Here's the dough!
All ready to bake!
These are actually burned, but they looked prettier than the other ones! Again, my oven made them crunchier than I wanted. They are supposed to be cake-y. And they still were in the very center, but the outsides were crunchy. STUPID OVEN! Update: Luckily, Tupperware comes to the rescue yet again! After a day in the Tupperware, even the burned ones were pretty chewy and lost all their crunch! YAY!
Ingredients
2 cups flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup light brown sugar, packed
½ cup sugar
½ cup butter, softened
1 large egg
½ cup sour cream
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Preheat oven to 300*F. In medium bowl combine flour, baking powder and salt with wire whisk. Set aside. Combine sugars in a large bowl using and electric mixer set at medium speed. Add butter and beat until batter is grainy. Add egg, sour cream and vanilla, and beat at medium speed until light and flufffy. Scrape bowl. Add the flour mixture, and blend at low speed until just combined. Place chocolate chips in double boiler over hot but not boiling water. Stir constantly until melted. Or, place chips in a microwave proof bowl and zap on high, stirring every 20 seconds until melted. Cool chocolate for a few minutes and pour over cookie batter. Using a wooden spoon or rubber spatula, lightly fold melted chocolate int the dough. Do not mix chocolate completely into dough. Drop by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets. Bake 23-25 minutes. Do not brown. Quickly transfer cookies to a cool surface.
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