Chocolate Chip Sourdough Discard Cookies

Summary

Bake rich, chewy chocolate chip cookies using sourdough discard and a blend of dark and milk chocolate. A unique twist on a classic cookie!

Ingredients

• 225 g butter
• 380 g all-purpose flour, type 45
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 220 g granulated sugar
• 220 g light brown sugar
• 3 large egg yolks
• 240 g sourdough starter discard
• 1 tsp vanilla extract
• 150 g dark chocolate, roughly chopped
• 150 g milk chocolate, roughly chopped

Instructions

Chop the butter into cubes and brown in a medium sized sauce pan on medium high heat. Let chill for 30 minutes. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of a mixer, add the sugar and butter, then cream until light and fluffy, about 2-3 minutes. Add the egg yolks and mix for an additional 3 minutes, scraping down the sides of the bowl half way through. Add the starter and vanilla, then mix until fully combined. It should be smooth and look like a cake batter. Add the flour in three additions, scraping down the sides after each one. Add the chopped chocolate and mix until just combined. Cover the bowl in plastic wrap and let rest in the fridge for 24 hours.

Bake

Preheat the oven to 180°C (355°F) and prepare a couple of cookie sheets.Roll the dough out into 70g balls and place on the prepared cookie sheets with ample room between them, so they don't touch during baking. Bake for about 16 minutes. The edges of the cookies should be slightly browned and the centers puffed up.

Tip If the cookies are a little out of shape, you can use a round cookie cutter that's a tad bigger than the cookie to 'nudge' it back into shape as soon as you remove them from the oven. Let cool for about 10 minutes prior to transferring to a cooling rack.