Chocolate Sour Cream Cookies
In my recipe, I incorporated the suggestions that others gave here, adding 1/2tsp salt, and about 11/4tsp vanilla, as well as about 1/2c more flour. My audience was after crunchy cookies, so I spread them thin and baked for 20min. They turned out pretty well, I'd say.
I didn't taste much of the sour cream, as I was hoping to, though I will say, the sour cream was probably what gave the cookies a velvety texture. I only made half the batch, so this time I'll try it after having set in the fridge overnight. Also, perhaps I'll try a dollop of sour cream on top after baking (just for good measure). :)
1 user found this review helpful
Apr. 1, 2011