These cookies are a welcome addition to any cookie platter. They are equally good made milchig or pareve.
- 4 cups flour -
- 1 tsp baking powder -
- ½ tsp salt -
- ¾ cup light brown sugar -
- ¾ cup white sugar -
- 1 cup (200 grams) butter, softened -
- 2 large eggs -
- 1 cup (8 oz) sour cream -
- 2 tsp pure vanilla extract -
- 1½ cups chocolate chips -
1. Preheat the oven to 300°F (160°C). In a medium bowl, using a wire whisk,
combine the flour, baking powder, and salt. Set aside.
2. Combine the brown and white sugar in the mixer bowl. Add the butter and
beat at medium speed until the batter is grainy. Add the eggs, sour cream, and
vanilla and beat at medium speed until the batter is light and fluffy. Scrape the
bowl. Add the flour mixture and mix it in at low speed until it is just combined.
3. Place the chocolate chips in a double boiler over hot but not boiling water.
Stir constantly until the chocolate is melted. Alternately, place the chips in a
microwave-proof bowl and microwave on high, stirring every 20 seconds until
the chocolate is melted. Cool the chocolate for a few minutes and pour it over
the cookie batter. Using a wooden spoon or rubber spatula, lightly fold the
melted chocolate into the dough, stirring only until the chocolate is well distributed
and creates a swirled, marbled pattern. Do not mix the chocolate completely
into the cookie dough!
4. Drop by rounded tablespoons, 2 inches (5 cm) apart, onto ungreased cookie
sheets (I line mine with parchment paper). Bake approximately 20 minutes.
Do not brown. Quickly transfer the cookies to a cool surface. Drizzle with
melted baking chocolate, if desired.
NOTE: This recipe makes approximately 6 dozen cookies. If you feel that is too much, you can always halve the recipe. Remember, though, everyone LOVES them and they freeze beautifully as well.
FOR PAREVE VERSION: Instead of the butter, use margarine, and instead of the sour cream add the following: Take a 1-cup measuring cup and put in ½ cup applesauce, 1 egg, and oil to equal 1 cup. Proceed with same instructions. If you don’t want to use margarine, substitute ¾ cup oil and 1 more egg.
This recipe was featured in Mishpacha Magazine, Issue 92