Add to creamed mixture blending well. Add sour cream vanilla egg and melted chocolate. Beat in sour cream egg honey and vanilla. Preheat oven to 350 degrees F. 2 teaspoons baking soda.

Ingredients

1. Beat in egg sour cream and vanilla.
2. Add dry ingredients and mix well.
3. Mix into shortening beat at low speed until just blended.
4. Bake 10 minutes at 350 degrees.
5. Drop by teaspoonfuls of dough 2 inches apart on.
6. To toast the nuts spread them in a single layer on a baking sheet and toast them in the oven for approximately 10 minutes turning them every few minutes or so to cook evenly.
7. Beat until well blended.

Line a baking sheet with parchment paper and set aside. Drop on greased cookie sheet. Add in the egg vanilla sour cream salt and baking soda and continue mixing until smooth scraping the sides of the bowl as necessary. Add sour cream egg and vanilla. Stir in sour cream followed by salt soda baking powder and cornstarch.

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Preparation And Explanation

1. In large bowl beat sugar brown sugar and butter until light and fluffy. Gradually add sugar beating well.
2. Cream together the shortening and the sugar. Add the chocolate mixture to the sour cream mixture and beat on low speed.
3. In a large bowl using an electric mixer cream butter sweetener eggs and vanilla. 1 cup 120g coarsely chopped toasted walnuts.
4. Fold in the chocolate chips. Scrape down the sides of the bowl then add the egg and blend well then add the vanilla.
5. I figured mini chips would be easy to incorporate into the mix. Apart onto greased baking sheets.
6. I also added 14 cup more flour it seemed like it needed it. 8 ounces sour cream.
7. Heat the oven to 375 degrees. Whip in sour cream.

In a large bowl cream butter and sugars until light and fluffy 5-7 minutes. Melt the chocolate and butter in a small saucepan over low heat. Step 2 Steam raisins in a vegetable steamer over. Combine the sour cream 2 tablespoons oil egg and sugar in large mixing bowl. Drop by rounded tablespoons 2 inches apart onto greased baking sheets.

In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed until combined. Stir in chocolate chips and pecans. Combine shortening and sugars. About 3 scoops Bake for 10 mins or until edges are golden and cookies are set. Beat until well blended.

12 ounces chocolate chips. Chocolate chips were not in the original recipe. Add the vanilla eggs and sour cream and mix well. Slowly add the dry ingredients to the wet ingredients mixing until fully incorporated. Stir in chocolate chips.

When mixed well add the chocolate chips and pecans. Spoon onto a greased sheet pan. Combine flour baking powder and salt. Gradually add to the creamed mixture. Heat oven to 375 degrees.

Add the eggs one at a time beating well after each addition and add the vanilla and sour cream. Gradually add the dry ingredients to the creamed mixture. Add sugar eggs and vanilla. Sour Cream Chocolate Chip Cookies Makes about 3 dozen cookies 2 cups brown sugar. Combine dry ingredients in separate bowl and gradually add to the creamed mixture.

With the mixer on low speed alternatively add the dry ingredients with the sour cream. Combine flour soda and salt. Preheat oven to 375F 190C. Drop by teaspoonfuls onto an ungreased cookie sheet. Drop by teaspoonfuls onto ungreased cookies sheets and bake for 8-10 minutes or until just brown around the edges.

Add dry ingredients sour cream nuts and chocolate chips. The only issue was with slicing. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. 2 cups granulated sugar. 1 cup vegetable oil.

Use a 2 tablespoon cookie scoop to drop the cookies onto the cookie sheet. 8 ounces sour cream. Add flour baking powder and soda. Add eggs sour cream and vanilla beating well. Stir in chips and nuts.

12 ounces chocolate chips. Drop by rounded tablespoonfuls 2 in. ½ cup sour cream 1 cup semisweet chocolate chips Add all ingredients to shopping list Directions Instructions Checklist Step 1 Preheat oven to 375 degrees F 190 degrees CLine cookie sheets with aluminum foil or baking parchment. Beat in egg sour cream and vanilla. Blend in flour 1 cup at a time.

Place them 2 apart. 12 cup 120g sour cream. 2 teaspoons baking soda. Place them 2 apart. 12 ounces chocolate chips.

2 teaspoons baking soda. Use a 2 tablespoon cookie scoop to drop the cookies onto the cookie sheet. Add dry ingredients sour cream nuts and chocolate chips. With the mixer on low speed alternatively add the dry ingredients with the sour cream. Add the eggs one at a time beating well after each addition and add the vanilla and sour cream.

12 cup 120g sour cream. When mixed well add the chocolate chips and pecans. 12 ounces chocolate chips. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed until combined. In a large bowl cream butter and sugars until light and fluffy 5-7 minutes.

Blend in flour 1 cup at a time. The chips cause the slices not to be totally smooth. Whip in sour cream. Heat the oven to 375 degrees. 8 ounces sour cream.

Beat in egg sour cream and vanilla. I also added 14 cup more flour it seemed like it needed it. Apart onto greased baking sheets. I figured mini chips would be easy to incorporate into the mix. Scrape down the sides of the bowl then add the egg and blend well then add the vanilla.

½ cup sour cream 1 cup semisweet chocolate chips Add all ingredients to shopping list Directions Instructions Checklist Step 1 Preheat oven to 375 degrees F 190 degrees CLine cookie sheets with aluminum foil or baking parchment. Fold in the chocolate chips. 1 cup 120g coarsely chopped toasted walnuts. In a large bowl using an electric mixer cream butter sweetener eggs and vanilla. Add the chocolate mixture to the sour cream mixture and beat on low speed.

Drop by rounded tablespoonfuls 2 in. Cream together the shortening and the sugar. Gradually add sugar beating well. In large bowl beat sugar brown sugar and butter until light and fluffy. Add flour baking powder baking soda and salt.

Stir in chips and nuts. Line a baking sheet with parchment paper and set aside. Stir in the chocolate chips. Beat until well blended. To toast the nuts spread them in a single layer on a baking sheet and toast them in the oven for approximately 10 minutes turning them every few minutes or so to cook evenly.

Add eggs sour cream and vanilla beating well. Drop by teaspoonfuls of dough 2 inches apart on. Bake 10 minutes at 350 degrees. Mix into shortening beat at low speed until just blended. Add dry ingredients and mix well.

Add flour baking powder and soda. Beat in egg sour cream and vanilla. Add to creamed mixture blending well.

8 ounces sour cream. 1 cup vegetable oil. 2 cups granulated sugar. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. The only issue was with slicing. Drop by teaspoonfuls onto ungreased cookies sheets and bake for 8-10 minutes or until just brown around the edges.