Sour-Cream Chocolate Cookies

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Preparation info

  • 4 dozen

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 ounces (2 squares) semisweet chocolate
  • cup butter
  • 1⅓ cups sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 cups sifted all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped pecans


  1. Preheat oven to moderate (375°F.).

  2. Melt the chocolate over hot water. Allow to cool.

  3. In a two-quart mixing bowl, cream the butter. Add the sugar gradually, mixing until creamy. Add the egg and vanilla and beat until fluffy.

  4. Stir in the cooled chocolate, then the sour cream. Sift together the flour, baking powder, baking soda and salt, and add. Blend well. Add the nuts.

  5. Drop teaspoons of the mixture onto greased cookie sheets. Bake for twelve to fifteen minutes.

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