American chocolate chip cookies

1. Combine flour, baking soda, and salt in a small bowl, sift this mixture three times.
2. Place butter in a large bowl, melt in microwave  until butter is liquid. Set aside.
3. Beat eggs in a small bowl, then add vanilla essence  blending well. Add sour cream and beat until smooth and velvety. Set aside.
4. Add sugar and brown sugar to the liquified butter, blend and return to microwave, (very low setting a few seconds at a time, stir and repeat) until mixture liquefies. Remove from microwave and stir occasionally while mixture cools, until a it solidifies into a smooth paste form. To speed cooling, rest bowl in shallow cold water in sink basin.
5. When butter/sugar mixture is cool add egg mixture, beating well until mixture is well blended. *Never add egg mixture to warm butter/sugar or the egg will 'cook', ruining the batter.
6. Gradually add sifted flour mixture, about 1/2 cup at a time, slowly, beating well after each addition . Batter will thicken considerably as more flour is added.
7. Fold in chocolate chips (and cashews or other nuts, is desired).
8. Bar cookies (slices): Preheat oven to 190 C. (metal pan) or 175C (Pyrex or glass pan).  Spread cookie dough evenly into pan. Bake for 20-25 minutes until top is golden brown. Remove from oven and cool in pan on wire rack. Cut into squares or slices when completely cool, if you can wait that long...
9. **Drop cookies: Cover bowl and chill until dough is cool and firm. * Kids favourite method. Makes lots. Drop by rounded teaspoon onto baking paper-lined baking tray/sheet(s). Bake in preheated 190 C oven until edges just start to brown. Remove from oven and let sit 2-3 minutes before transferring them on to a cooling rack. If using the same baking tray/sheet, remove baking paper and rince the tray/sheet under cold tap, then reuse baking paper. Don't put cookie dough on a hot or warm baking tray.

Store bikkies in airtight containers or in ziplocks. They freeze well, too.