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Ingredients
180 g butter, softened
160 ml white sugar
160 ml light brown sugar
1 large egg
5 ml vanilla essence
625 ml cake flour
2.5 ml bicarbonate of soda
2. 5 ml salt
125 ml LANCEWOOD® Sour Cream
375 ml chocolate chips
Method
Preheat the oven to 180°C. Line 2 baking sheets with baking paper. Beat the butter, white and brown sugar together until just combined. Add the egg and vanilla essence and mix well. Mix the flour, bicarbonate of soda and salt together. Add to the butter mixture along with the sour cream and chocolate chips and mix to form a soft dough. If the dough is too soft to handle refrigerate for 30 minutes to firm up. Roll into small balls and place 3 cm apart on the prepared baking sheet. Flatten slightly with a fork. Bake for 10 – 15 minutes until golden brown. Transfer to a cooling rack and leave to cool. Store in an airtight container.
HINTS & TIPS:
Cover the dough with cling film and refrigerate until needed.