2 c all-purpose flour
1/2 tsp baking powder
1/4 tsp. salt (use 1/2 tsp if you use UNsalted butter)
1/2 c (packed) light brown sugar
1/2 c granulated sugar
1 stick (1/2 c) salted butter, softened
1 large egg
4 oz (about 1/2 cup) sour cream
1 tsp. vanilla extract
6 oz (about 1 c) semisweet chocolate chips
Preheat oven to 300 degrees F
In a medium bowl, combine flour, baking powder and salt with a 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 hot, but not boiling water. Stir constantly until melted. Or place chips in a microwave safe bowl and microwave on high, stirring every 20 seconds until melted.sing a wooden spoon or rubber spatula, lightly fold melted chocolate chips into dough.
Drop by rounded Tablespoon, 2 inches apart, onto ungreased cookie sheet. Bake for 20 to 22 minutes. Do not brown. Quickly transer cookies to cool surface.
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