Description
Delightful sourdough chocolate chip cookies that blend tangy sourdough with sweet chocolate for a comforting treat.
Ingredients
- 226 grams (1 cup) unsalted butter, browned
- 200 grams (1 cup) white sugar
- 220 grams (1 cup) brown sugar
- 200 grams (3/4 cup) sourdough discard
- 2 egg yolks (40g)
- 8 grams (2 teaspoons) vanilla extract
- 355 grams (2 1/2 cups) all-purpose flour
- 6 grams (1 teaspoon) baking soda
- 4 grams (1 teaspoon) baking powder
- 4 grams (3/4 teaspoon) salt
- 350 grams (1 1/2 cups) chocolate chips
Instructions
- Melt the butter in a medium-sized frying pan over medium heat, stirring until you see small amber specks (about 2-3 minutes). Cool to room temperature for 30 minutes.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the cooled butter with white and brown sugars, egg yolks, vanilla, and sourdough discard until combined.
- Gradually add the dry ingredients and mix until you have a cohesive dough.
- Fold in the chocolate chips until evenly distributed.
- Scoop about 70g of dough per cookie, roll into balls, and chill in the fridge for at least 2 hours.
- Preheat the oven to 375°F (190°C) and place cookie balls on a lined baking sheet.
- Bake for 11-13 minutes until the edges are golden brown.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool.
Notes
Don’t skip the chilling step to maintain cookie shape and achieve a chewy texture. Experiment with different mix-ins for variety.