Soft Sour Cream Chocolate Chippers

Soft Sour Cream Chocolate Chippers
Chocolate chip cookies come in all textures and flavors. Growing up my Grandma Burgie made soft chocolate chippers with a sour cream based dough. They were decidedly different than the chewy chocolate chippers that my mother always baked, but the flavor was addicting. While testing recipes using my timesaving Basic Sugar Cookie Mix, I used sour cream and added chocolate chips. The result was very similar to what I had loved and enjoyed over the years at my Grandma’s house. These Sour Cream Chocolate Chippers have only five ingredients, and a batch can be mixed, baked, and cleaned up in less than an hour.
Once you have the versatile cookie mix on your pantry shelf, the possibilities are endless; you can add different flavors, make drop cookies, make rolled cookies, and easiest of all, make bar cookies. Depending the ingredients, you can make cookies that have different textures – soft, chewy, etc. These Sour Cream Chocolate Chippers aren’t fancy, but they fill up the cookie jar and are very good; those who like soft textured cookies will especially enjoy them.

Makes about 5 dozen cookies

4 1/2 cups Basic Sugar Cookie Mix
2 eggs
1 cup sour cream
1 teaspoon vanilla extract, or substitute lemon or almond

1 1/2 cups semi-sweet chocolate chips

  1. Preheat oven to 350°.
  2. Mix the sugar cookie mix, eggs, sour cream, and vanilla until combined; stir in the chocolate chips.
  3. Scoop tablespoonfuls onto parchment-lined baking sheets.
  4. Bake about 10 minutes or until the edges just start to brown.
  5. Remove from the oven; transfer to cooling racks.
  6. Store in an airtight container.
  7. Amount Per Serving
    Calories 67 Calories from Fat 34
    Percent Total Calories From:
    Fat 51% Protein 4% Carb. 45%

    Nutrient Amount per serving
    Total Fat 4 g
    Saturated Fat 2 g
    Cholesterol 11 mg
    Sodium 22 mg
    Dietary Fiber 0 g
    Sugars 2 g
    Protein 1 g

    Vitamin A 1% Vitamin C 0% Calcium 0% Iron 0%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.