I love to try new recipes and to mix it up, but my husband would choose basic chocolate chip cookies every time! To satisfy my need to branch out, I tried {and loved} these soft cookies. The addition of sour cream lends a cake-like texture to an otherwise "typical" cookie. I doubled and adapted the original recipe, because making just 2 dozen cookies (and half bags of chocolate chips) is a waste of time, in my opinion. They also freeze very well. Makes 4 dozen cookies. Recipe from marthastewart.com
1 teaspoon salt
1/2 teaspoon baking soda
12 Tablespoons (1 1/2 sticks, or 3/4 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 cup sour cream
2 cups chocolate chips (I used milk chocolate)
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.
Using a 1 1/2-inch ice cream scoop or a cookie scoop, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.
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