| 1 | Preheat oven to 300°F. |
| 2 | In medium bowl combine flour, baking powder and salt with wire whisk. |
| 3 | Set aside. |
| 4 | Combine sugars in a large bowl using and electric mixer set at medium speed. |
| 5 | Add butter and beat until batter is grainy. |
| 6 | Add egg, sour cream and vanilla, and beat at medium speed until light and flufffy. |
| 7 | Scrape bowl. |
| 8 | Add the flour mixture, and blend at low speed until just combined. |
| 9 | Place chocolate chips in double boiler over hot but not boiling water. |
| 10 | Stir constantly until melted. |
| 11 | Or, place chips in a microwave proof bowl and zap on high, stirring every 20 seconds until melted. |
| 12 | Cool chocolate for a few minutes and pour over cookie batter. |
| 13 | Using a wooden spoon or rubber spatula, lightly fold melted chocolate int the dough. |
| 14 | Do not mix chocolate completely into dough. |
| 15 | Drop by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets. |
| 16 | Bake 23-25 minutes. |
| 17 | Do not brown. |
| 18 | Quickly transfer cookies to a cool surface. |
