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Sourdough Double Chocolate Chip Cookies Recipe

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This recipe for Sourdough Double Chocolate Chip Cookies is from Tried and True, Recipes from My Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dry
• 345g flour
• 6g baking soda
• 4g salt
Wet
• 226g softened unsalted butter
• 180g turbinado sugar
• 80g brown sugar
• 1 egg
• 120g active sourdough starter
• 10g vanilla
Chocolate
• 180g dark chocolate
• 180g milk chocolate
(Chopped into chunks + small shards)
Directions:
Directions:
1. Cream butter, turbinado sugar, and brown sugar until light and fluffy.
2. Add egg, vanilla, and active sourdough starter. Mix until smooth.
3. Add dry ingredients and mix until just combined. Dough should be thick
4. Fold in chopped chocolate (keep 20g of each chocolate out for topping)
5. Scoop into 75g dough pucks and flatten slightly.
6. Freeze 30 minutes → move to fridge for 2 hours.
7. Bake at 350°F (177°C) for 12–15 minutes, until edges are set and centers look soft.
8. Immediately press extra chocolate chips or chunks on top (optional but recommended).
9. Cool 5 minutes on the tray, then move to a rack.
(They finish setting as they cool — trust the process.)

 

 

 

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