Sourdough Chocolate Chip Cookies
Equipment
Ingredients
Ingredients
unsalted butter (diced)
225 g
plain flour
380 g
baking powder
1 tsp
baking soda
1 tsp
flaked sea salt
1 tsp
sugar
220 g
light brown sugar
220 g
large egg yolks
3 piece
sourdough starter discard (100% hydration)
240 g
vanilla extract
1 tsp
dark chocolate, roughly chopped
500 g
Instructions
Brown the butter
Brown the butter in a saucepan over medium/high heat until the milk solids brown and water evaporates. Set aside to cool for 30 minutes.
Mix dry ingredients
While the butter is browning, whisk together flour, baking powder, baking soda, and salt in a large bowl.
Cream butter and sugars
Once the butter has cooled, whisk it with sugars in a large bowl using an electric mixer for a few minutes.
Add egg yolks
Add egg yolks and whisk for 2-3 minutes.
Add sourdough and vanilla
Measure in sourdough discard and vanilla, mixing until smooth.
Combine with flour mixture
Add the flour mixture and mix on low speed until a dough forms.
Add chocolate
Switch to a paddle attachment and mix in the chocolate.
Chill dough
Press cling film onto the dough and refrigerate for 4-24 hours before baking.
Portion dough
Cut the portion in half, scoop 35g dough balls.
Bake cookies
Bake 35g dough balls for 11 minutes at 175°C. Leave on baking sheet to cool for additional 10 minutes.
Original recipe
Storage
Freeze dough balls for up to 3 months. Baked cookies freeze well airtight.
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