Also from Milk and Cookies, Asparagus and Parmesan Cigars.
I've never been able to make good chocolate chip cookies. I've tried so many recipes but have never found "the one". I have learned that I prefer them thick, soft, and more cake-like as opposed to flat and chewy. I was happy to find yesterday in the August issue of Martha Stewart Living, a recipe for Soft Chocolate Chip Cookies. This recipe calls for sour cream to make them soft. AND finally a recipe that doesn't call for walnuts! I can't stand walnuts or pecans in recipes. Not even pecan pie. Am I the only person that hates Pecan Pie?!
SOFT CHOCOLATE CHIP COOKIES
PREP TIME: 20 MIN. TOTAL TIME: 35 MIN.
MAKES ABOUT 2 DOZEN
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°. 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 four mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, freeze for 10 minutes.
2. Using a 1 ½-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 a pale golden brown, 12 to 14 minutes.