2026 Hope Air Donation

If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Welcome back to the kitchen and another vintage-inspired baking experiment! While digging through mid-1800s cookbooks for The Old Cookbook Show, I kept noticing something unusual in historic cookie recipes — sour milk, buttermilk, or sour cream being added to the dough. It’s a technique you don’t often see in modern cookies, especially in something as classic as chocolate chip cookies. So today, we’re putting this 19th-century baking trick to the test by making Sour Cream Chocolate Chip Cookies to see what happens when acidity is added to a traditional cookie recipe. Does it make them softer? Puffier? More cakey? Or does it completely change the flavour and texture? By adding sour cream (or yogurt / buttermilk as alternatives), the acid reacts with baking soda to create a totally different cookie texture — one that’s thick, soft, tender, and slightly tangy compared to thin and crispy chocolate chip cookies. If you love: ✔ Soft chocolate chip cookies ✔ Thick bakery-style cookies ✔ Vintage baking techniques ✔ Old cookbook recipes ✔ Buttermilk baking ✔ Unique cookie texture experiments …this is a cookie recipe you NEED to try. We also talk about how ingredient swaps like sour cream vs yogurt vs buttermilk will affect spread, texture, and flavour — and why the milk + vinegar substitute just doesn’t give the same results. Bake these at 350°F for 12–15 minutes and keep an eye on them — depending on your dairy choice, they may puff up beautifully or spread a little flatter. This isn’t your typical thin, crispy chocolate chip cookie… It’s something completely different. Sour Cream Chocolate Chip Cookies Recipe Ingredients 250 mL (1 cup) butter 250 mL (1 cup) packed dark brown sugar 125 ml (½ cup) sugar 1 egg 125 mL (½ cup) sour cream 5 mL (1 tsp) vanilla 625 mL (2 ½ cups) all-purpose flour 5 mL (1 tsp) baking soda 5 mL (1 tsp) coarse salt 375 mL (1½ cups) chocolate chips Method: Preheat the oven to 180ºC (350°F). Cream together the butter and both sugars. Beat in the egg, sour cream, and vanilla. Whisk together the flour, baking soda, and salt. Stir the dry into the creamed butter mixture, then stir in the chocolate chips. Scoop out onto a baking sheet, and bake 12-15 minutes, or until done. More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar