Sourdough Chocolate Chip Cookies Recipe

145 mins
Serves 12
https://littlespoonfarm.com/sourdough-chocolate-chip-cookies-recipe/?utm_source=convertkit&utm_medium=email&utm_campaign=Landing+Page+or+Form+-+5786598

Directions

  1. 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.
  2. 2Use 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.
  3. 3Use 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.
  4. 4In a separate small bowl, use a whisk or a fork to beat the egg, vanilla extract and sourdough starter until smooth. Set aside.
  5. 5In a separate small bowl, use a whisk or a fork to beat the egg, vanilla extract and sourdough starter until smooth. Set aside.
  6. 6In a separate small bowl, use a whisk or a fork to beat the egg, vanilla extract and sourdough starter until smooth. Set aside.
  7. 7Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment.
  8. 8Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment.
  9. 9Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment.
  10. 10Beat on low-speed until the mixture forms small crumbles, 45-60 seconds.
  11. 11Beat on low-speed until the mixture forms small crumbles, 45-60 seconds.
  12. 12Beat on low-speed until the mixture forms small crumbles, 45-60 seconds.
  13. 13Add the chocolate chips and mix on low-speed 30-45 seconds.
  14. 14Add the chocolate chips and mix on low-speed 30-45 seconds.
  15. 15Add the chocolate chips and mix on low-speed 30-45 seconds.
  16. 16Scrape down the sides of the bowl.
  17. 17Scrape down the sides of the bowl.
  18. 18Scrape down the sides of the bowl.
  19. 19Add the dry ingredients and mix on low-speed until the batter starts to become a crumbly mixture, 20-30 seconds.
  20. 20Add the dry ingredients and mix on low-speed until the batter starts to become a crumbly mixture, 20-30 seconds.
  21. 21Add the dry ingredients and mix on low-speed until the batter starts to become a crumbly mixture, 20-30 seconds.
  22. 22Pour 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.
  23. 23Pour 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.
  24. 24Pour 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.
  25. 25Use a spatula to stir the batter, ensuring all of the ingredients have been fully incorporated.
  26. 26Use a spatula to stir the batter, ensuring all of the ingredients have been fully incorporated.
  27. 27Use a spatula to stir the batter, ensuring all of the ingredients have been fully incorporated.
  28. 28Use a cookie scoop to portion the dough into 12 balls (2 scoops per cookie) and place them on a parchment-lined baking tray.
  29. 29Use a cookie scoop to portion the dough into 12 balls (2 scoops per cookie) and place them on a parchment-lined baking tray.
  30. 30Use a cookie scoop to portion the dough into 12 balls (2 scoops per cookie) and place them on a parchment-lined baking tray.
  31. 31Cover the dough with a sheet of plastic wrap so they do not dry out.
  32. 32Cover the dough with a sheet of plastic wrap so they do not dry out.
  33. 33Cover the dough with a sheet of plastic wrap so they do not dry out.
  34. 34Chill the dough in the fridge for a minimum of 2 hours (24 hours is best!).
  35. 35Chill the dough in the fridge for a minimum of 2 hours (24 hours is best!).
  36. 36Chill the dough in the fridge for a minimum of 2 hours (24 hours is best!).
  37. 37Bake 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.
  38. 38Bake 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.
  39. 39Bake 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.
  40. 40Remove and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
  41. 41Remove and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
  42. 42Remove 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
  • 0.75 cup all-purpose flour
  • 0.75 cup all-purpose flour
  • 1 tsp all-purpose flour
  • 1 tsp all-purpose flour
  • 1 tsp all-purpose flour
  • 1 cup bread flour (all-purpose can be substituted, see notes)
  • 1 cup bread flour (all-purpose can be substituted, see notes)
  • 1 cup bread flour (all-purpose can be substituted, see notes)
  • 1 tsp bread flour (all-purpose can be substituted, see notes)
  • 1 tsp 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
  • 1 tsp fine sea salt
  • 1 tsp fine sea salt
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 1 large large egg
  • 1 large large egg
  • 1 large large egg
  • 0.5 cup sourdough starter discard
  • 0.5 cup sourdough starter discard
  • 0.5 cup sourdough starter discard
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 8 tablespoons unsalted butter, cold, cubed
  • 8 tablespoons unsalted butter, cold, cubed
  • 8 tablespoons unsalted butter, cold, cubed
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup white granulated sugar
  • 0.5 cup white granulated sugar
  • 0.5 cup white granulated sugar
  • 1.5 cups chocolate chips (semi-sweet or milk chocolate)
  • 1.5 cups chocolate chips (semi-sweet or milk chocolate)
  • 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.