Soft Chocolate Chip Cookies

Prep Time:
20 mins
Total Time:
35 mins
2 dozen

A generous helping of two types of chips--semisweet and milk chocolate--makes these soft, cakey cookies--an alternative to the traditional recipe--even more tempting than usual.


  • 1 ¼ cups all-purpose flour

  • ½ teaspoon coarse salt

  • ¼ teaspoon baking soda

  • 7 tablespoons unsalted butter, room temperature

  • ¼ cup granulated sugar

  • ¼ cup packed light-brown sugar

  • 1 large egg, room temperature

  • 1 teaspoon pure vanilla extract

  • 3 tablespoons sour cream

  • ¾ cup semisweet chocolate chips

  • ¾ cup milk-chocolate chips


  1. Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.

  2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.

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