Cookie of the Month: Good Chocolate Chip Recipes

Chocolate Chunk Cookies (with sour cream)

These cookies have a unique touch, a soft, cakey texture as well as a slightly tangy taste.

2 3/4 cup all purpose flour
1 teaspoon soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chunks
1 1/2 cups walnuts or pecan pieces

Preheat oven to 350 degrees. Line a couple baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, baking soda and salt; set aside
With an electric mixer, cream butter, sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add sour cream, and beat until combined. Add flour mixture; beat until just combined. Fold in chocolate and nuts.
Drop dough in mounds (about 2 tablespoons each) at least 2 inches apart onto prepared baking sheets, as you work, chill the remaining dough.
Bake, rotating sheets halfway through, until cookies are golden brown, but still soft to touch. Bake 12-18 minutes, the chilled dough will take longer. Cool 5 minutes on sheets, then transfer to a wire rack to cool completely.

Chocolate Chip Cookies

This recipe was in the New York Times years ago and was raved over by all the readers and they have published a few more times since it was first in the paper.