| Yield | |
|---|---|
| Source | Martha Stewart Living, August 2007 |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Martha Stewart Living, August 2007 |
| Prep time | 45 minutes |
| 1 1⁄4 | Cup | Flour |
| 1⁄2 | Teaspoon | Salt |
| 1⁄4 | Teaspoon | Baking Soda |
| 7 | Tablespoon | Butter (room temperature) |
| 1⁄4 | Cup | Sugar |
| 1⁄4 | Cup | Brown Sugar |
| 1 | Egg (room temperature) | |
| 1 | Teaspoon | Vanilla Extract |
| 3 | Tablespoon | Sour Cream |
| 1 1⁄2 | Cup | Chocolate Chips |
1.Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.
2.Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.