Sour Cream Chocolate Chip Cookies
2 C. all-purpose flour
1 t. baking soda
1 t. salt
3/4 C. butter, softened
1 C. granulated sugar
1/2 C. firmly packed dark brown sugar
1 T. vanilla
1/2 C. sour cream
1 C. raisins
1 C. coarsely chopped toasted walnuts (see note)
12 oz. bittersweet bar chocolate, chopped into 1/4-inch or smaller pieces
Position 2 racks near the center of the oven and preheat the oven to 375° F. Line 2 baking sheets with parchment paper or foil.
Sift together the flour, baking soda and salt into a medium bowl. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter, granulated sugar, brown sugar and vanilla at medium speed until creamy, about 2 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the sour cream, mixing until blended. At low speed, add the dry ingredients, mixing just until combined. Using a wooden spoon, stir in the raisins, nuts and chopped chocolate.
Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake 2 sheets at a time, 12 to 15 minutes, until golden brown. Switch positions of the sheets halfway through baking so that the cookies brown evenly. Transfer the cookies to wire racks and cool completely.
Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. Or, spread on baking sheet and bake in 375° F. oven for 5 to 8 minutes or until brown.
Makes about 60 cookies.