We Have A Winner!!!!

I catch on to most things rather easily with the exception of two things. Music and chocolate chip cookies. Those two things leave me feeling inept and disgraced.

Music is just not going to happen. Thank goodness I have a musician husband and daughters with rhythm.

The cookie thing I have been trying to remedy for years.

When I make them they have either turned out flat with chocolate chips poking up. And by flat...I mean paper thin, or hard and crunchy and not even remotely resembling anything you have seen in a Mrs. Fields showcase.

I have asked for tips. Use cold pans, room temp everything, you aren't beating them enough, you are beating them too much. Use high altitude recipes, too much sugar, too little sugar, too little flour. Nothing worked.

UGH!!!

I have tried every recipe out there. I have probably wasted several thousand dollars trying to make a decent ccc.

And it makes DH sad.

Because the dude loves chocolate chip cookies.

I have even considered hiring my bff to make them for him on a weekly basis. Hiring out my homemaking skills.

I was cruising around the net this afternoon. I hopped onto Ms. Martha's website. She wasn't my hero before, but she is now.

Right now she has a cookie of the day thing going on. And I found this recipe.


Look at those babies. They are soft and yummy and oh so delicious.

And they have my favorite ingredient. Sour cream.

I think I may have died and gone to heaven.

And DH may have also.

That or people in hell now have ice water.

Soft Chocolate Chip Cookies...courtesy of Martha (or one of her peons)

1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3 tablespoons sour cream
3/4 cup semisweet chocolate chips
3/4 cup milk-chocolate chips

Preheat oven to 350. 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.
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.

Now...if only Martha knew how to fix tone deafness.