This recipe was given to me by my grandmother 10 years ago. They were always a HUGE hit at work pig-outs and now my family loves them! A wonderful soft cookie that is incredibly chocolaty.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.

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  • In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

214 calories; 11.4 g total fat; 28 mg cholesterol; 104 mg sodium. 28.4 g carbohydrates; 2.8 g protein; Full Nutrition

Reviews (216)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/31/2003
These cookies are fabulous! Sinful is right! I had misgivings due to the reviews saying they were too cakey or not sweet enough or too dry. I almost passed them by and I am SO glad I didn't! They're the best cookies I've ever eaten. The texture is perfect - just cakey enough to add body and richness but still 100% gooey moist cookie not cake or brownie. Not dry at all! I added 1/4 cup brown sugar to my first batch and it was too sweet - the recipe is perfect as it stands. My only change is to add 1/2 semi-sweet chips and 1/2 white chips for flavor and contrast. These will be a Christmas tradition in our home! Read More
(126)

Most helpful critical review

Rating: 1 stars
09/21/2003
I had a completly different response to this recipe They were awful. Did not bake properly. Did not settle just like mush. I have been baking extensivly since 3rd grade. My normal cookies I bake people want me to start a cookie business. THese were really bad Sorry Marsha. Read More
(55)
285 Ratings
  • 5 star values: 155
  • 4 star values: 75
  • 3 star values: 26
  • 2 star values: 15
  • 1 star values: 14
Rating: 5 stars
12/31/2003
These cookies are fabulous! Sinful is right! I had misgivings due to the reviews saying they were too cakey or not sweet enough or too dry. I almost passed them by and I am SO glad I didn't! They're the best cookies I've ever eaten. The texture is perfect - just cakey enough to add body and richness but still 100% gooey moist cookie not cake or brownie. Not dry at all! I added 1/4 cup brown sugar to my first batch and it was too sweet - the recipe is perfect as it stands. My only change is to add 1/2 semi-sweet chips and 1/2 white chips for flavor and contrast. These will be a Christmas tradition in our home! Read More
(126)
Rating: 5 stars
12/31/2003
These cookies are fabulous! Sinful is right! I had misgivings due to the reviews saying they were too cakey or not sweet enough or too dry. I almost passed them by and I am SO glad I didn't! They're the best cookies I've ever eaten. The texture is perfect - just cakey enough to add body and richness but still 100% gooey moist cookie not cake or brownie. Not dry at all! I added 1/4 cup brown sugar to my first batch and it was too sweet - the recipe is perfect as it stands. My only change is to add 1/2 semi-sweet chips and 1/2 white chips for flavor and contrast. These will be a Christmas tradition in our home! Read More
(126)
Rating: 5 stars
01/25/2004
These are the best cookies I have ever made! I noticed that if I left them cook for 8 minutes they were more cakelike but if I left them bake for a minute or 2 longer they were more cookie-like. I also removed them right away from the pan. And to avoid crumbling I used a small flat edged metal turner and quickly scooped them up. The batter didn't look right (kind of runny looky) however they turned out AWESOME! Read More
(87)
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Rating: 5 stars
12/08/2006
This is a funny story. Because I read the recipe wrong I used cream cheese rather than sour cream. And you know what? They were delicious! Soft and chewy. Try it with cream cheese also! Read More
(69)
Rating: 1 stars
09/21/2003
I had a completly different response to this recipe They were awful. Did not bake properly. Did not settle just like mush. I have been baking extensivly since 3rd grade. My normal cookies I bake people want me to start a cookie business. THese were really bad Sorry Marsha. Read More
(55)
Rating: 4 stars
01/29/2003
My son the chocolate chip cookie expert rated these a definite "keeper". I don't know how you get 24 cookies from this recipe. I used huge heaping rounded tblsp. and still ended up with almost 3 dozen. Read More
(33)
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Rating: 5 stars
04/08/2003
My husband really likes these cookies especially the next day when they are still chewy. I also enjoyed them but they stuck to the baking sheets. Read More
(28)
Rating: 2 stars
01/20/2006
This was a cookie that even my grandchildren didnt like. Chocholet Chip cookies are supposed to be crisp fun to eat. Read More
(24)
Rating: 2 stars
12/08/2005
They weren't awful but just below average. I didn't care for the cake like cookie. I expected it to be better. It would be great if it was like the Award Winning Soft Chocolate Chip Cookies by Debbi Borsick on this site. Now that is an awesome chocolate chip cookie. Read More
(24)
Rating: 4 stars
07/21/2005
I would have given this recipe 3 stars because although they have a great flavour they are a little too cakey for my liking but I gave them 4 stars because my kids love them! Read More
(21)