Sourdough Chocolate Chip Cookies

Name: Sourdough Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: • 3/4 cup + 1 teaspoon (95 g) all-purpose flour; • 1 cup + 1 teaspoon (125 g) bread flour all-purpose can be substituted, see notes; • 1 teaspoon (5 g) fine sea salt; • 1/4 teaspoon baking soda; • 1/2 teaspoon baking powder; • 1 large (1) egg; • 1/2 cup (125 g) sourdough starter discard; • 1 teaspoon (5 g) vanilla extract; • 8 tablespoons (113 g) unsalted butter cold, cubed; • 1/2 cup (100 g) light brown sugar; • 1/2 cup (100 g) white granulated sugar; • 11/2 cups (340 g) chocolate chips semi-sweet or milk chocolate

11 steps

Prep:10minCook:15min

Store baked cookies at room temperature in an air-tight container for up to 7 days. Place a small slice of white bread inside the container to help keep cookies fresh. • Freeze unbaked dough for up to 3 months. • Bread flour can be replaced with equal parts all-purpose flour. Using 100% all-purpose flour will produce a less chewy cookie.

Updated at: Sun, 07 Jan 2024 14:08:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories372.3 kcal (19%)

Total Fat17 g (24%)

Carbs53.8 g (21%)

Sugars32.1 g (36%)

Protein5.1 g (10%)

Sodium213.8 mg (11%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

¾ cupall-purpose flour

1 cupbread flour

all-purpose, can be substituted

5gfine sea salt

¼ teaspoonbaking soda

½ teaspoonbaking powder

1egg

large

½ cupsourdough starter discard

5gvanilla extract

113gunsalted butter

cold, cubed

½ cuplight brown sugar

½ cupwhite granulated sugar

340gchocolate chips

semi-sweet, or milk chocolate

Instructions

Step 1

MIX DRY INGREDIENTS

Step 2

1. Use 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.

Step 3

MIX WET INGREDIENTS 1

Step 4

1. In a separate small bowl, use a whisk or a fork to beat the egg, vanilla extract and sourdough starter until smooth. Set aside.

Step 5

MIX WET INGREDIENTS 2

Step 6

1. Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment. Beat on low-speed until the mixture forms small crumbles, 45-60, seconds.

Step 7

Add the chocolate chips and mix on low-speed 30-45 seconds.

Step 8

Scrape down the sides of the bowl.

Step 9

2. Add the dry ingredients and mix on low-speed until the batter starts to become a crumbly mixture, 20-30 seconds. Pour 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. Use a spatula to stir the batter, ensuring all of the ingredients have been fully incorporated.

Step 10

3. Use a cookie scoop to portion the dough into 12 balls, (2 scoops per cookie) and place them on a parchment-lined baking tray. Cover the dough with a sheet of plastic wrap so they do not dry out. Chill the dough in the fridge for a minimum of 2 hours. (24 hours is best!)

Step 11

4. Bake 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. Remove and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.