Hi, I'm Danelle and this is where I dish about my favorite recipes and how to make them. Have a look around. I hope you'll find some of your favorite dishes here too!
Ingredients
2 cups butter, room temperature
2 1/2 cups brown sugar
1 cup white sugar
1 tablespoon vanilla
4 eggs
1/4 cup sour cream
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
5 1/2 cups flour
4 cups (2 bags) chocolate chips
Directions
Preheat oven to 350 degrees. Cream together butter and sugars for 5 minutes with an electric mixer on high speed. Add eggs and vanilla and beat 3 minutes more. Stir in sour cream, followed by salt, soda and baking powder. Blend in flour, 1 cup at a time. Stir in chocolate chips. Drop by teaspoonfuls onto ungreased cookies sheets and bake for 8-10 minutes or until just brown around the edges.
Let's Dish
I like my chocolate chip cookies soft and chewy, and I've experimented for years to come up with a recipe that I LOVE! I think this is it. These are even soft the next day, and the day after that . . . the secret is not to bake them too long. I recommend 8 minutes. Remove them from the oven just as they are starting to brown on top. I like to scoop out the cookies portions and then freeze the dough. Whenever I have a cookie craving, I just pop the frozen dough onto a cookie sheet and in 10 minutes I have warm, freshly baked cookies. To prevent your pre-made cookie dough portions from sticking together, freeze them separately first (on cookie sheets or in a 9x13 pan) before transferring them to their final storage container. This does make a lot (5-6 dozen) so feel free to half the recipe. Of course, in a house full of hungry boys, this recipe only makes about a week's supply!
Who Dished It Up First
This started out as the recipe for Mrs. Fields Chocolate Chip Cookies that circulated years ago, but I've made a few adjustments to achieve chocolate chip cookie perfection!
i'm definitely going to try these! When you cook them from frozen do you do 10 min. and from nonfrozen 8min?
ReplyDeletehow much does this recipe yield?
ReplyDeleteThis makes a lot of cookies, 5-6 dozen.
ReplyDeleteWow! its so yummy..i hope i can try this for my Eid Mubarak soon..
ReplyDeleteyou probably already know this but if you put a slice of bread in the bag/container that you are using to store the cookies it will remain soft for up to a week. At the end the bread slice will be really dry because the moisture has been drawn out of it.
ReplyDeleteI will definitely be giving these cookies a try. I love soft and chewy cookies and have been looking for a great recipe!
ReplyDeleteI'm sold! I'll for SURE be trying these babies out! I LOVE soft cookies!!! :)
ReplyDeletethose look gigantic!
ReplyDeleteI have a chocolate chip cookie recipe that I'm pretty loyal to, but these just might beat that out! They look amazing!
ReplyDeleteVery good... made a batch for my son's football team and there were only crumbs left!
ReplyDeleteI've been looking for a good chocolate chip cookie recipe for years, and this is the closest I've come to perfection. I halved the amounts, and made approx. 18 cookies. (I like my cookies extra large). Of course, they needed a bit extra time in the oven, but I took them out before they actually looked done, and am now blessed with truly wonderful chewy cookies. I expected them to spread a little more, so next time I won't make them quite so high (I always peaked my other cookies so they wouldn't spread excessively). I also added walnuts, and put in slightly less chocolate chips than what was called for. Thank you so much for posting such a great recipe!
ReplyDeleteI know that the raspberry cream recipe uses the same recipe only halved. But both recipes still caal for 1/4 cup sour cream...should the doubled recipe use half a cup sour cream? I love this website. Just made the sweet and sour chicken last night. It was delicious! Just one of th many great recipes I have made courtesy of "let's dish"
ReplyDeleteChrisnCO I use 1/4 cup sour cream in both, but I don't think it would hurt to use 1/2 cup in the chocolate chip cookies. They would probably be even softer.
ReplyDelete