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Chocolate Chip Sour Cream Cookies: Submitted by: Marguerite Martin | Date Added: 23 Sep 2011
Listed in: Sweets / Cookies & Brownies

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

Cooking Instructions

1) Adjust two racks to divide the oven into thirds and preheat oven to 325°F. Line cookie sheets with baking parchment.

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-sized pieces; set aside.

4) Sift together the flour, soda, and salt, set aside.

5) 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.

6) Stir in the raisins, nuts, and chocolate.

7) Use a heaping tablespoon of the dough (make these large) for each cookie. Place them at least 2 inches apart (these will spread).

8) Bake two sheets at a time for 12 minutes. Reverse the sheets top to bottom and front to back a few time 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 a just barely golden color all over and should just barely spring back when lightly pressed with a a fingertip on the top. Do not overbake.

9) With a wide metal spatula transfer to racks to cool.

10) If you bake one sheet alone, bake it on the upper of the two racks.

11) 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.

NOTES: if using chocolate bars to cut up into chunks aim for pieces about ½ inch in diameter.

If you eat these cookies in a day or two you can use no fat sour cream, otherwise use regular.

Use a large cookie scoop!

Original recipes called for 375°F for 13 to 15 minutes.

Marguerite says "WOW!" to these.

Marguerite Martin based on Maida Heatter's Brand-New Book of Great Cookies

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