Sourdough Chocolate Chip Cookies
Let’s dive right into this recipe, shall we? These are hands down the best chocolate chip cookies I have ever baked, and I’m not exaggerating. By using sourdough discard, the cookie gets a complex flavor by balancing the sweetness of the dough with the tangy acidity of sourdough discard made with locally milled rye flour. Ryman rye flour from Barton Springs Mill in Dripping Springs, Texas, adds an earthy savory flavor that pairs beautifully with the rich taste of semisweet chocolate chips and browned butter.
I have baked these sourdough chocolate chip cookies numerous times this year, and they have become a new staple for sharing with family and friends, especially during the holiday season. But the best part is that these cookies age exceptionally well. The sourdough discard added to the cookie dough acts as a dough conditioner if you will. It helps retain moisture in the dough while also adding a fermentable base that helps to break down the gluten in the flour making a more tender cookie. This helps keep them chewy with crisp edges for days, as they remain just as delicious up to a week after baking. A sturdy flavorful cookie that will shine alone or be added to a holiday gift box. Perfection.
These cookies are delicious but require some preparation time. You need to start by feeding the sourdough starter the night before. After that, you need to let the dough rest before scooping the cookie dough. Lastly, you need to refrigerate the dough before baking. All these steps are necessary to achieve a great flavor, texture, and longevity of the cookies.
These chocolate chip cookies are not like quick recipes or no-chill recipes. They require their own category. I call them “slow cookies” as a tribute to the Slow Food movement, which promotes the idea of taking time to prepare locally sourced foods that are good for you and the local food communities. Although this recipe is not 100% local, I try to use it as an opportunity to cultivate a healthier food approach in my home.
To ensure that you get perfect cookies every time, this recipe is measured in grams. It can be hard to accurately measure the volume of the sourdough discard, depending on the state of the sourdough starter. Therefore, measuring by weight ensures accurate results.
Here are some tips to help you make the best cookies:
– Use a scale to measure ingredients.
– Chop chocolate ahead of time.
– Feed sourdough starter the night before (10-12 hours) with 100g water, 25g starter, 50g Rye flour, and 50g all-purpose flour.
– Allow dough to refrigerate for 30 minutes after making cookie dough.
– You can add more than 200g of chopped chocolate if you like.
– The dough can be frozen and baked from frozen. Add 2-3 minutes to bake time.
I hope you enjoy this recipe!
Sourdough Chocolate Chip Cookies
Ingredients
- 227 g Salted butter I used Kerrygold
- 360 g All-purpose flour
- 220 g Granulated Sugar
- 220 g Brown Sugar
- 220 g Sourdough Discard I feed my starter 100g water, 25g starter, 50g rye and ap flour the night before.
- 1 tsp Baking Soda
- 3 Egg yolks
- 2 tsp Vanilla extract
- 200 g Semi sweet chocolate bars I used Guittard chocolate
- Sea salt for sprinkling optional
Instructions
- Brown butter in pan over medium heat. Pour into mixing bowl to cool.
- Add both types of sugars to room temperature brown butter and mix well.
- Add sourdough discard, egg yolks, vanilla, and baking soda. Combine thoroughly, it will look like cake batter.
- Sift in flour on top of the wet ingredients and mix with a spatula until just mixed together. Do not overmix.
- Add the chopped chocolate and stir to combine. The dough will be very sticky.
- Chill the dough for 30 minutes to firm up. This will make scooping easier.
- Scoop 24 portions of dough onto a baking sheet. Refrigerate cookie dough for 24 hours.
- Preheat oven to 375*F.
- Bake cookies for 8-10 minutes. Sprinkle with sea salt if desired after baking.
- Enjoy!
