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Chocolate Chip Sour Cream Cookies

Source of Recipe


From "Maida Heatter's Brand New Book of Great Cookies"






List of Ingredients



• 7½ ounces (1½ cups) raisins
  
• 6 ounces (1½ cups) walnuts
  
• 2 cups sifted unbleached flour
  
• 1 tsp baking soda
  
• ¼ tsp salt
  
• 4 ounces (1 stick) unsalted butter
  
• 1 tsp vanilla extract
  
• 1 cup granulated sugar
  
• 2 large eggs
  
• ½ cup sour cream
  
• 6 ounces (1 cup) semisweet chocolate morsels
  






Instructions



1. Adjust two racks to divide the oven into thirds and preheat oven to 375° F. Line cookie sheets with baking parchment or with aluminum foil, shiny side up.
   
   
2. Steam the raisins as follows: Place them in a vegetable steamer or a strainer over shallow hot water in a saucepan, covered, over high heat. Let the water boil for a few minutes, until the raisins are moist. Remove them from the saucepan and spread out on a piece of foil to air a bit.
   
   
3. Break the nuts into medium-size pieces; set aside. Sift together the flour, soda and salt; set aside. In the large bowl of an electric mixer, beat the butter until soft. Add the vanilla and sugar, and beat to mix well. Beat in the eggs and then the sour cream. On low speed, gradually add the sifted dry ingredients and beat only until mixed. Remove the bowl from the mixer. Stir in the raisins, nuts and chocolate. Use a heaping tablespoonful of the dough (make these large) for each cookie. Place them at least 2 inches apart (these will spread).
   
   
4. Bake two sheets at a time for 13 to 15 minutes. Reverse the sheets top to bottom and front to back a few times during baking. Watch the cookies on the bottom layer. They might get too dark on the bottom if you don't change the pans top to bottom soon enough. When done, they will be just barely golden all over and should just barely spring back when lightly pressed with a fingertip on the top. Do not overbake. (If you bake one sheet alone, bake it in on the upper of the two racks.) With a wide metal spatula, transfer cookies to racks to cool.
   
   
5. When cool, if you are not going to serve these soon, they should be wrapped as follows: The cookies should be placed two together, bottoms together. Each two cookies may then be wrapped in clear cellophane, wax paper, or aluminum foil -- or you can simply put them in a box, without wrapping, two together, bottoms together, with wax paper between the layers.
   
   Makes 24 very large cookies.