Sour Cream Chocolate Chip Cookies
These sour cream chocolate chip cookies are incredibly soft, bakery-style cookies that stays fresh for days, with plenty of melty chocolate chips in every bite. These homemade chocolate chip cookies come together with simple ingredients and are perfect for sharing, freezing, or enjoying warm straight from the oven with a glass of milk!
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!
Notes
Brown sugar: Dark or light brown sugar works.
Sour cream: I used regular, full-fat sour cream. If you don't have sour cream, you may use Greek yogurt, plain yogurt, heavy whipping cream, or kefir.