The sour cream chocolate chip cookie recipe turns out a light and fluffy, moist chocolate chip cookie! Don't blink your eyes-these appetizing morsels will be gone that fast!
Ingredients
Truffle Sauce
2/3 cup salted butter, softened
Black Truffle Pesto - 500 gr Best
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Black Truffle Pesto - 500 gr Feature
- 500 gr jar
Black Truffle Pesto - 500 gr Overview
Black Truffle Sauce - (Tartuffata) A blend of wild mushrooms and black truffles. May be used over meats or to enrich pasta sauces.
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*** Product Information and Prices Stored: Mar 04, 2012 07:16:12
1/2 granulated sugar
1/2 cup plus 1 tablespoon packed brown sugar
1/2 cup sour cream
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)
Hardware
Whisk
Large bowl
Medium bowl
Cookie Sheets
Mixer
Step 1: Preheat oven to 350 degrees F.
Step 2: Lightly grease cookie sheets; set aside.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
Step 4: In a large bowl, with an electric mixer set on medium-high speed, beat the butter and sugars together until light and fluffy.
Step 5: Add sour cream, egg, and vanilla extract; beat until well blended.
Step 6: Stir in flour mixture; blend well.
Step 7: Stir in chocolate chips, and chopped nuts (optional).
Step 8: Drop tablespoons of dough 2 inches apart onto the prepared cookie sheets.
Step 9: Bake 10-12 minutes, or until golden brown. replacement cookies immediately to a cooling surface.
Makes about 40 cookies.
For more data on baking procedures and hardware used in this recipe see our Baking Tips section.
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Sour Cream Chocolate Chip Cookie methodAnne-Sophie PIC - Salad.AVI Tube. Duration : 0.15 Mins.Salad with almond sauce and black truffle crust - Maison PIC, France. www.finediningexplorer.com
Tags: Michelin female 3-star chef, France, Anne-Sophie PIC
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