Talk about fluffy cookies.
Looking in my fridge, I see two tubs of sour cream. TWO! One almost empty, and growing something green and smelly that I can pretty much assume is one of Shrek's offspring. But the other one: barely used! Almost about to expire. Well call me waste-nothing queen, I've got to use this stuff! (although, of course, I wasted what was left of the first sour cream tub. Hey, I'm not perfect)
Whenever I have some kind of miscellaneous ingredient that I need to use, I make cookies. It's always the excuse. "no, I'm not making cookies because I'm a sugar and dessert freak fanatic, it is because I need to use up *insert ingredient here*"
Even if I don't need to use up an ingredient..I'm thinking cookies will be on the menu anyways... Well I used some whole wheat flour, it should make up for all this cookie making (please humor me, I will love you forever if you do)
What you'll need:
-1/2 cup butter, melted
-1 cup white sugar
-1 cup brown sugar
-1 teaspoon vanilla extract
-1 cup sour cream
-2 cups all purpose flour
-1 cup whole wheat flour
-1 teaspoon salt
-1 teaspoon baking soda
-1 teaspoon baking powder
-2 1/2 cups chocolate chips
1. Preheat the oven to 350˚F.
2. In a large bowl, cream together the butter and the sugars. Add the vanilla, eggs and sour cream and mix well.
3. In a medium bowl, combine the flours, salt, baking soda and baking powder. Slowly add the dry ingredients to the wet ingredients, mixing until fully incorporated. Fold in the chocolate chip.
4. Scoop the batter onto lightly sprayed baking sheets, and bake for around 15-18 minutes, or until the edges are golden. Transfer cookies to wire racks to let cool completely.
Thank you for reading A Taste of Madness. You can stay connected with me here: