Confessions of a Dough-o-holic (Recipe: Sour Cream Chocolate Chip Cookies)

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! Be sure to subscribe to Inn Cuisine's free RSS feed, now available via email, so you never miss a recipe!

Related posts brought to you by Yet Another Related Posts Plugin.

Tagged as: best chocolate chip cookie recipe, chocolate chip cookie recipes, cookie dough, cookie recipes, sour cream chocolate chip cookie recipe, sour cream chocolate chip cookies with toasted pecans and walnuts, The Artist's Inn B&B Bed and Breakfast