These chocolate chip cookies are a delightful blend of crispy edges and soft, chewy centers, making them the perfect treat for any occasion. Bake until golden, and enjoy warm from the oven!
Hey there, cookie lovers! If you ain’t tried makin’ chocolate chip cookies with sour cream yet, lemme tell ya, you’re in for a real treat. I stumbled on this lil’ trick a while back, and it’s been a game-changer in my kitchen. These cookies come out so dang soft, chewy, and just a tad tangy in the best way possible. Today, I’m spillin’ all the deets on why sour cream is your new baking BFF, how to whip up a batch of these bad boys, and some extra tips to make ‘em perfect every time. So, grab a cup of coffee (or milk, duh), and let’s dive into this sweet adventure together!
Why Sour Cream Makes Chocolate Chip Cookies So Freakin’ Good
Before we get to the nitty-gritty of mixing and baking, let’s chat about why sour cream even belongs in a cookie recipe I mean, it’s not exactly the first thing ya think of when you’re craving chocolate chip goodness, right? But trust me, once you understand what it does, you’ll be adding it to every batch.
- Moisture Magic: Sour cream is packed with moisture, which means your cookies stay soft for days. No more rock-hard bites after a day or two!
- Rich Texture: It’s got fat content that adds a creamy richness, makin’ your cookies tender and almost melt-in-your-mouth.
- Subtle Tang: There’s a slight zing from the sour cream that cuts through the sweetness. It ain’t overpowering, just a lil’ somethin’ extra that balances the flavors.
- Better Structure: The acidity in sour cream reacts with baking soda, givin’ your cookies a lil’ lift and a perfect chew.
I remember the first time I bit into one of these—straight outta the oven, chocolate still gooey—and I was like, “Why haven’t I been doin’ this forever?!” It’s like your classic chocolate chip cookie got a major glow-up. So, if you’re tired of dry, boring cookies, this is the fix you’ve been lookin’ for.
The Ultimate Sour Cream Chocolate Chip Cookie Recipe
Alright, let’s get down to business. I’ve tweaked and tested this recipe a buncha times to get it just right. It’s simple enough for newbies but got a couple fancy touches for those of us who like to show off in the kitchen. Here’s what you’ll need and how to make ‘em.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 ½ cups | Spoon and level it, don’t pack tight! |
| Baking soda | ¾ teaspoon | For that lil’ rise. |
| Salt | ½ teaspoon | Enhances all the flavors. |
| Salted butter | 14 tablespoons | Brown it for nutty vibes (more on that below). |
| Dark brown sugar | 1 cup, packed | Gives depth and chewiness. |
| Granulated sugar | ⅔ cup | For sweetness and crisp edges. |
| Vanilla extract | 1 tablespoon | Don’t skimp, use the good stuff! |
| Eggs | 2 large | Room temp works best. |
| Sour cream | 2 tablespoons | The star of the show! |
| Dark chocolate chips | ½ cup | Or use your fave kind. |
| Milk chocolate chips | ½ cup | Mixin’ it up for variety. |
| Semi-sweet chocolate chips | ½ cup | Plus extra for toppin’ after baking. |
Instructions
- Brown That Butter, Baby: Start by meltin’ your butter in a saucepan over medium heat. Keep stirrin’ till it turns golden and smells nutty—takes about 5-7 minutes. Don’t burn it, though! Pour it into a heat-safe bowl to cool a bit.
- Mix Wet Stuff: In that bowl with the browned butter, toss in both sugars and the vanilla. Stir it good till it’s smooth. Let it cool a few minutes, then add eggs one at a time, mixin’ well. Stir in the sour cream till it’s all blended.
- Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Slowly fold this into your wet mix. Don’t overmix—just get it combined.
- Add the Choco Chips: Toss in all them chocolate chips and stir ‘em through. The dough will be sticky, and that’s perfect.
- Chill Time: Cover the dough and pop it in the fridge for a few hours, or even overnight if ya got the patience. This step ain’t skippable—it helps the flavors meld and keeps the cookies from spreadin’ too much.
- Scoop and Bake: Preheat your oven to 350°F (175°C). Let the dough sit out a bit if it’s too hard to scoop. Make 3-ounce mounds (or use a big spoon if ya don’t got a scale) and place ‘em on a lined baking sheet, a couple inches apart. Bake for about 15 minutes till the edges are golden but the center’s still soft.
- Fancy Finish: Soon as they’re out, press a few extra chocolate chips on top for that bakery look. Let ‘em cool on the tray for 5-10 minutes before movin’ ‘em to a rack.
This recipe makes about 14 big, thick cookies. If ya wanna smaller ones, just scoop less dough and cut the bake time by a couple minutes Easy peasy!
Why Chillin’ the Dough Ain’t Just a Suggestion
I know, I know—waitin’ to bake is a pain when you’re jonesin’ for cookies. But lemme tell ya why chillin’ the dough is a must with this recipe. When you let it rest in the fridge, a few awesome things happen:
- Flavor Party: The ingredients get to know each other better, deepenin’ the taste. That browned butter and sour cream? They shine even more after a rest.
- Texture Win: Cold dough don’t spread as much, so you get thicker, chewier cookies instead of flat pancakes.
- Easier Scoopin’: Sticky dough firms up, so you ain’t fightin’ to shape it.
I’ve skipped this step once or twice when I was in a rush, and the cookies still tasted fine, but they looked like they got squashed by a truck. So, plan ahead if ya can. Pop on a movie or somethin’ while it chills.
Tips to Make Your Cookies the Talk of the Town
Over the years, I’ve picked up some tricks to take these cookies from “yum” to “holy cow, gimme the recipe!” Here’s my go-to advice for knockin’ it outta the park:
- Brown Butter is Worth It: Takin’ the time to brown your butter adds this crazy-good nutty flavor. If you’re short on time, regular melted butter works, but you’ll miss that extra oomph.
- Mix Up the Chips: I love usin’ a combo of dark, milk, and semi-sweet chocolate. It’s like a lil’ surprise in every bite. You can even toss in white chocolate or chopped candy bars if you’re feelin’ wild.
- Sprinkle Some Sea Salt: Right after bakin’, hit ‘em with a tiny pinch of coarse sea salt. It’s a sweet-salty combo that’s straight-up addictive.
- Don’t Overbake: Pull ‘em out when the centers still look a tad underdone. They’ll firm up as they cool, and you’ll avoid dry cookies. Ain’t nobody got time for that!
- Room Temp Eggs: Cold eggs can shock the butter mix and make it weirdly grainy. Let ‘em sit out for 30 minutes before you start if ya can.
One time, I forgot the salt sprinkle and legit felt like somethin’ was missin’. It’s them lil’ touches that make a big diff, ya know?
What If Ya Don’t Got Sour Cream?
Now, I get it—sometimes you’re all set to bake and realize you’re outta sour cream. No worries, we got options! Here’s a couple substitutes that’ll work in a pinch, though they ain’t quite the same:
- Plain Yogurt: Use the same amount as sour cream. It’s got a similar tang and moisture, though it might be a bit less rich.
- Buttermilk: Mix 1 tablespoon of lemon juice or vinegar with enough milk to make ½ cup, let it sit 5 minutes, then use 2 tablespoons of that. It’s thinner, so your cookies might spread more.
- Cream Cheese: Soften it and mix with a splash of milk to loosen it up. It’s creamier but less tangy.
I’ve tried yogurt before, and it worked okay, but the texture wasn’t as spot-on as with sour cream. So, if ya can, grab the real deal next time you’re at the store.
Variations to Spice Up Your Cookie Game
Once you’ve nailed the basic recipe, why not play around a bit? Here’s some ideas I’ve messed with that turned out pretty darn tasty:
- Nutty Crunch: Toss in a half cup of chopped walnuts or pecans with the chocolate chips. Gives a nice bite and pairs awesome with the browned butter.
- Double Chocolate: Swap out half the chips for cocoa powder (about ¼ cup) in the dough for an extra chocolatey kick. Kids go nuts for this one!
- Holiday Vibes: Add a teaspoon of cinnamon or a handful of dried cranberries for a festive twist. Perfect for Christmas cookie swaps.
- Cookie Sandwiches: Make ‘em big, then sandwich two together with some vanilla frosting or ice cream. It’s messy, but oh-so-worth-it.
I did the nutty version for a potluck once, and folks were askin’ if I bought ‘em from a fancy bakery. Nope, just me and my lil’ kitchen magic!
Storin’ and Freezin’ for Later Munchies
These cookies are best fresh, but if ya don’t eat ‘em all in one sittin’ (no judgment if ya do), here’s how to keep ‘em tasty:
- Room Temp: Store in an airtight container for up to 5 days. They stay soft thanks to that sour cream, but toss a slice of bread in there if they start dryin’ out.
- Freezin’ Baked Cookies: Pop ‘em in a freezer bag for up to 3 months. Thaw at room temp when you’re ready for a snack.
- Freezin’ Dough: Scoop the dough into balls, freeze on a tray till solid, then bag ‘em up. Bake straight from frozen—just add a minute or two to the time.
I always freeze a few dough balls for them late-night cravings. Nothin’ beats a warm cookie at midnight, am I right?
Common Boo-Boos and How to Fix ‘Em
Even us seasoned bakers mess up sometimes. If your cookies ain’t turnin’ out like you hoped, here’s some quick fixes for common oopsies:
- Too Flat: Didn’t chill the dough long enough, or your butter was too warm. Next time, refrigerate longer and cool that butter mix before addin’ eggs.
- Too Hard: Overbaked ‘em, prob’ly. Set a timer and check early—soft centers are key. Also, don’t pack the flour too tight when measurin’.
- Not Enough Flavor: Skipped the browned butter or used cheap vanilla? Them extras make a diff. Splurge a lil’ on quality stuff.
- Spread Too Much: Oven might be too hot, or sheet wasn’t lined. Use parchment paper and double-check your oven temp with a thermometer if ya got one.
I’ve had my share of flat, sad cookies, but tweak one thing at a time, and you’ll figure it out. Baking’s half science, half guessin’ anyway!
Pairin’ Your Cookies with the Perfect Drink
Cookies and milk are a classic, but since these got that lil’ sour cream tang, I’ve found some other drinks that vibe real nice with ‘em:
- Hot Coffee: The bitterness of black coffee or a creamy latte cuts through the sweet. It’s my go-to mornin’ combo.
- Hot Chocolate: Double down on the chocolatey goodness. Whip up a mug with extra marshmallows for max cozy.
- Iced Tea: Somethin’ about a cold, slightly tart tea with these cookies just works, ‘specially in summer.
- Milk, Obvi: Can’t go wrong with a cold glass. Dip ‘em if ya dare!
Last weekend, I paired ‘em with some spiked hot cocoa—don’t judge, it was a rough week—and it was like a hug in dessert form.
Why These Cookies Are Perfect for Any Occasion
One thing I love ‘bout this recipe is how versatile it is. Whether you’re bakin’ for a party, a gift, or just to treat yo’self, these fit the bill. They’re fancy enough with the browned butter and sea salt to impress at a bake sale, but easy enough to whip up on a random Tuesday. I’ve brought ‘em to family gatherings, and even my picky cousins who “don’t like cookies” (who even are these people?) couldn’t stop eatin’ ‘em.
Plus, the sour cream twist makes ‘em stand out. It’s like, yeah, I made chocolate chip cookies, but they’re special. You’ll have folks beggin’ for your secret, and you can just smile and say, “Oh, just a lil’ somethin’ I do.”
Final Thoughts on Your New Cookie Obsession
By now, I hope you’re as hyped as I am to get bakin’. Chocolate chip cookies with sour cream ain’t just a recipe—they’re a whole vibe. They’re soft, rich, a lil’ tangy, and packed with chocolatey goodness. Follow the steps I laid out, don’t skip the chill, and play around with variations till ya find your perfect batch.
If you’ve got questions or wanna share how yours turned out, drop a comment below. I’m always down to chat cookies or swap ideas for the next baking adventure. So, what are ya waitin’ for? Grab that sour cream from the fridge, crank up some tunes, and let’s make the best damn cookies you’ve ever tasted. Happy bakin’, fam!
Why You’ll Love This Recipe
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 Best Soft Chocolate Chip Cookies recipe is it!
These are even soft the next day, and the day after that . . . the first secret is not to bake them too long. You want to remove them from the oven when they are just barely golden on top.
I’ve been looking for a good chocolate chip cookie recipe for years, and this is the closest I’ve come to perfection.
I also add a few secret ingredients, including a bit of sour cream and some cornstarch.
The cornstarch keeps the cookies from spreading too much, so your cookies are taller, puffier, and of course, softer!
I like to scoop out the cookie 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 9×13 pan) before transferring them to their final storage container.
Then you can have fresh-from-the-oven cookies whenever the craving strikes!
- Butter: I use unsalted butter at room temperature for this recipe. Unsalted butter allows you to control the salt content more precisely.
- Brown Sugar: Brown sugar not only sweetens but also adds moisture and a slight molasses flavor, giving these cookies their characteristic chewiness.
- White Sugar: The combination of brown and white sugar creates the ideal texture—crispy on the outside and soft on the inside.
- Vanilla Extract: Be sure to use pure vanilla extract, not imitation.
- Eggs: Room temperature will incorporate more fully into the batter.
- Sour Cream: The secret to keeping these cookies tender and moist is the sour cream. It adds a slight tang that balances the sweetness and provides a soft, cake-like texture.
- Salt: Salt balances the sweetness and enhances the overall flavor of the cookies.
- Baking Soda and Baking Powder: A combination of both is used to achieve the perfect rise and texture.
- Cornstarch: The teaspoon of cornstarch is a game-changer. It helps to soften the proteins in the flour, leading to a more delicate crumb.
- Flour: Measure your flour correctly by spooning it into your measuring cup and leveling it off to avoid dense, dry cookies.
- Chocolate Chips: The star of the show! Two cups of semi-sweet chocolate chips ensure you get a gooey, chocolate-filled bite every time. Feel free to use a mix of milk, dark, or even white chocolate chips to customize your cookies to your taste.
- Once you’ve added the flour, mix until just combined. Overmixing can lead to tough cookies, and nobody wants that!
- To get perfectly even cookies that bake up beautifully, use a cookie scoop to portion out the dough. This ensures each cookie is the same size and bakes at the same rate.
- These cookies should be just golden around the edges when you take them out of the oven—don’t wait until they look fully cooked in the center. They’ll continue to set on the baking sheet as they cool, giving you that perfect soft and chewy middle.
How to make Soft Chocolate Chip Cookies
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This gives you time to get everything else ready while your kitchen starts filling up with that cozy baking warmth
Cream the Butter and Sugars: In a large mixing bowl, beat together butter, brown sugar, and white sugar using an electric mixer. Beat it on high for 3-4 minutes, until the mixture is super light and fluffy. This step is key to making your cookies soft and chewy!
Add the Eggs and Vanilla: Crack in the eggs and add vanilla extract. Beat the mixture again for another 3 minutes. This gives your cookies that rich, delicious flavor we all love.
Mix in the Sour Cream: Now, stir in the sour cream. This is the secret ingredient that keeps your cookies soft and moist. It might sound unusual, but trust me, it makes all the difference!
Add the Dry Ingredients: Next, add the salt, baking soda, baking powder, and cornstarch. Gradually add in 3 cups of flour, one cup at a time. Mix until just combined.
Fold in the Chocolate Chips: Now for the fun part—stir in the chocolate chips. Make sure they’re evenly spread out, so every bite has a little chocolatey goodness.
Scoop and Drop: Using a teaspoon or a cookie scoop, drop rounded spoonfuls of dough onto your prepared baking sheets. Keep them about 2 inches apart, giving them room to spread out while baking.
Bake to Perfection: Slide those baking sheets into the oven and bake for 8-10 minutes. Keep an eye on them—the edges should be just starting to turn golden brown, while the centers might still look a little soft.
Cool and Enjoy: Once out of the oven, let the cookies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely—if you can wait that long!
I made these cookies today and they turned out wonderfully. With so many friends and family, a double batch was needed and it turned out just fine. This is definitely a recipe I would use again. Thank you!
Be sure to save this recipe to your favorite Pinterest board for later.
Best Chocolate Chip Cookies Recipe – Natasha’s Kitchen
FAQ
What does sour cream do for chocolate chip cookies?
Sour cream – sour cream is the key ingredient here it not only adds flavor but helps create soft and tender cookies. If you don’t have sour cream then be sure to check out my homemade sour cream recipe. Vanilla – make sure to use vanilla extract or real vanilla and not vanilla essence.
What is Snoop Dogg’s cookie recipe?
- 1 1/2 cups (210 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 16 Tbsp (2 sticks, or 220 g) unsalted butter, at room temperature
- 1/2 cup (130 g))creamy peanut butter
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg
What is the secret ingredient to keep cookies soft?
What makes cookies chewy instead of crunchy?
The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.
How do you make chocolate chip cookies with sour cream?
Scrape down the sides of the bowl then add the egg and blend well then add the vanilla. With the mixer on low speed, alternatively add the dry ingredients with the sour cream. Stir in the chocolate chips. Use a 2 tablespoon cookie scoop to drop the cookies onto the cookie sheet. Place them 2″ apart. Bake 10-12 minutes.
How do you make a sour cream cookie?
In a large bowl, cream together the butter, sugar and vanilla until smooth. Beat in eggs and sour cream until well blended. Sift together flour and baking soda; stir into the butter mixture. Mix in raisins, nuts and chocolate. Drop dough by tablespoons 2 inches apart on cookie sheets. Bake 13 to 15 minutes, until lightly colored.
Are sour cream chocolate chip cookies good?
These sour cream chocolate chip cookies are my dream cookie. They’re melty on the inside, but nice and crisp on the edges. There’s a subtle sourcream tang that gives the cookies an almost cream-cheese-like texture. If you like baking with sour cream, you’re bound to like these cookies. Keyword: chocolate, chocolate chip cookies, sour cream
How long does it take to make sour cream chocolate chip cookies?
Soft, chewy, sweet, and chocolatey are how I’d describe these sour cream chocolate chip cookies. Sour cream makes these cookies super soft. The recipe is extremely easy which makes it possible to make these addicting cookies in under 30 minutes! Would you like to save this? We’ll email this post to you, so you can come back to it later!
What does sour cream chocolate chip cookie taste like?
Sour cream’s signature smooth, bright, tang is a highly desirable quality in a baked good, giving everything it touches a super unique flavor. In this sour cream chocolate chip cookie specifically, it acts as an egg replacement, but it also give the cookie a really distinct, yet subtle, flavor.
How do you make chocolate chip cookies?
Add in the egg, vanilla, sour cream, salt and baking soda and continue mixing until smooth, scraping the sides of the bowl as necessary. Turn the mixer to low and mix in the flour until just combined. Stir in the chocolate chips.