STREAMING NOW: Eden Eats

White Drop Cookies (Sour Milk Chocolate Chip Cookies)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a recipe that has been in my family for years and years. These cookies are cake-like, light, fluffy and moist with zing from using sour milk. If you're looking for a classic chocolate chip cookie recipe, I must enunciate (due to two reviewers' comments) that these cookies ARE NOTHING LIKE A CLASSIC CHOCOLATE CHIP COOKIE. They are not expected to be crisp or chewy, and the flavor is much lighter. I think this is due to reduced fat content (using 1/2 cup shortening rather than the amount of butter in a classic chocolate chip cookie). I use mini chocolate chips, since regular chocolate chips tend to be too heavy for this cookie batter (but feel free to use your preference). Also, I use homogenized/pasteurized whole milk, but my grandmother always used real sour milk when we lived on the dairy farm. She didn't need to spoil the milk using vinegar. I think the type of milk makes all the diffference. These cookies are great, but they don't quite taste the same as when Grandma made them using more conventional/natural methods.”
READY IN:
30mins
YIELD:
24-36 cookies
UNITS:
US

Ingredients Nutrition

  • 2 cups sugar
  • 4 eggs
  • 12 cup shortening
  • 1 cup sour milk (Drop 1 tsp. white vinegar into measuring cup before adding milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 4 cups flour
  • 1 cup walnuts, chopped (optional)
  • 1 (8 ounce) package semisweet mini chocolate chips

Directions

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, cream together sugar, eggs and shortening.
  3. To make sour milk, add 1 teaspoons white vinegar to the measuring cup before adding milk. Allow vinegar and milk to sit for 3 minutes. Then add milk to mixing bowl along with baking soda, vanilla and salt.
  4. Stir in flour one cup at a time.
  5. Fold in nuts (optional) and chocolate chips.
  6. Drop dough by rounded teaspoonfuls onto a lightly greased baking sheet.
  7. Bake for 10-15 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
  8. Cool on a wire rack.
  9. Store in an air-tight container for up to 5 days.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: