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Sour Cream Choco Chip & Raisin Cookies




Source of Recipe


Internet


List of Ingredients




2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 tablespoon vanilla extract
2 large eggs
1/2 cup sour cream
1 cup raisins
1 cup coarsely chopped toasted walnuts
12 ounces bittersweet bar chocolate, chopped into 1/4-inch or smaller pieces


Recipe



Position two racks near the center of the oven and preheat the oven to 375 F. Line two baking sheets with parchment paper or foil.

Sift together the flour, baking soda and salt into a medium bowl. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter, sugars and vanilla extract at medium speed until creamy, about 2 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the sour cream, mixing until blended. At low speed, add the dry ingredients, mixing just until combined. Using a wooden spoon, stir in the raisins, nuts and chopped chocolate.

Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake two sheets at a time, 12 to 15 minutes, until golden brown. Switch positions of the sheets halfway through baking so that the cookies brown evenly. Transfer the cookies to wire racks and cool completely.

Makes about 58 cookies.