This recipe for Sour Cream Chocolate Cookies is based on an old prize winner from Country Woman magazine. I posted this recipe back in 2007, used it for a few years, then forgot about it for some reason. My daughter, who has a knack for digging up old but good ones, made these recently and was very happy with how they turned out.
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Sour Cream Chocolate Chip Cookies Tips
A combination of 1 cup semisweet chips plus ½ cup white chips works, but we have usually omitted the white chips and used 1 ½ cups of dark, semisweet or bittersweet chips. The cookies should bake up soft, thick and slightly cakey and not overly rich, which is why you do need those extra chips for contrast. If you need sturdy-yet-moist and thick cookies, these are a good pick. One warning. Be careful not to over-bake and err on the side of under-baking. Once you nail the bake-time with your own oven, you’ll love these.
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Recipe

Sour Cream Chocolate Cookies
Anna
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Ingredients
- ½ cup salted butter or margarine softened (114 grams)
- ¾ cup granulated sugar (150 grams)
- ½ cup packed brown sugar (!100 grams)
- 1 large egg
- ½ cup sour cream regular, not light!
- 1 teaspoon vanilla extract
- 1-¾ cups all-purpose flour, measure with a light hand
- ½ cup unsweetened cocoa powder, measure carefully
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups semisweet chocolate chips or use a mixture of chocolate and white chips
Instructions
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Preheat oven to 350 degree F.
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In a mixing bowl, cream butter and both sugars. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips. Drop by rounded tablespoonfuls 2 inches apart onto parchment lined baking sheets.
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Bake at 350° for 12 minutes or until set – do not overbake. They should still look kind of moist on top when you take them out. They will set as they cool.
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Cool for 2 minutes before removing to wire racks to cool completely.