Sourdough Chocolate Chip Cookies
2 hrs 30 min (plus chilling)Makes 12 cookies
Chewy chocolate chip cookies made with sourdough starter discard, cold butter, and a mix of flours for complex flavor.
| prepPreheat oven to 375°F / 190°C | |||||||
| prepLine baking tray with parchment paper | |||||||
| 3/4 cup + 180 g all-purpose flour | Whisk flour, salt, baking soda & powder | Mix in dry ingredients until crumbly, 20–30 sec | Pour in wet mix, beat until dough comes together | Scoop into 12 balls, chill 2 hrs minimum | Bake 375°F / 190°C, 15–17 min until golden | Rest 5 min on sheet, transfer to cooling rack | |
| 1 cup + 260 g bread flour | |||||||
| 1 teaspoon fine sea salt | |||||||
| 1/4 teaspoon baking soda | |||||||
| 1/2 teaspoon baking powder | |||||||
| 1 large egg | Whisk egg, starter & vanilla until smooth | ||||||
| 120 ml sourdough starter discard | |||||||
| 1 teaspoon vanilla extract | |||||||
| 115 g unsalted butter, cold, cubed | Beat butter & sugars until crumbly, 45–60 sec | Mix in chocolate chips, 30–45 sec | |||||
| 100 g light brown sugar | |||||||
| 100 g white granulated sugar | |||||||
| 260 g chocolate chips (semi-sweet or milk chocolate) | |||||||
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