Chocolate Chip Tub Cookies
Yield
4 dozenPrep
15 minCook
10 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
softened |
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
large |
|
| ¼ | cup |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| 1 ½ | cups |
semi-sweet chocolate
semi-sweet morsels, null, null |
*
|
| 1 | cup |
pecans
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
softened |
|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
large |
|
| 59 | ml |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 355 | ml |
semi-sweet chocolate
semi-sweet morsels, null, null |
*
|
| 237 | ml |
pecans
coarsely chopped |
|
Directions
Beat butter at medium speed with an electric mixer.
Gradually add sugars, beating until blended.
Add egg, sour cream, and vanilla, mixing well.
Combine flour, soda, and salt; add to butter mixture, mixing well.
Stir in chocolate morsels and pecans.
Divide dough into 2 air-tight tubs: Store dough for Chocolate Chip Tub Cookies in refrigerator up to 4 weeks.
When ready to bake, drop by tablespoonfuls onto lightly greased cookie sheets.
Bake at 375℉ (190℃) for 10 to 12 minutes.
Note: Decorate 1-quart sherbet containers with stickers or sponge paint to use as gift tubs for cookie dough.
