Sourdough Chocolate Chip Cookies Recipe
Directions
- 1Use a whisk or a fork to mix the bread flour, all-purpose flour, baking soda, baking powder and salt in a small bowl. Set aside.
- 2In a separate small bowl, use a whisk or a fork to beat the egg, vanilla extract and sourdough starter until smooth. Set aside.
- 3Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment.
- 4Beat on low-speed until the mixture forms small crumbles, 45-60 seconds.
- 5Add the chocolate chips and mix on low-speed 30-45 seconds.
- 6Scrape down the sides of the bowl.
- 7Add the dry ingredients and mix on low-speed until the batter starts to become a crumbly mixture, 20-30 seconds.
- 8Pour in the egg mixture and mix on low-speed until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds.
- 9Use a spatula to stir the batter, ensuring all of the ingredients have been fully incorporated.
- 10Use a cookie scoop to portion the dough into 12 balls (2 scoops per cookie) and place them on a parchment-lined baking tray.
- 11Cover the dough with a sheet of plastic wrap so they do not dry out.
- 12Chill the dough in the fridge for a minimum of 2 hours (24 hours is best!).
- 13Bake in a preheated, 375°F (190°C) oven for 15-17 minutes, or until the edges are golden brown and the center still appears slightly under-baked.
- 14Remove and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
Ingredients
- 0.75 cup all-purpose flour
- 1 tsp all-purpose flour
- 1 cup bread flour (all-purpose can be substituted, see notes)
- 1 tsp bread flour (all-purpose can be substituted, see notes)
- 1 tsp fine sea salt
- 0.25 tsp baking soda
- 0.5 tsp baking powder
- 1 large large egg
- 0.5 cup sourdough starter discard
- 1 tsp vanilla extract
- 8 tablespoons unsalted butter, cold, cubed
- 0.5 cup light brown sugar
- 0.5 cup white granulated sugar
- 1.5 cups chocolate chips (semi-sweet or milk chocolate)
Equipment
whiskforksmall bowlstand mixer with paddle attachmentspatulacookie scoopparchment-lined baking trayplastic wrapcooling rack
Tips
- Do not over-mix the batter to achieve a soft and chewy cookie. Mix until "just incorporated" after each ingredient addition to avoid adding air, which creates a cake-like cookie.
- Bread flour produces a chewier cookie due to its higher gluten content; all-purpose flour can be substituted but will result in a less chewy cookie.
- Enhance flavor with a pinch of flaked sea salt on top of dough balls before baking.
- Store baked cookies at room temperature in an airtight container for up to 7 days, placing a small piece of white bread in the container to keep them extra fresh and chewy.
- Freeze leftover baked cookies individually wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months.
- Unbaked cookie dough can be stored in the fridge, tightly covered, for up to 7 days.
- To freeze unbaked cookie dough, portion onto a parchment-lined baking sheet, freeze, then transfer to a freezer-safe container for up to 3 months. Bake frozen dough at 375°F (190°C) for 17-20 minutes, or thaw overnight in the fridge and bake as directed.
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