These Sour Cream Chocolate Chip Cookies are soft, thick, and packed with gooey chocolate chips in every bite! Sour cream is the secret ingredient that keeps these cookies incredibly soft for days while adding a subtle tang that balances the brown butter flavor. Whether you're baking for the holidays, a cookie exchange, or simply craving a homemade treat, you'll love this recipe!
These homemade sour cream chocolate chip cookies require zero chill time and are everything you want in a classic chocolate chip cookie. They're soft, thick, buttery, and loaded with gooey chocolate chips. They have delicious brown butter in the dough, and are made with simple pantry staples. The cookies bake up with perfectly crisp golden edges and irresistibly soft, chewy centers.
The secret ingredient is sour cream. It adds extra moisture to the cookie dough, creating a tender, bakery-style texture that stays soft for days. It also balances the sweetness and enhances the rich buttery flavor without making the cookies taste tangy. In fact, you won't taste the sour cream at all!
If you've never added sour cream to your chocolate chip cookies before, you're in for a treat. Once you see how delicious these cookies turn out, you'll never want to make chocolate chip cookies any other way. Let's get to baking!
Step by step instructions
Here is how to make and bake these sour cream chocolate chip cookies. You will need two trays lined with parchment paper, two mixing bowls, a spatula, a whisk, and a 2 tbsp ice cream scoop.
Step 1: Brown the butter. Check the recipe card below on how to brown butter. Set aside and measure the rest of the ingredients.
Step 2: Mix dry ingredients. In a bowl, add the flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.
Step 3: Whisk butter and sugars. In another bowl, add the brown butter, brown sugar, white sugar, and vanilla. Whisk well and combine.
Step 4: Add in eggs and sour cream. Whisk in the egg, egg yolk, and sour cream until well combined, scraping the sides of the bowl as needed.
Step 5: Combine. Mix the dry and wet ingredients together until almost completely combined, then stir in the chocolate chips. Mix everything together just until no more flour streaks appear.
Step 6: Scoop and bake. Scoop about 2 tbsp per cookie, 6 cookies per tray spaced evenly apart from one another. Add extra chocolate chips on top if desired. Bake for 10-12 minutes, or until the edges are a light golden brown and the middles still slightly puffy.
Allow to cool, and enjoy!
FAQ
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, you can add a slice of bread to the container, which helps maintain moisture.
Why do you add sour cream and can you taste it?
No you cannot taste the sour cream. Sour cream adds extra moisture and richness to the cookie dough, resulting in cookies that are incredibly soft.
What kind of sour cream should I use?
I used regular, full-fat sour cream.
Can I replace the sour cream?
If you don't have sour cream on hand, feel free to use heavy whipping cream, plain yogurt, Greek yogurt, or kefir to replace it.
Can I prep this cookie dough ahead of time?
Yes! You can prepare the dough up to 48 hours in advance and keep it covered in the refrigerator. Chilling the dough also helps deepen the brown butter flavor, making the cookies even more delicious after baking.
They may bake for a couple extra minutes since the dough is cold.
Can I freeze this cookie dough?
Absolutely! Scoop the cookie dough into balls and freeze them until solid. Transfer them to a freezer-safe bag and freeze for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes to the baking time.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Sour Cream Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp cornstarch
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 3/4 cups unsalted butter melted and browned
- 2/3 cups dark brown sugar
- 1/4 cup white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 tbsp sour cream room temperature
- 1 tbsp vanilla
- 3/4 cups semi-sweet chocolate chips
Instructions
- 'Preheat the oven to 350℉/176℃ and line 2 baking trays with parchment paper and set aside.
- In a pot over medium-high heat, add the butter. Allow it to melt, then it'll begin to sizzle and foam. Continue stirring for 2-3 minutes until brown specks form on the bottom of the pot and the aroma of browned butter arrives. This should take 3-5 minutes total. Transfer to a heat-safe glass cup to cool as you prep the rest of the ingredients. The butter should sit and cool for 20 minutes before using.3/4 cups unsalted butter
- In a bowl, add the flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tbsp cornstarch, 1/4 tsp cinnamon, 1/4 tsp salt
- In another bowl, add the brown butter (it can be lukewarm, but not hot), brown sugar, white sugar, and vanilla. Whisk well and combine.3/4 cups unsalted butter, 2/3 cups dark brown sugar, 1/4 cup white sugar, 1 tbsp vanilla
- Whisk in egg, egg yolk, and sour cream.1 large egg, 1 large egg yolk, 2 tbsp sour cream
- Combine the dry and wet ingredients together until almost completely combined, then mix in the chocolate chips. Stir just until the flour streaks disappear - do not over-mix!3/4 cups semi-sweet chocolate chips
- Scoop 6 cookies per tray, spacing them evenly from one another (about 2 tbsp per cookie). Add extra chocolate chips on top if desired.
- Bake for 10-12 minutes, or until the edges are a light golden brown and the middles are puffy. Allow to cool, and enjoy!
Comments