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SOUR CREAM COOKIE RECIPES - CHOCOLATE CHUNK COOKIE RECIPE. Sour Cream Cookie Recipes
Giant Sugar Cookies Because being home sick doesn't mean you can't bake cookies... 2 cups all-purpose flour, spooned and leveled 1 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 8 tbsp unsalted butter, room temperature 1 1/2 cups sugar, plus more for sprinkling 1 large egg 1 tsp pure vanilla extract 1/4 cup sour cream 1. Preheat oven to 350°, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt and baking soda, set aside. 2. Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla, beat well to combine. 3. With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix until just smooth. (Dough will be soft, you may need to finish mixing it by hand with a wooden spoon.) 4. Drop mounds of dough, each equal to about 3 tbsp, 3-4 inches apart on two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20-25 minutes, rotating sheets halfway through. Transfer cookies to a rack to cool. Makes 10 cookies. (from Everyday Food Magazine) GIANT CHOCOLATE CHIP COOKIES
Mix in one-half cup chopped walnuts with the chocolate chips, if desired. (I did) 2 1/4 cups all purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup solid vegetable shortening 3/4 cup sugar 3/4 cup (packed) golden brown sugar 1 tablespoon sour cream 1 1/2 teaspoons vanilla extract 2 large eggs 1 pound (2 2/3 cups) semisweet chocolate chips Preheat oven to 350°F. Sift flour, baking soda, and salt into medium bowl. Using electric mixer, beat butter and vegetable shortening in large bowl until fluffy. Add sugar, brown sugar, sour cream, and vanilla and beat to blend well. Beat in eggs 1 at a time, then flour mixture. Stir in chocolate chips. Drop half of batter by generous 1/4 cupfuls onto 2 large ungreased baking sheets (5 mounds per sheet, spaced 3 inches apart). Using moistened fingertips, flatten each mound to 2 1/2-inch round. Bake cookies until golden brown, about 14 minutes. Cool on sheets 5 minutes. Transfer cookies to racks and cool completely. Repeat with remaining batter using cooled baking sheets. Makes about 20 cookies. Bon Appetit Too Busy To Cook? October 2001 See also: cook islands maps grand chancellor james cook cookie monster theme david cook tour dates 2011 herb cooker accommodation mount cook village chocolate chips cookies granola cookies cookery courses in italy 48 inch cooktops |