| 1 | Preheat oven to 300. |
| 2 | In a medium bowl combine the flour, baking powder, and salt. |
| 3 | Mix with a wire whisk and set aside. |
| 4 | Combine the sugars in a large bowl using an electric mixer on medium speed. |
| 5 | Add the butter and beat till the mixture is grainy. |
| 6 | Add the egg, sour cream, and vanilla and beat on medium speed until light and fluffy. |
| 7 | Scrape down the sides of the bowl. |
| 8 | Add the flour mixture and blend on low speed till just combined. |
| 9 | Do not overmix. |
| 10 | Place the chocolate chips in the top of a double boiler over hot but not boiling water. |
| 11 | Stir constantly till melted. |
| 12 | Or, place chocolate in the microwave and cook on high, stirring every 20 seconds till melted. |
| 13 | Cool the chocolate for a few minutes. |
| 14 | Pour over the cookie batter. |
| 15 | With a wooden spoon or rubber spatula, lightly fold chocolate into dough. |
| 16 | Continue stirring only till the chocolate is distributed through the dough, creating a swirled, marbled pattern. |
| 17 | Do not mix chocolate completely into the dough. |
| 18 | Drop rounded tablespoons onto ungreased baking sheets about 2 inches apart. |
| 19 | Bake for 23-25 minutes. |
| 20 | Do not overbrown. |
| 21 | Quickly transfer cookies to a flat surface with a spatula. |
| 22 | from monica willyard, db-tech bbs, stone mountain, ga, 404-296-0485 ?/td> |
