Apparently, I Need a Kitchen Timer!

I'm on a roll...four posts in a row! Let's see how long I can keep it going. :-) So far, my new rotation has been good. I'm in the child development clinic, which deals with children with learning disorders, ADHD, autism, etc. I'll have to come up with a "healthy" treat to take up there...I have the feeling the ladies up there would prefer that. In other school/work news, I have my first interview in a week. It's here but will still be pretty exciting.

Now, to the food. This is a recipe that I got from Maggie. She is wife of one of our chief residents and she is SUPER cool! I always love checking out her blog to see what kind to "trouble" little C has gotten into or what new recipe I can try out. This time, I found some cookies. Who am I not to try some cookies?! So, Saturday night, I made these to take to a viewing of Sweeny Todd (which is gross but SO fake looking!). First, let me apologize to Maggie...1 - I don't have a kitchen timer that works, which is apparent by the different coloring of the cookies. The lighter color is the perferred end result! 2 - I usually take better pictures but was in a hurry. Now that that is out of the way, let me tell you...these cookies were pretty good. They are not an overly sweet cookie but this only allows you to taste the chocolate goodness even more. The texture is more cakey than crispy but the edges do have a bit of crisp. A yummy combo! So, go try these cookies and enjoy the sour cream in them, I think this (besides the CHOCOLATE!) was Maggie's favorite part. BTW, Maggie, now you're famous! ;-)

Maggie's Cookies (from Martha Stewart and with SLIGHT changes from me)
Makes about 2 dozen

1 1/4 cups all-purpose flour
1/2 tsp coarse salt
1/4 tsp baking soda
7 TBSP unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
3 TBSP sour cream
1 - 1.5 cup semisweet chocolate chips
optional, nuts if desired

Preheat oven to 350. Combine flour, salt and baking soda. Beat butter and sugars with mixer on med-high speed until pale and fluffy, 3 to 5 minutes (this is SUCH a good suggestion...it seems to be the right amount of time, for cookies in general). Beat in egg and vanilla. Reduce speed to low. Add flour mixture. Dump in sour cream and beat until just combined. Fold in chocolate chips. (Maggie uses a bag of dark chocolate chunks. Put the bowl in the fridge or freezer for 10 minutes or so. Place a tablespoon scoop or so, spacing about 2 inches apart. Bake until cookies are golden brown, about 15 minutes. But don't overbake like I did...too brown and definitely more crunchy!