White Drop Cookies (Sour Milk Chocolate Chip Cookies)
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 t…
Ingredients
Step-by-step instructions
- 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.
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