Sourdough Chocolate Chip Cookies
The best chocolate chip cookie recipe.
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!
Notes
These cookies can be frozen after the 24 hours in the fridge. Simply place into a sealed container or bag to freeze. Bake frozen cookie dough at 375*F for 12 minutes. Frozen cookie dough will stay fresh for 3 months in the freezer.