I have always preferred a cake like chocolate cookie but gave up finding a recipe until I came across this recipe. It's absolutely PERFECT. Big and fluffly and not too sweet. Because I wasn't in the mood for a lot of chocolate I omitted the melted unsweetened chocolate. I doubled the recipe due to the size of my family. I replaced have of the butter with Crisco. This helps to keep the cookies moist and soft and retain their shape. I also replaced half the white sugar with brown sugar. Again, the moisture in brown sugar helps to keep the cookies soft. I beat the butter and Crisco until light and fluffy then slowly added the sugars then added the eggs and vanilla. Last step was to add the flour alternating with the sour cream. Next time I'll try it with the unsweetened chocolate. Awesome recipe. It's my new go to recipe for chocolate chip cookies Thanks so much Emma for sharing your recipe.
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I have always preferred a cake like chocolate cookie but gave up finding a recipe until I came...