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Sourdough Chocolate Chip Cookies

Ultra chewy & flavorful chocolate chip cookies made with sourdough starter (fed or unfed).
Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 2 days
Servings 18 cookies

Ingredients

  • 113g or ½ cup butter unsalted
  • 135g or ⅔ cup brown sugar
  • 67g or ⅓ cup fine granulated sugar
  • 2 large egg yolks
  • 80g sourdough discard/unfed starter fed starter works too
  • 2 teaspoons pure vanilla extract
  • ¾ teaspoon fine sea salt
  • 200g all purpose flour
  • ½ teaspoon baking soda
  • 200g semi-sweet chocolate chips or chopped chocolate use less if you don’t like a lot of chocolate

Instructions

  • **This dough needs a 24 hour rest in the fridge. Prepare it the day before baking.
  • Set the butter and sugar in a small pot over medium low heat. Allow the butter to melt fully, then stir the mixture well to combine. Let cook until it bubbles, then give it about 60 seconds without stirring, then take it off the heat and transfer to a large bowl to fully cool.
  • Add the salt, vanilla and egg yolks and whisk well to combine, about 30 seconds. Whisk vigorously, until the mix becomes shiny and cohesive.
  • Add the sourdough starter (fed or unfed) and whisk to combine.
  • Measure in the flour, and baking soda. Stir until it’s half combined.
  • Chop up the chocolate (if using chocolate bars) into a mix of fine and big pieces. Add the chocolate to the bowl then stir until there are no more unmixed flour bits.
  • Cover the bowl with plastic wrap and set in the fridge. Chill for 24-48 hours.
  • An hour or two before baking, take the dough out to soften.
  • Preheat the oven to 350 F. Grease then line two baking sheets with parchment paper.
  • Scoop the cookie dough onto the pans so you have 2 tablespoons of dough per cookie, avoid baking more than 5-6 cookies per pan. The cookies will spread so leave a 2 inch border around each mound of dough.
  • Bake the cookies for 12 minutes, and at the 12 minute mark, lift the pan a few inches off the rack in the oven and then drop it. This will deflate the middles.
  • Bake another 2-3 minutes, until the edges are golden brown. When you take the cookies out of the oven, drop them on the counter so they deflate again.
  • The day of baking the cookies will have crispy edges and soft/chewy middles. Store leftovers in an airtight container. The next day the cookies will be chewy all over, they’ll keep for about 3 days.

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