This recipe is for all the sourdough lovers out there! Although I'm sure you can make it without the starter, I can't recommend this recipe enough! I've gotta tell you, I am not a chocolate chip cookie fan, but my boys do, so I gave it a try and I could not believe my taste buds... friends, you have yourself a new chocolate chip lover! I found the original recipe on Pinterest from Little Spoon Farm, but since I didn't have a few ingredients they required on hand, I just used what I had and absolutely loved the results! Below you will see the ingredients I used in the recipe, as they turned out to be my absolute favorite! If you want to compare with the original, go for it! I'm just overjoyed to share this fun and honestly thrown together little recipe that came out amazing!
For the chocolate chips I used dark chocolate chips, but I'm sure you could use milk chocolate chips as well. I love how the chocolate chips still keep their crunch as they do not melt, but rather compliment the rest of the cookie that just melts in your mouth with a bit of a bite with the chocolate chips. The cookie turns out perfectly soft and moist when baked til slightly golden, and especially when you eat them the next day, I think they are even better! I hope you enjoy this delightful sweet treat, perfect to make for your valentine!
INGREDIENTS
DRY INGREDIENTS
2 cups all-purpose flour
1 teaspoon fine sea salt
¼ teaspoon baking soda
½ teaspoon baking powder
WET INGREDIENTS 1
1 large egg
½ cup sourdough starter discard
1 teaspoon vanilla extract
WET INGREDIENTS 2
8 tablespoons unsalted butter (cold, cubed)
1 cup light brown sugar
1 cup chocolate chips
INSTRUCTIONS
MIX DRY INGREDIENTS
Use a whisk or a fork to mix the all-purpose flour, baking soda, baking powder and salt in a small bowl. Set aside.
MIX WET INGREDIENTS 1
In a separate small bowl, use a whisk or a fork to beat the egg, vanilla extract and sourdough starter until smooth. Set aside.
MIX WET INGREDIENTS 2
Place the cold, cubed butter, and light brown sugar into the bowl of a stand mixer with the paddle attachment. Beat on low-speed until the mixture forms small crumbles, 45-60 seconds. (You can also mix this by hand). Add the chocolate chips and mix on low-speed 30-45 seconds. Scrape down the sides of the bowl.
Add the dry ingredients and mix on low-speed until the batter starts to become a crumbly mixture, 20-30 seconds. Pour in the egg mixture and mix on low-speed until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds. Use a spatula to stir the batter, ensuring all of the ingredients have been fully incorporated.
Use a cookie scoop or large spoon to portion the dough into 12 balls about 2.5 inches big. Place them on a parchment-lined baking tray. Cover the dough with a sheet of plastic wrap so they do not dry out. Chill the dough in the fridge for a minimum of 2 hours. (24 hours is best!)
Bake in a preheated, 375°F (190°C) oven for 15-17 minutes, or until the edges are golden brown and the center still appears slightly under-baked. Remove and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
NOTES
You can add more ½ cup more chocolate chips if you like them extra chocolatey.
Store baked cookies at room temperature in an air-tight container for up to 7 days. Place a small slice of white bread inside the container to help keep cookies fresh.
Freeze unbaked dough for up to 3 months.