- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
- 3 cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup sour cream
- ¾ cup mini semi-sweet chocolate chips
Directions:
1) Beat butter and sugar in a large bowl until light and fluffy
2) Add egg and vanilla and beat to combine
3) Whisk together flour and baking soda. Add to butter/sugar mixture alternately with sour cream, beginning and ending with flour until just combined
4) Stir in chocolate chips
5) Divide dough in half. Firmly press and shape each half into a log 2 inches in diameters. Wrap logs in parchment or wax paper. Chill at least 4 hours or overnight
6) Preheat the oven to 175-180°C ( = 375°F)
7) Line the baking sheets with parchment paper or non-stick liners
8) Unwrap roll and cut into ¼-inch thick slices. Place the slices on the baking sheets 1 inch apart
9) Bake for 9-11 minutes, until egdes have slightly browned. Repeat these steps with remaining dough
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