Sub sour cream for egg and indulge your cookie dough cravings.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
Ingredients
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
2 tablespoons sour cream
1/2 teaspoon vanilla extract
1/3 cup finely chopped semisweet chocolate
Directions
- Whisk together the flour, baking soda and salt in a medium bowl and set aside.
- Beat together the dark brown sugar, granulated sugar, butter, sour cream and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until incorporated. Stir in the chocolate with a rubber spatula.
- Serve at room temperature or refrigerate in an airtight container for up to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
