It’s hard to describe how delicious sourdough dark chocolate chip cookies are and I am not sure why I’d never thought of making them before, but the texture and flavor are both amazing!. Somehow the sourdough discard gives them a dense, chewy texture and a slight tanginess, which is somewhat unusual in a cookie, and really delightful at the same time.
It’s nice to have another use for your sourdough discard, too. We use it in waffles and pancakes, but you can also use it in focaccia bread, cookies and other pastries. You really need to refrigerate this cookie dough for at least an hour and preferably two, before you bake the cookies, but if you leave the dough even longer, is simply ferments and gets better and better with a couple of days in the refrigerator. You can also freeze the dough, and thaw it out just before baking, so you can always have fresh cookies at the ready!
Our normal go-to chocolate chip cookie (Triple Chip Cookies)involves three kinds of chips: butterscotch, dark chocolate and milk chocolate, and these sourdough cookies would be fantastic with this combination of chips, too.
Sourdough Dark Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened to room temp (8 oz.)
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar
- 2 large eggs (at room temp)
- 3/4 cup sourdough discard (can also use fed starter)
- 2 tsp. pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 2 cups dark or bittersweet chocolate chips
- 1 cup toasted pecans, chopped
Instructions
- InstructionsIn your standing mixer, or in a bowl with an electric beater, cream together butter, white sugar and brownsugar until light and fluffy. Beat in eggs, sourdough discard, and vanilla. Mix well until light and fluffy.
- In a separate large bowl, mix together flour, baking soda, baking powder and salt. Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well. Fold in chocolate chips and pecans, if using.
- Using a cookie scoop, make balls of dough that are about 1 1/2 inches in diameter. Or, roll cookies into a ball using 2 tablespoons of dough per cookie. Place them 2 inches apart on a parchment lined cookie sheet. Chill in the refrigerator for at least 30 minutes or up to 2 days for a longer fermentation.
- When ready to bake, preheat the oven to 350°F. Bake for 10-13 minutes. The edges should start to turn a golden brown. Remove from the oven and transfer to a wire rack to cool cookies.
- Serve cookies once cooled, or store in an airtight container. You can also freeze them in an airtight container.
