Smokey's Low-Carb Sour Cream Chocolate Chip Cookies

We have been feeling like Cookie Monster, craving chocolate chip cookies, for the past couple of weeks (Nom nom nom nom).   😅😅😅

We've heard of adding sour cream to cake recipes.  However, we haven't heard of adding sour cream to cookie dough.  So, we thought we would try our luck at creating Low-Carb Sour Cream Cookies, but with added Sugar-Free Chocolate Chips.

We were pleasantly delighted with our moist and flavorful cookies.  They just melted in our mouths.

Preparation time was  5-10 minutes, while baking time was another 20 minutes 

Our ingredients for our cookies are as follows:

• 2 Eggs
• 1 Bag of Sugar-Free Chocolate Chips
• 1 Stick of Margarine
• 1 Cup Sweetener
• 1 tsp. Vanilla
• 1 tsp. Baking Powder
• 1 tsp. Xantham Gum
• 3/4th Cup Carbquik
• 3/4th Cup Sour Cream

We'll  begin by melting our Margarine in our microwave for 1 minute.

We'll then, pour our melted Margarine into our mixing bowl.

Next, we'll add our sweetener, eggs, and vanilla and will mix with our electric mixer for about 1 minute or until all has been well blended.

We'll then, add our Baking Powder, Xantham Gum, Carbquik, and will again mix with our mixer for 1 more minute, or until well blended.

Next, we'll add our sour cream.

Once again, we'll blend with our mixer, until the sour cream has been fully mixed together.

Finally, we'll add our last and most important ingredient - our Sugar-Free Chocolate Chips!

This time, we'll just stir our chips into our mixture, until they are completely mixed together.

We'll then preheat our oven to 350°F and will spray our Aluminum Foil lined baking pans with cooking spray.

Next, we'll use our small ice cream scoop and to scoop our batter onto our cookie sheet, placing our cooking dough mounds about 1 inch apart from the next.

We'll then, place our cookie dough in our oven and will bake for 15 minutes or until their bottoms have slightly browned.

We'll use our slotted spatula to gently pick up our cookies, to see if their bottoms have browned sufficiently.  If they have not, we'll return our cookies to our pan and will continue baking in 5 minute intervals.

In our case, our cookies were browning too fast at 350°F.

We therefore, lowered our oven temperature to 325°F and continued baking for another 5 minutes.

Voila!

Those 5 minutes on a lower temperature were the key.

Our cookies have sufficiently browned and are ready to be devoured.  NOM NOM NOM NOM!  

We enjoy our cookies when they are soft and chewy, opposed to those that are crispy. With that being said, our cookies don't always look like they are done. 

But, when we check their bottoms, they have, in fact, slightly browned.

Each bite is absolutely deeeeeelicious!  Our cookies are moist, chunky with our chocolate morsels, and are full of flavor, with just a hint of vanilla. 

We had to stop ourselves from eating more than a couple of cookies, in one setting. 😆😆😅

They are THAT delicious!  

We hope you'll enjoy our yummy cookies!

From our kitchen to yours ~

Enjoy!