Sourdough Double Chocolate Chip Cookies
Jump to VideoIndulge in the perfect treat: sourdough double chocolate chip cookies. Cocoa powder in the batter plus white and dark chocolate chips make sure that these really are DOUBLE chocolate.
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Ingredients
- 250 grams brown sugar
- 240 grams all-purpose flour
- 170 grams butter
- 120 grams sourdogh starter discard
- 1 egg
- 100 grams dark chocolate chips
- 100 grams white chocolate chips
- 7 grams cocoa powder unsweetened
- 7 grams vanilla extract
- 2 grams baking soda
Instructions
- Use a pot or pan and place the butter in it to cook over medium heat. Make sure to stir the butter the entire time until it begins to foam and sizzle around the edges and slowly turn brown, which should take around 5-8 minutes.
- Next, use a separate bowl and whisk together the sugar, vanilla extract, and cooled browned butter. After everything is well blended, stir in the sourdough discard and mix it again until it's well combined.
- After that, gradually combine the dry ingredients from step 1 with the wet ingredients from step 2.
- *Extra Step: Finally, add the chocolate chips. Cover the bowl with an airtight lid and refrigerate for 30 minutes, overnight, or for 12-24 hours, if you're not ready to bake it just yet.
- Use a whisk, hand mixer, or your hands to mix until everything is well combined, but be careful not to over-mix or you'll have tough and flat cookies.
- If you're ready to bake, preheat your oven to 350 degrees (approximately 180 degrees Celsius). While heating up the oven, roll roughly 2 tablespoons of the dough into large balls.
- Place the balls on a baking sheet coated with parchment paper.
- Bake the cookies for 10-12 minutes or until the edges are firm. When done, place on a cooling rack (or wire rack) to cool off for a bit and enjoy!
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Notes
- You can use a wooden spoon or spatula to scrape off the sides of the bowl.
- To prevent your cookies from sticking on the baking sheet, use a parchment-lined baking sheet or a baking mat (more eco-friendly!).
- Don’t overmix the dough when you add the dry ingredients and wet ingredients as this can lead to a tough texture from the excessive gluten development, dense and flattened cookies – which is the opposite of a chewier cookie.
- Want to spice it up a little? Use cookie cutters instead of the little balls of dough to make these!
- If you’re not a fan of super sweet cookies, use some sea salt or salted caramel.
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Nutrition
Serving: 1cookie | Calories: 250kcal | Carbohydrates: 46g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 74mg | Potassium: 140mg | Fiber: 1g | Sugar: 28g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg
