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A generous helping of two types of chips--semisweet and milk chocolate--makes these soft, cakey cookies--an alternative to the traditional recipe--even more tempting than usual.
Ingredients
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1 ¼ cups all-purpose flour
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½ teaspoon coarse salt
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¼ teaspoon baking soda
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7 tablespoons unsalted butter, room temperature
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¼ cup granulated sugar
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¼ cup packed light-brown sugar
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1 large egg, room temperature
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1 teaspoon pure vanilla extract
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3 tablespoons sour cream
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¾ cup semisweet chocolate chips
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¾ cup milk-chocolate chips
Directions
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Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.
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Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.