Are you looking for a soft, cakey and light chocolate chip cookies? Look no further! This recipe for delightful sour cream chocolate chunk cookies will sort you out. These chocolate freckled beauties are very easy to make and quick to make. No freezing or chilling the dough required. On top of that, if you have any leftover egg yolks you can use them in this recipe. Highly recommend.
How to make sour cream chocolate chunk cookies
This cookie recipe is perfect for beginners as it is not overly complicated. You just need to add all the ingredients in the right order and bake cookies until they are ready. Follow the below tips for the best results:
TIPS:
- Use a good quality chocolate instead of chocolate chips. Chocolate chips may contain some additives that may affect the texture.
- I can recommend using 2 different types of chocolate. Milk and dark. Dark chocolate balances the sweetness.
- A kitchen scale if your friend. I always use it to weigh my cookie dough as it allows to make consistent looking cookies that bake evenly. On this occasion each cookie dough portion was 60 grams (0.132lb) and I ended up with 18 cookies.
- Place a maximum of 6 cookies per large baking sheet as these cookies will spread. If you are using a smaller baking sheet, make it 4.
- If you have any leftover egg whites you can use them and make these strawberry meringue cookies or Italian almond amaretti cookies or search for an egg white on my blog to see all the recipes that use leftover egg whites.
What do sour cream chocolate chunk cookies taste like?
These cookies are not your typical chocolate chip cookies, I can guarantee it. The texture is very soft, light and cakey. It is like eating a mini sponge chocolate chunk cake in a cookie form. The flavor is incredible. The cookie dough is not overly sweet and pairs perfectly with a generous amount of finely chopped milk and dark chocolate chunks. A tiny sprinkle of sea salt flakes adds a fantastic finish.
How to store sour cream cookies
If you have any cookies left after a day, which I doubt :), store them in a fridge an air-tight container for up to 5 days. Sour cream cookies can be frozen as well. Pack them in a freezer-friendly bag and freeze for up to 6 months. If you want to defrost these cookies, you can leave them at room temperature for at least 1 hour.
These cookies taste the best when they are served warm. Just preheat your oven to 100C (212F) and bake for about 5 minutes. If your cookies are frozen, they will need about 8-10 minutes depending on the strength of your oven.
If you are looking for more cookies with chocolate, I can recommend you the following:
Powdered milk chocolate chip cookies
The best bakery style chocolate chip cookies
You can find all my recipes with chocolate here on my blog
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Sour cream chocolate chunk cookies
Soft, chewy and loaded with chocolate. These cookies are the best chocolate chunks cookies you will ever taste.
Ingredients
Instructions
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Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
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Prepare two baking trays and line it with baking paper. Set aside.
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Preheat your oven to 170°C fan (338F).
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Cream sugar and butter until light and fluffy. It should take about 7 min.
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Add egg yolks and mix well.
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Add vanilla and salt.
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Add sour cream and baking soda, mix.
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Add flour and mix the dough until just combined. Do not overmix.
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Stir in chopped chocolate.
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Using a cookie scoop or a spoon, place portion of cookie dough on baking sheets. Leave some space in between as cookies will spread. I baked 6 per baking tray. One portion of cookie dough was 60g. You can make your cookies smaller or bigger but you will have to adjust the baking time accordingly.
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Place baking sheets with cookie dough inside oven.
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Bake cookies for about 11 minutes. Do not overbake. When you remove cookies from the oven, they will look under baked but they will continue baking on baking sheets.
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Let the cookies cool on baking sheets for 10 min and then move them on a cooling rack.