Description
Discover the secret to enduringly tender cookies with this scientifically-backed soft batch recipe. By combining browned butter with the acidity of sour cream, these cookies maintain a perfect melt-in-your-mouth texture for days after baking.
Ingredients
- 198 grams unsalted butter (14 tablespoons)
- 350 grams all-purpose flour
- 213 grams light brown sugar
- 100 grams granulated sugar
- 2 tablespoons sour cream
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 cups semi-sweet chocolate chips
Instructions
- Melt the butter in a medium saucepan over medium heat, cooking until the milk solids turn amber and smell nutty, then transfer to a large heat-proof bowl.
- Whisk the flour, salt, and baking soda together in a separate medium bowl to ensure even leavening distribution.
- Add the brown and granulated sugars to the warm butter and whisk for one minute before stirring in the vanilla extract.
- Incorporate the room temperature eggs one at a time, then stir in the sour cream until the mixture is completely smooth.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula until no white streaks remain, then fold in the chocolate chips.
- Refrigerate the dough for 30 minutes, portion into 3-tablespoon balls, and chill the formed balls for another 2 hours.
- Preheat oven to 350°F (177°C) and bake for 11 minutes; allow the cookies to set on the hot baking sheet for 20 minutes before transferring to a wire rack.
Notes
For the most consistent results, always use a kitchen scale to measure your ingredients by weight rather than volume. Ensure your eggs and sour cream are at room temperature to prevent the browned butter from seizing during the mixing process.
- Prep Time: 2 hours 50 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American