Sourdough Chocolate Chip Cookies (these are actually the best)
Course:
Dessert
Ingredients
- 112 grams Butter (cold or room temp, diced)
- 190 grams Plain Flour
- 1⁄2 teaspoons Baking Powder
- 1⁄2 teaspoons Baking Soda
- 1⁄2 teaspoons Salt
- 110 grams Sugar
- 2 Egg Yolk (1 egg yolk if 100% hydration discard; otherwise 2; use 3 when doubling)
- 120 grams Sourdough Starter
- 1⁄2 teaspoons Vanilla Extract
- 250 grams Chocolate Chips
Steps
- Brown the butter.
- Once browned and significantly reduced, remove from the heat for 30 minutes to cool. It's expected to have 92g butter at this point.
- Meanwhile, place the flour, baking powder, baking soda and salt into a medium bowl and whisk together to combine.
- Place the butter and sugars into a large bowl and using an electric mixer, whisk for a couple minutes to combine and to break up any lumps.
- Add the egg yolks and whisk for 2-3 minutes on medium/high. Don’t worry if this looks separated or greasy at the moment.
- Add in the sourdough starter and vanilla and mix in for a few minutes or until the mixture becomes smooth and fully combined. It should look like thick cake batter.
- Add in the flour mixture and mix in on low speed, just until everything comes together as a dough.
- Fold in the chocolate.
- Roll the cookies into balls roughly 70g in size and refrigerate for at least 4 hours and up to 24.
Bake:
- Preheat the oven to 180C conventional.
- Place 6 cookies per baking tray, sprinkle with a bit of flaky salt, and bake for 17 minutes or until the cookies are lightly browned around the outside.
- Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
Source: https://www.theboywhobakes.co.uk/recipes/2020/5/7/sourdough-chocolate-chip-cookie