Sour Cream Chocolate Cookies Recipe
Sour Cream Chocolate Cookies Recipe photo by Taste of Home
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Sour Cream Chocolate Cookies Recipe

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4.5 41 48
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These soft chocolaty cookies can be easily altered to make several different varieties—I've added everything from mints to macadamia nuts to them. —Tina Sawchuk, Ardmore, Alberta
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch + cooling
MAKES: 18 servings


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup vanilla or white chips

Nutritional Facts

2 each: 239 calories, 11g fat (7g saturated fat), 31mg cholesterol, 156mg sodium, 34g carbohydrate (20g sugars, 1g fiber), 3g protein.


  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips.
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely. Yield: about 3 dozen.
Originally published as Sour Cream Chocolate Cookies in Country Woman March/April 2001, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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shannondobos User ID: 5115022 248296
Reviewed May. 16, 2016

"This is exactly the type of chocolate cookie I was looking for. It's a good cross between a brownie and a cookie....Too chewy to be considered cake like, but not chewy enough to be a traditional chocolate chip cookie to me. I'll definitely make again when I'm looking for a triple hit of chocolate!"

virginiacoy User ID: 4444560 243497
Reviewed Feb. 8, 2016

"They are similar to a brownie. Sour cream gives this cookie a very good taste. I used all white chips."

Lorriee User ID: 8680779 240680
Reviewed Dec. 31, 2015

"I'm not a sweet eater, but I have a family all of whom have an extra long sweet tooth. These were easy to make, had a good soft texture, and although very very chocolate tasting, the first three dozen disappeared among a group of ages of 13 through 76 as they were being baked - the cookies, not the people."

khanretty User ID: 8660313 239289
Reviewed Dec. 13, 2015

"My cookies turned out more the thickness and texture of a regular chocolate chip cookie - not thick and cake-like. Not sure why. I was hoping for cake-like. That said, the cookies are delicious! I baked them for 12 min, let them cool on the cookie sheet a few minutes then moved them to a rack. I also used 1/3 cup dark chocolate chips and 2/3 cup milk chocolate and 1/3 cup chopped walnuts. Why 1/3 cup? Because my 1/2 cup was dirty. There's no science here. I definitely recommend these cookies."

dvierzen User ID: 7402990 239202
Reviewed Dec. 11, 2015

"Delicious!!!! I couldn't stop eating the dough, and the finished product is just as wonderful. Very moist and full of flavor. I used white chips and loved it. This is my go to double chocolate chip cookie recipe now."

lgcombs User ID: 64013 238715
Reviewed Dec. 4, 2015

"@creamers: You are confusing weight with volume. 1 cup (volume) of chocolate chips weighs 6 ounces. Do you troll Taste of Home so you can give recipes bad ratings because you don't understand the difference between weight and volume? This is not the first time you've done this."

creamers User ID: 8200460 238704
Reviewed Dec. 3, 2015

"6 ounces is 3/4 cup, not 1 cup. One cup consists of 8 ounces."

Matzo1012 User ID: 7851780 228684
Reviewed Jun. 28, 2015

"Great recipe, easy to make (but very sticky batter)! Friends couldn't get enough pf them!"

KatyH3 User ID: 7354323 225674
Reviewed Apr. 30, 2015

"These are very tasty. More of a cake consistency, but still very moist."

mrsnelson1530 User ID: 7105707 225650
Reviewed Apr. 30, 2015


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