Emotional Support Chocolate Chip Cookies

Sometimes, you just need a cookie.

Ready In 30

Meal Type Baked Goods, Snack

Good For Anytime

Servings 2

First, combine the dry ingredients. Add the flour, baking soda, baking powder, and salt to a medium bowl (not the bowl of your stand mixer) and whisk until the ingredients are evenly distributed.

In the bowl of a stand mixer (or in a large bowl, using a handheld beater), cream the butter and sugars until fluffy and light in color. This will take 3-5 minutes; do not rush it.
With the mixer running, add the sour cream, beating until combined. Next, add the eggs, one at a time, adding the second egg once the first has been fully incorporated. Finally, add the vanilla. Now turn off the mixer.

Add the dry ingredients all at once and begin to beat at a low speed (otherwise, flour will fly everywhere). As the ingredients begin to combine, you can increase the speed until the dry ingredients have been fully incorporated.
Return the mixer to a low speed and add the chocolate, mixing just until combined.

At this point, you should ideally let the dough chill for 24 hours before using, although nothing bad will happen if you need cookies NOW and decide to bake them immediately.

This dough freezes very well. I like to store it in the freezer and bake directly from frozen whenever the immediate and unanticipated desire for freshly-baked cookies strikes.
Sometimes, I don’t even bother to make individual cookies, I just make one giant supercookie in a cast-iron pan.

Either way, once your dough has chilled, preheat your oven to 350°F (175°C) or, ideally, 340°F convection (170°C).
Transfer balls of dough to a parchment- or foil-lined sheet pan and bake for 10-15 minutes or more, or until fully baked and golden browned on the edges.
I find that room temperature dough will bake in 10-11 minutes; refrigerated dough in 14-15; and frozen in closer to 20 minutes.
However, all this depends on the size of your dough balls and to some degree, to your oven; start with 10 minutes and check at 2 minute intervals until your cookies are properly baked.