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Sour Cream Chocolate Chip Cookies
12-oz pkg (2 cups) Ghirardelli double chocolate chips

1/2 cup sugar

1/4 cup firmly-packed brown sugar

3/4 cup butter, softened

1/2 cup sour cream

1 tsp vanilla extract

1 egg

2-1/4 cup all-purpose unbleached flour

1 tsp baking powder

1/2 tsp baking soda
This recipe was submitted as an entry in the Culinary Confessions First Annual Cookie Contest.

This second-place winner was melt-in-your-mouth good!

Thanks, Irene from Phoenix!

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THIS RECIPE IS TRICKY!

You melt half the chips and don't melt the other half.  Be sure to read through the recipe entirely before getting started.

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This recipe is from Irene's husband Mark's grandmother - Dorothy, and was submitted posthumously.
Preheat oven to 375 degrees.

Melt 1 cup of the chocolate chips over low heat.

In mixing bowl, beat sugar, brown sugar, and butter until light and fluffy. Add sour cream, vailla, egg, and melted chocolate. Mix well. Add baking powder and baking soda. Slowly add flour to mixture and mix well. By hand, add the remaining chocolate chips.

Drop by teaspoonsful, 2 inches apart, onto ungreased cookie sheets. Keep remaining batter in the refrigerator while cookies bake or the batter will become too runny!

Bake 7-10 minutes or until set. Cool at least 2 minutes before removing from cookie sheet.  Cool completely.

Store in tightly covered containers.

Makes about 5 dozen cookies.
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