Preheat oven to 300. In a medium bowl combine the flour, baking powder, and salt. Mix with a wire whisk and set aside.

Combine the sugars in a large bowl using an electric mixer on medium speed. Add the butter and beat till the mixture is grainy. Add the egg, sour cream, and vanilla and beat on medium speed until light and fluffy. Scrape down the sides of the bowl. Add the flour mixture and blend on low speed till just combined. Do not overmix. Place the chocolate chips in the top of a double boiler over hot but not boiling water. Stir constantly till melted. Or, place chocolate in the microwave and cook on high, stirring every 20 seconds till melted.

Cool the chocolate for a few minutes. Pour over the cookie batter. With a wooden spoon or rubber spatula, lightly fold chocolate into dough. Continue stirring only till the chocolate is distributed through the dough, creating a swirled, marbled pattern. Do not mix chocolate completely into the dough.

Drop rounded tablespoons onto ungreased baking sheets about 2 inches apart. Bake for 23-25 minutes. Do not overbrown. Quickly transfer cookies to a flat surface with a spatula.

From Monica Willyard, Db-Tech Bbs, Stone Mountain, Ga, 404-296-0485 °