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Julie's Sour Cream Chocolate Chip Cookies

When making dinner tonight I found an unopened sour cream in my fridge. It is outdated. The date is 11/18/08. When I looked at it, it had separated some. Do you think it would be ok to use for this recipe?

Julie's Sour Cream Chocolate Chip Cookies

1 1/2 cups granulated sugar
2 large eggs
1/2 cup vegetable shortening
1 (8-ounce) container sour cream
1 1/2 teaspoons pure vanilla extract
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (18-ounce) package semisweet chocolate chips Beat sugar, eggs and shortening in a large bowl until light and fluffy. Beat in sour cream and vanilla until smooth. Sift together flour, baking soda, baking powder and salt in a small bowl. Gradually add to creamed mixture. Stir in chocolate chips. Refrigerate for 1 hour.
Preheat oven to 400°F.
Drop dough by tablespoonfuls 2 inches apart onto baking sheets.
Bake for 8 to 10 minutes or until golden brown around the edges. Let stand for 2 minutes before removing to a wire rack to cool.
Makes 36 cookies.


  1. I have used separated sour cream in many recipes. Just stir it up good. You should be just fine!

  2. I don't pay attention to the dates. I go more with how it looks, tastes and smells. Go for the cookies!