Yield: 30 cookies
|2 cups||All Purpose Flour|
|½ teaspoon||Baking Powder|
|½ cup||Light Brown Sugar, firmly|
|½ cup||Granulated Sugar|
|½ cup||Lightly Salted Butter, at|
|\N \N||Room Temperature|
|½ cup||Sour Cream|
|1 teaspoon||Vanilla Extract|
|1 cup||Semi-sweet Chocolate Chips|
Heat oven to 300 degrees. Have ungreased cookie sheets ready. In medium size bowl, thoroughly mix flour, salt and baking powder. Set aside. In a large bowl, mix sugars with an electric mixer. Add butter and beat until just blended. With mixer on medium speed, add egg, sour cream and vanilla and beat until pale and fluffy; about 2 minutes. Scrape down sides of bowl. Add flour mixture, and mix at low speed just until blended. Do Not overmix. Melt chocolate chips in top of double boiler, stirring constantly, until smooth. Cool chocolate a few minutes, then pour over cookie batter. Using a wooden spoon or rubber spatula gently stir (or fold) chocolate into dough, but Don't mix in completely. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 23 to 25 minutes. Do Not let brown.
Immediately transfer cookies to a cool flat surface.
Typed & Posted by Anne Marie Chiappetta 10/15/95.
Submitted By ANNE MARIE CHIAPPETTA On 10-15-95