Strange but true: I stopped eating cookie dough when I was 7-years-old.
Let’s just say I was exuberant in my youth, and one fateful day consumed copious amounts of chocolate chip cookie dough followed by insane quantities of my mother’s cole slaw. The ensuing, colorful results were enough to turn me off cookie dough (and cole slaw) for the next 3+ decades. In the years since, not 1 teensy nibble has passed my lips. Until now.
This is the story of how I rediscovered my inner dough-o-holic.
Allow me to blame this newly resurrected addiction on the internet (it’s such a convenient excuse). Truth is, the only thing I’m seriously addicted to is cooking and baking. When I come across a fantastic recipe, I have no choice but to try it. And heaven help me if that fantastic recipe originates with an exquisite B&B or one of my favorite cookbooks, because I’m destined to blog about it as well.
Which brings me to the cookies at hand.
It’s curious how things happen: one day, I’m innocently browsing Twitter, marveling at all the interesting people and businesses I follow and who in turn, follow me. It goes without saying many of those businesses are B&B-oriented (bed & breakfast inns, lodges and resorts—they attract me like a bee to pollen).
Somehow (one is never sure how best to explain the inner dynamics of Twitter), I was fortunate enough to discover an appealing B&B in Lancaster County, PA, The Artist’s Inn. Next thing I know I’m emailing Jan (she and her husband, Bruce, own The Artist’s Inn) and asking if she’d mind me sharing some of her great recipes on Inn Cuisine. Because she’s a self-proclaimed “foodie through and through,” her answer was a resounding, “Yes!”
With that said, I’m pleased to bring you Jan’s mouthwatering recipe for Sour Cream Chocolate Chip Cookies (just saying their name makes me weak in the knees).
These phenomenal cookies just happened to be The Artist’s Inn recipe of the month, and yes—they have single-cookiedly turned me, once again, into a raging dough-o-holic. Hello. My name is Sandie and I eat cookie dough.
But let me make this clear: the only thing better than this cookie’s decadent dough is the baked cookies themselves. Smooth, well-balanced and with a flavor & texture so inherently good it shames me to think I nearly made the mistake of thinking 40 of these gems would be too many…I was so, so wrong.
While I can only imagine how fabulous these cookies must taste warm out of Jan’s B&B oven, I added a few, minor twists of my own (adding toasted walnuts in addition to pecans and since I’m seriously enraptured with Guittard’s SemiSweet Chocolate Chips, it was imperative they make an staring appearance). Other than that, I followed Jan’s recipe to a T. The result?
Although I never would have imagined I needed (or wanted) another chocolate chip cookie recipe to keep in my arsenal—this recipe embodies everything I love most about a cookie. Until you can pay a visit to The Artist’s Inn in Terre Hill, Pennsylvania and have Jan serve these cookies fresh from her oven, I invite you to try this recipe at home. And go ahead, make the full 40—you’ll be happy you did.
Ready to bake?
Sour Cream Chocolate Chip Cookies
(featured on InnCuisine.com, recipe courtesy The Artist’s Inn B&B, Terre Hill, PA)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1 & 1/2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/2 cup firmly-packed light brown sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 cup chopped, toasted pecans (I used 1/2 cup toasted pecans & 1/2 cup toasted English walnuts)
- 12 ounces bittersweet chocolate, cut into chunks (I substituted Guittard SemiSweet Chocolate Chips)
Preheat oven to 375 degrees F. Sift together flour, baking soda and salt. Set aside.
In a mixing bowl, beat butter, sugars and vanilla until creamy. Add eggs and beat until combined. Add sour cream and mix until blended. With mixer running, slowly add dry ingredients, beating until thoroughly combined. Stir in chopped nuts and chocolate.
Drop by tablespoonfuls onto Silpat or parchment-lined baking sheets. Bake 12-15 minutes at 375 degrees F, or until cookies turn pale golden around edges. Remove baking sheet from oven. Allow cookies to rest for 1-2 minutes, then remove to a wire rack to cool completely.
Yield: approximately 40 cookies
Thank you for visiting Inn Cuisine! Be sure to check out the newly remodeled Recipe Index and subscribe to Inn Cuisine's free RSS feed (also available via email) so you never miss a recipe. Need more ways to stay connected? Follow Inn Cuisine on Facebook & Twitter!
Related posts brought to you by Yet Another Related Posts Plugin.
{ 23 comments… read them below or add one }
I am going to go get some sour cream. Stat.
Is there such a things as too many recipes for chocolate chip cookies? These sound silky and delicious. You’ve convinced me. I’ll be making 40 of my own asap! Thanks for sharing!
I forgot to ask. I’m not familiar with Guittard chocolate chips. Where would be the best place to find them?
Mental P Mama – No kidding. Choose a low-fat sour cream—it makes you feel less guilty for eating so many
Meredith – Hi and thanks for your comment & question.
Guittard Chocolate Chips are available at my local grocery. If yours doesn’t carry them, ask if they can get some in or try your local specialty baking supply shop or gourmet food market. If you don’t have any luck locally, here is a link to shops I found on Google to expedite your search: http://tinyurl.com/c6nozb
(note—these chips are less expensive through my local grocer than I could find online)
If you’re interested in learning more about Guittard Chocolates in general, here is a link to the company’s web site: http://www.guittard.com/
Also, here’s a link to a brief review on Guittard baking chips found on ConsumerSearch.com: http://tinyurl.com/djan8l
The review mentions 2 cons to these particular baking chips: (1) they may be hard to find, and (2) they don’t hold their shape well when baking. While #1 might be true (unfortunately), I find #2 to be inaccurate—at least in my test kitchen, Guittard SemiSweet Chocolate Chips hold their shape wonderfully.
Hope that helps and thanks again for your question!
That’s definitely a new one for me… have never used sour cream in a COOKIE! Only cakes.
I’m a cookie-dough addict. Nothing has put me off of cookie dough, ever. Maybe I need to eat enough to get sick off of it!
thanks for providing me with an OUTSTANDING mental image and a pretty incredible cookie recipe.
It looks like great minds were thinking alike this weekend!
RecipeGirl – I love sour cream in baked goods—so moist, so satiny!
Grace – lol…I’m glad my story didn’t gross you out too much. I’m also glad I finally found a cookie to get me over my aversion to dough (it’s a guilty pleasure worth sneaking a bite over—one I’ve missed for far too long)!
Maris – Great minds really do think alike! (Perhaps we should have a taste off?) Similar recipes, yet different—I think we’d both win. After all, who could lose with chocolate chip cookies involved?
I have never put sour cream in my CC cookies but I will now!!
The question now is whether I can get my Toll House Cookie-addicted, cookie-baking husband to try a new recipe? He is a serious dough eater, so maybe that will be a selling point!
oh my gosh! you are driving me insane! i want some of these cookies NOW! i am so trying this!
Love the cookies! Love them love them love them!
Sandie the appealing that can be social media like twitter…;)
Sour cream in cookies never tried an interesting idea, the result is absolutely clear: gorgeous and irresistible!
All the best!
Gera
Glad to hear you rediscovered your love of cookie dough. Isn’t is just the best? I’m definitely going to try these over the weekend, they look so soft and chewy…just what I love. Thanks for sharing!
Oh my goodness. These look like chocolate-chip cookie nirvana. And I am so glad to be among people to whom making a batch of cookie dough without baking a single one is normal behavior. Thank you!
dangerous to be looking at this before 10am ? Thanx
gp in mt
Ive never used sour cream in cookies before, but what a great idea! Thanks for sharing! YuM!
Cathy – Do try…it’s the sour cream in this recipe that makes these cookies so delicious.
Lydia – Definitely—the flavor of the dough alone is a major selling point!
VeggieBelly – Whenever you make them, I hope you enjoy this recipe as much as I did.
Darius – Thanks for dropping by!
Gera – Thank you for your kind comments, I appreciate them!
Hayley – You’re welcome! I’m glad I feel in love with cookie dough again too…it’s been far too long!
Cathy –
Glad to have you join the community here at Inn Cuisine! We’re a tasteful group (pardon the pun) and cookie dough is only the beginning!
GP – Better 10 AM than midnight
finsmom – You’re welcome. Try it—I think you’ll be impressed with the results.
You don’t know how delicious these sound Sandie. I have been looking for a tried and true chocolate chip cookie to bake for a trip…so here we go….
Yum yum! Chocolate chip cake with sour cream is the default birthday cake in my house.
YUm! I’ve never heard of sour cream in cookies before, only cakes but I’m a believer! Thanks for sharing Sandie!
I’m so glad you’re back on the dough!
The cookies look scrumptious.
Oh my goodness, I made these this past Saturday and they are fantastic. I must admit though…instead of making 40, I made 12 gigantic cookies and used them to make hamburger-sized ice cream sandwiches. I am still working off the guilt (and calories) but these were the perfect cookies for it!!!