Second Date Chocolate Chip Cookies


20 minutes prep15 minutes cook
16–32 cookies


  • Baking sheet
  • Parchment paper
  • 2 mixing bowls
  • Whisk
  • Spatula
  • Cookie scoop or ice cream scoop


  • 1 cup softened unsalted butter
  • 3/4 cup brown sugar1, packed
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1/2 tsp vanilla - measure this with your heart
  • 1 egg
  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup each dark and milk chocolate chips πŸ”‘


  1. Preheat oven to 375Β°F.
  2. While the oven is preheating in a large bowl whisk together the butter, sugars, sour cream, vanilla, and egg until well combined.
  3. In a separate bowl combine the flour, salt, and baking powder. Slowly incorporate into the butter mixture with spatula.
  4. Add in the prized chocolate chips. This may take some elbow grease - so smash those bitches in there.
  5. Line a baking sheet with parchment paper and spray with non-stick spray. Scoop and plop the dough balls onto the sheet ~2" apart or plop in rows, and freeze2.

    You can either scoop with an ice cream scoop, which will give you big fluffy cookies, or use a cookie scoop, which will give you small-ish but still fluffy cookies.Β 
  6. Bake at 375Β°F for 10–12 minutes if using a cookie scoop or 15–18 minutes if using an ice cream scoop.
  7. Serve with love, milk, smiles, or a nice cup o' joe with baileys.


  1. Use dark brown sugar for a more toffee-noted flavor.

  2. Freeze up to 3 months - if they can last that long without getting eaten.

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