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"The belly rules the mind."--Spanish Proverb

Sourdough Chocolate Chip Cookies Recipe

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This recipe for Sourdough Chocolate Chip Cookies is from The Yandrick Family Cookbook Project, 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:  
3/4 cup plus 1 tsp flour (95 grams)
1 cup plus 1 tsp bread flour (125 grams)
1 tsp fine sea salt
1/4 tsp baking soda
1/2 tsp baking powder

Wet ingredients 1:
1 egg
1/2 cup (125 grams) sourdough starter discard
1 tsp vanilla

Wet ingredients 2:
8 T cold butter, cubed
1/2 cup light brown sugar (100 grams)
1/2 cup sugar (100 grams)
1 1/2 cups chocolate chips
1
Directions:
Directions:
Whisk together flour, bread flour, salt, baking soda and baking powder. Set aside.
Whisk together egg, sourdough starter and vanilla. Set aside.

In mixing bowl with paddle attachment, beat cued butter and sugars on low until crumbles form (45-60 seconds). Add chocolate chips and mix on low 30-45 seconds. Add the dry ingredients and mix on low until crumbly, 20-30 seconds. Pour in egg mixture and mix on low again until dough comes together and starts to pull away from sides of the bowl, 20-30 seconds. Stir with spatula to make sure all ingredients are incorporated.

Use a cookie scoop to portion into 12 balls (2 scoops per cookie). Place on parchment lined baking sheet. Cover with plastic wrap and chill 2-24 hours (24 hours is best).

Bake in preheated 375 degree oven 15-17 minutes. Center will appear slightly underbaked but will finish on counter. Allow to rest on pan 5 minutes before moving to cooling rack. Store in airtight container for 7 days or in the freezer for 30 days.

 

 

 

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