My sourdough chronicles continue. Thanks for coming along for the journey, as this week I venture into the cookie arena. Sourdough chocolate chip cookies to be exact.
I had initially planned on just making some really good chocolate chip cookies, just to take a break from sourdough. However, every time I opened my fridge my discard called to me. So, on bake day I deterred from my original plan and kind of went on the fly with this one.
It worked out pretty well and the results were these giant chewy even cake-like dark and white chocolate chip cookies.
First things first, combine the flour, baking soda, salt, and cornstarch together thoroughly, then set aside. Cornstarch you say? Yes, cornstarch will be one of the ways in which we achieve that chewiness we are aiming for.
Using a saucepan, melt the unsalted butter on low heat until a white foam begins to start. Keep an eye on this and make sure not to burn it. Once done set it aside and allow it to cool a bit.
Melt the butter, don’t leave at room temperate or cream it into the mixture. I emphasize melt here for 2 reasons:
- melted butter adds to that chewy texture (most important)
- since we are adding sourdough to this recipe, burning off as much water as possible from the butter is a must!
Combine the sugar and the brown sugar, I used light brown sugar but dark works perfectly fine here as well.
Whisk the melted butter into the sugar mixture. Next add the egg, the egg yolk, the vanilla extract, and the sourdough starter discard to the mixture; making sure to whisk after each addition.
The addition of egg yolk here brings a fudgy richness to this cookie. So to review we are now building a fudgy, chewy, rich cake-like cookie!
Once you have all of those ingredients fully incorporated; fold in the flour mixture until everything is completely combined.
Set that aside for now.
Break both your dark chocolate and white chocolate into large sections. Using a large kitchen knife rough chop the chocolate into pieces. Making sure to leave the pieces oddly shaped and larger than a chocolate chip.
Here I used dark chocolate 70% cocoa, but you can use any kind you like.
Fold all chocolate into the dough, making sure it’s as evenly distributed as possible. Cover the dough with plastic wrap making sure the plastic is pressed against the dough.
Place in the refrigerator to chill for at least 45 minutes.
For chill times, there is a catch here because we have added sourdough starter to this dough. I would say no more than 1-hour max and definitely not overnight.
The colder this dough is the less spread your cookies will have. Along with that the more rest, this dough is given the more it will ferment. Yes, this is an unfed starter but by adding it to the mixture we have essentially just fed it. So even though the fermentation will be slow it will still happen, creating a very different texture to your cookie.
Preheat your oven to 350F.
Line multiple baking sheets with parchment paper and use an ice cream scoop to form your giant cookies. Make sure to leave ample space as these will spread. For reference, I could only fit 4 cookies on a large baking sheet.
Bake for 18-25 minutes, cookies should be a light golden brown with crispy edges when done.
Cooking times will vary a bit as it’s really based on your starter. Everyone’s sourdough is unique so watch your cookies at that 18-minute mark and go from there.
During the baking process perform the Pan bang method on the baking sheets every 3 to 4 minutes until cooking is complete. I would say start your first pan bang around the 5 or 6-minute mark.
What is the Pan Bang Method?
This is something I came across from The Vanilla Bean Blog; which is the original creator of this particular pan bang cookie method I used.
Essentially, you will lift the baking sheet off of the rack and drop it several times. This will stop the rise, push out any air bubbles forming, and also create a cool ripple texture in the cookie. It will help give your cookies a crispy outer edge, and a soft, gooey center.
The results of this method will vary, based again on your starter and also how long you allowed your dough to chill.
Remove your cookies from the oven and sprinkle them with sea salt or flakey sea salt. Allow cookies to cool slightly before placing them on a wire rack to completely cool.
You can add the salt before or after you bake, completely up to you
This again was another off-the-cuff experiment for me in the world of sourdough and yet again I was completely satisfied with the results. I hope you are too. Enjoy!
- 2 cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cornstarch
- 1/2 cup Unsalted Butter (melted)
- 1/2 cup Sugar
- 1 cup Brown Sugar
- 1 cup Sourdough Starter Unfed/Discard
- 1 Egg
- 1 Egg Yolk
- 2 tsp Vanilla Extract
- 4oz Dark Chocolate (rough chopped)
- 4oz White Chocolate (rough chopped)
- Thoroughly combine 2 cups of flour, 1 tsp of baking soda, ½ tsp of salt, and 1 tsp of cornstarch (set aside).
- Melt ½ cup of unsalted butter in a saucepan until completely melted and starting to foam. Set aside to cool.
- Combine ½ cup of sugar and 1 cup of brown sugar, then whisk in melted butter until fully incorporated.
- Add 1 egg, 1 egg yolk, 2 tsp of vanilla extract, and 1 cup of sourdough starter discard to the sugar mixture. Whisk gently and combine after each addition.
- Combine/fold in flour mixture into the sugar mixture.
- Break 4oz of chocolate and 4oz of white chocolate into large sections, then using a knife rough chop into pieces.
- Fold all chocolate into the dough making sure it's as evenly dispersed as possible.
- Cover dough with plastic wrap, making sure it's pressed against the dough. Chill in the refrigerator for 45 minutes.
- Pre-heat oven to 350°F
- Line baking sheets with parchment paper and using an ice cream scoop or large cookie scoop form giant cookies. *NOTES
- Bake cookies for 18-25 minutes or until golden brown and edges are slightly cripsy.
- Pan bang cookies every 3 to 4 minutes during cooking time. *NOTES
- Remove from oven and sprinkle with sea slat/flakey sea salt, allow to cool slightly before moving them to a wire rack to cool completely.
10. Make sure to leave ample space between cookies if you use ice cream or large cookie scoop. You will need to use multiple baking sheets to fit all 10 cookies.
12. Pan Banging (Vanilla Bean Blog) lift the baking sheet off of the rack and drop, repeat this dropping several times. This helps creates ripple texture within the cookies.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 66mgSodium: 277mgCarbohydrates: 70gFiber: 2gSugar: 40gProtein: 7g