 | | Marble Cookies |
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2 cups All-Purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (packed) light brown sugar
1/2 cup granulated sugar
1 large egg
4 ounces sour cream (1/2 cup)
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips (about 1 cup) |
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| Instructions |
| Preheat oven to 300ΓΈ. In medium bowl, combine flour, baking powder, and salt with wire whisk. Set aside.
Combine sugars in a large bowl using an electric mixer set at medium speed. Add butter and beat until batter is grainy. Add egg, sour cream, and vanilla and beat at medium speed until light and fluffy. Scrape bowl. Add the flour mixture and blend at low speed until just combined. Do not overmix.
Place chocolate chips in double boiler over to, but not boiling, water. Stir constantly until melted. Or, place chips in a microwave-proof bowl and microwave on high, stirring ever 20 seconds until melted.
Cool chocolate for a few minutes and pour over cookie batter. Using a wooden spoon or rubber spatula, lightly fold melted chocolate into the dough. Do not mix chocolate completely into cookie dough. (The photo in the book shows a ribbon like effect of chocolate swirling through the dough).
Drop by rounded tablespoons 2 inches apart onto ungreased cookie sheets. Bake 20 to 22 minutes. Do not brown. Quickly transfer cookies to a cool surface
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