Sourdough Chocolate Chip Cookies
Sourdough chocolate chip cookies are soft and chewy with crisp edges. They are loaded with coarsely chopped milk chocolate, nutty browned butter, and sourdough discard. You'll love these!This recipe is adapted from Edd Kimber at A Boy Who Bakes.
Ingredients
- 1 cup unsalted butter
- 2 ¾ cups unbleached all purpose flour using the scoop and level method see notes
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 ½ cups brown sugar
- ½ cup granulated sugar
- 3 egg yolks
- scant 1 cup sourdough discard
- 1 teaspoon vanilla extract
- 3 Hershey's Milk Chocolate bars roughly chopped, or 1 1/2 cup milk chocolate chips divided
Instructions
- Add 1 cup unsalted butter to a small skillet and brown over medium-low heat.
- Pour the butter from the skillet into a heat-safe container and set it aside to cool.
- Once the butter is cooled, add it and 1 ½ cups brown sugar and ½ cup granulated sugar to the bowl of your stand mixer and beat the butter and sugars together with the paddle attachment until completely smooth.
- Add the 3 egg yolks to the butter/sugar mixture and beat on medium-high speed for 2-3 minutes, scraping the sides as required.
- Add the scant 1 cup sourdough discard and 1 teaspoon vanilla extract to the mixing bowl and beat on medium-low for a minute or two or until the mixture is completely combined.
- Meanwhile, whisk 2 ¾ cups unbleached all purpose flour using the scoop and level method, 1 teaspoon baking soda, 1 teaspoon baking powder, and s1 teaspoon kosher salt in a medium-sized bowl. Then add to the bowl of your mixer. Stir in the flour at the lowest speed, until just combined.
- Pour in 2/3 of the roughly chopped chocolate bars or 1 cup of milk chocolate chips and mix for a few seconds until evenly distributed.
- Using plastic wrap, cover the dough by pressing the wrap firmly into the surface of the dough.
- Rest the covered dough in the fridge for 6-24 hours.
- When ready to bake, preheat the oven to 350f. Line a cookie sheet with parchment paper.
- Scoop the cookie dough onto the prepared baking sheets, press a couple of reserved chocolate chunks or chips into the top of each dough ball.
- Bake the cookies on the top rack in your oven, at 350f for 8-10 minutes, or until the cookies are cooked through and beginning to brown around the edges.
- Remove cookies from the oven, sprinkle with flaked salt and allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire mesh cooling rack. If the cookies are "puffy" when they come out of the oven, give the cookie sheet a firm tap on the counter.
Notes
Batch:
This recipe makes about 48 (4 dozen) cookies when using a #40 cookie scoop. If you're rolling balls by hand, aim for about 30g cookie balls.Storage:
Once baked, your sourdough chocolate chip cookies can be kept in a cookie jar with a tight-fitting lid for up to 5 days. To freeze, the dough all into cookie dough balls and place them on a parchment-lined cookie sheet. Freeze the dough balls 2-3 hours, or until frozen completely, then transfer to a freezer ziplock bag. Frozen cookie balls will keep for 2-3 months in the freezer. To bake frozen cookie balls; place them on a parchment-lined baking sheet to thaw while the oven is preheating, then bake according to the recipe, adding 2-3 minutes to ensure they are fully cooked!variations + substitutions:
- swap out the milk chocolate bars for dark chocolate bars.
- use chocolate chips instead of chopped chocolate chunks.
- add some spice: a teaspoon of cinnamon extract or cinnamon makes a slightly spiced and totally irresistible cookie!
