Ingredients:
- 225g unsalted butter
- 500g dark chocolate, roughly chopped
- 220g sugar
- 220g brown sugar
- 3 large egg yolks
- 240g sourdough starter discard
- 1 tsp vanilla extract
- 190g whole wheat flour
- 190g bread or all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Ok, I found this recipe online for chocolate chip cookies using sourdough discard. Since going down the sourdough bread rabbit hole I’ve felt bad about the amount of starter that I end up tossing. Whelp, now I know what to do with it. These cookies are amazing. Here’s my tweak to the recipe from The Boy Who Bakes.
Instructions:
- You have to brown the butter for this recipe to work which means melting it in a saucepan on medium heat and letting it cook the water out and caramelize what’s left. It will turn dark brown and have a lot of little brown particles that sink to the bottom. Be careful not to burn the butter though, so watch your heat and stir often.
- While the butter is browning, chop up your chocolate. I got bars of Ghirardelli 60% Cacao. 500g is a lot to chop up, but the chunks are so worth it! Aldi also sells some similar chunks that are much less expensive.
- Once the butter is done, let it cool just a bit and get your sugar measured out in your stand mixer bowl or whatever you plan to mix this in. Go ahead and pour in the browned butter and mix it together. I used the whisk attachment to the Kitchen Aid.
- Mix in the egg yolks to the butter/sugar (yes, you need to separate the whites in order for this to work out with the sourdough starter).
- In a separate bowl, prepare the flour mix along with the baking powder, soda and salt.
- Mix in your sourdough discard and vanilla for 2-3mins. It will look smooth like cake batter.
- Gradually add in the flour mix until it’s blended well.
- It’s time to bring in the chocolate! I switched to the Kitchen Aid paddle, but you could just fold it in…
- Time to chill. Cover the dough with cling-wrap and let it get happy in the fridge for at least 4 hours.
- When you’re ready to bake, preheat the oven and your baking stone to 350 degrees.
- Roll up 6, 70g balls and place them on your stone or baking sheet lined with parchment paper.
- Bake for 16-20mins. 17 seemed to be a sweet spot for me, but maybe less if you don’t want them as crunchy. My 1st batch was slightly crunchy on the outside and gooey in the middle. Perfection!
- Set the cookies on a cooling rack immediately and keep going. I was able to get 24-25 cookies.
These are some THICK-BOY cookies! So good!
