Sour cream chocolate chip cookies are soft, moist, and full of chocolate in every bite. The sour cream helps keep them soft, even the next day. They bake up lightly golden around the edges with tender centers and a thinner texture that makes them easy to love.
If you're looking for something a little different from the usual chocolate chip cookie, this recipe is simple, reliable, and perfect for sharing.
This recipe makes about 40 cookies and comes together with simple pantry ingredients.
Why You'll Love These Cookies
- Soft, moist cookie texture
- Thin cookies with tender centers
- Simple pantry ingredients
- Great for sharing or freezing
- A rich cookie without feeling heavy
Ingredients
- 1 ¼ cup white sugar
- ¼ cup unsalted butter, room temperature
- ¼ cup shortening
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 ¼ cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt or kosher salt
- 2 cups milk chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the white sugar, butter, and shortening on medium speed using an electric mixer. Mix until light and smooth.
- Add the egg and teaspoon vanilla extract. Mix until combined.
- Blend in the sour cream until smooth. The sour cream adds extra moisture and helps create a moist cookie.
- In a medium bowl, whisk together the purpose flour, baking soda, and salt. These are your dry ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Stir in the milk chocolate chips.
- Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 11 to 13 minutes. The edges should be lightly golden brown and the centers should look set.
- Gently place a glass over each cookie right after baking and swirl in a circular motion to shape them. This helps create evenly round finished cookies without affecting how they bake or spread.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Helpful Tips for Best Results
- Bring ingredients to room temperature for smooth mixing.
- Do not overbake. The cookies should look set in the center and lightly golden brown around the edges.
- If you want slightly thicker cookies, chill the dough for 20 to 30 minutes before baking.
- Using a stand mixer with a paddle attachment helps cream the butter and sugar evenly.
- Try dark chocolate chips or bittersweet chocolate chips for a richer flavor.
These sour cream chocolate chip cookies are right up there with thick chocolate chip cookies if you want another classic recipe.
Variations
Add Brown Sugar
Replace ¼ cup of white sugar with light brown sugar for a slightly deeper flavor.
Chocolate Options
Try dark chocolate chips or bittersweet chocolate chips for a richer finish.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days.
To freeze, place cooled cookies in a freezer-safe airtight container for up to 2 months.
📖 Recipe
Sour Cream Chocolate Chip Cookies
Ingredients
- ¼ cup unsalted butter - room temperature
- ¼ cup shortening
- 1 ¼ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 ¼ cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups milk chocolate chips
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the white sugar, butter, and shortening on medium speed until smooth.
- Add the egg and vanilla extract. Mix until combined.
- Blend in the sour cream until smooth.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Stir in the chocolate chips.
- Scoop dough with a #40 cookie scoop (about 1½ tablespoons per cookie). For evenly round finished cookies, gently place a glass over each cookie after baking and swirl in a circular motion to shape them.
- Bake for 11 to 13 minutes, until the edges are lightly golden brown and the centers look set.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake. The cookies will continue to set as they cool.
- For evenly round cookies, gently place a glass over each cookie right after baking and swirl in a circular motion to shape them.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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