White Drop Cookies (Sour Milk Chocolate Chip Cookies) |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is a recipe that has been in my family for years and years. These cookies are cake-like, light, fluffy and moist with zing from using sour milk. If you're looking for a classic chocolate chip cookie recipe, I must enunciate (due to two reviewers' comments) that these cookies ARE NOTHING LIKE A CLASSIC CHOCOLATE CHIP COOKIE. They are not expected to be crisp or chewy, and the flavor is much lighter. I think this is due to reduced fat content (using 1/2 cup shortening rather than the amount of butter in a classic chocolate chip cookie). I use mini chocolate chips, since regular chocolate chips tend to be too heavy for this cookie batter (but feel free to use your preference). Also, I use homogenized/pasteurized whole milk, but my grandmother always used real sour milk when we lived on the dairy farm. She didn't need to spoil the milk using vinegar. I think the type of milk makes all the diffference. These cookies are great, but they don't quite taste the same as when Grandma made them using more conventional/natural methods. Ingredients:
2 cups sugar |
4 eggs |
1/2 cup shortening |
1 cup sour milk (drop 1 tsp. white vinegar into measuring cup before adding milk) |
1 teaspoon baking soda |
1 teaspoon vanilla |
1 teaspoon salt |
4 cups flour |
1 cup walnuts, chopped (optional) |
1 (8 ounce) package semisweet mini chocolate chips |
Directions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together sugar, eggs and shortening.
3. To make sour milk, add 1 teaspoons white vinegar to the measuring cup before adding milk. Allow vinegar and milk to sit for 3 minutes. Then add milk to mixing bowl along with baking soda, vanilla and salt.
4. Stir in flour one cup at a time.
5. Fold in nuts (optional) and chocolate chips.
6. Drop dough by rounded teaspoonfuls onto a lightly greased baking sheet.
7. Bake for 10-15 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
8. Cool on a wire rack.
9. Store in an air-tight container for up to 5 days.
|
|