| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies, Chocolate |
30 |
Servings |
INGREDIENTS
| 2 |
c |
All purp flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Light brown sugar |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Salted butter, softened |
| 1 |
lg |
Egg |
| 1/2 |
c |
Sour cream |
| 1 |
ts |
Vanilla |
| 1 |
c |
Semisweet chocolate chips |
INSTRUCTIONS
MRS FIELDS COOKIE BOOK
Preheat oven 300F. In med bowl, combine flour, baking powder, and salt with
wire whisk. Set aside. Combine sugars in a lg bowl using an electric mixer
set at med speed. Add butter and beat until batter is grainy. Add egg, sour
cream, and vanilla, and beat at med speed until light and fluffy. Scrape
bowl. Add flour mixture and blend at low speed until just combined. Do not
overmix. Place chocolate chips in double boiler over hot but not boiling
water. Stir constantly until melted. Or microwave, stirring every 20 sec
until melted. Cool chocolate for a few minutes and pour over cookie batter.
Using a wooden spoon or rubber spatula, lightly fold melted chocolate into
the dough. Do not mix chocolate completely into cookie dough. Drop by
rounded T's, 2" apart, onto ungreased cookie sheets. Bake 23-25 mins. Do
not brown. Quickly transfer cookie to a cool surface.
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