Sourdough Chocolate Chip Cookies 2
I really like these cookies. I baked them until the edges were brown. They stayed nice and soft inside.
Ingredients
- 1 cup unsalted butter 227 grams, softened
- 1 cup white granulated sugar 192 grams
- 1 cup light brown sugar 200 grams, lightly packed
- 2 large eggs
- 3/4 cup sourdough discard 189 grams
- 2 teaspoons vanilla extract 10 grams
- 3 cups all purpose flour 420 grams
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon salt 8 grams
- 2 cups chocolate chips
Instructions
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In a stand mixer with a paddle attachment, cream together butter, white sugar and brown sugar until light and fluffy.
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Add eggs, sourdough discard, and vanilla. Mix well until light and fluffy.
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In a separate large bowl, mix together flour, baking soda, baking powder and salt.
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Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.
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Fold in chocolate chips.
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Roll cookies into a ball using 3 tablespoons of dough per cookie. I have a cookie scoop for this. Place them 2 inches apart on a parchment lined cookie sheet.
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Chill in the refrigerator for at least an hour, or up to 2 days for a longer fermentation. For best results, I like the texture and taste when they sit in the fridge for 12-24 hours best!
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Preheat the oven to 375°F.
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Bake for 10-12 minutes. The edges should start to turn a golden brown
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Remove from the oven and immediately transfer to a wire rack to cool cookies.
Notes
- Make this recipe and bake right away, or ferment it up to 24 hours for the most health benefits and easier digestion.
- I highly suggest using chocolate chunks. While chocolate chips are wonderful, there is something amazing about chocolate chunks.
- Do not over bake or over mix this recipe. You may end up with a tough or more cake-like cookie.
Tags:
Love Flips
