Sourdough Chocolate Chip Cookies

Sweet cookies that are just a wee bit softer and more flavorful due to the sourdough starter. If you're making cookies and want to use up leftover starter this is a great & easy recipe to try!

The recipe is from: https://www.youtube.com/watch?v=z3O9moxZo3U

The recipe is here, and pictures of the process are below:

Ingredients:

• 142 g Butter, room temperature

• 142 g Brown Sugar

• 114 g Cane sugar or white sugar

• 100 g Sourdough Starter not fed in 16-24 hours

• 44 g Egg yolk (about 2 large yolks)

• 1 tsp. Vanilla Extract (4 g)

• 200 g all purpose flour

• 33 g whole wheat flour (or more all purpose)

• 3/4 tsp Baking Soda (3.5 g)

• 3/4 tsp Baking Powder (3.5 g)

• 1 tsp. Salt (5.5 g)

• 145 g Dark Chocolate, chopped, or chocolate chips

• 90 g chopped roasted nuts or more chocolate chips

Directions:

1. Mix together the nuts, chocolate chips, flours, baking soda, baking powder, and salt in a medium bowl. Set aside.

2. Then in another medium bowl combine the egg yolks, sourdough starter and vanilla.

3. Ok, just one more bowl, I promise! In a large bowl beat the butter until light and fluffy. You can use a stand mixer or hand mixer.

4. Then add the sugars to the butter slowly, while beating. Beat until very light and fluffy.

5. Then add the yolk and egg mixture and mix with a spatula until combined.

6. Then add in the flour mixture and fold in with a spatula, just until you don't see any dry flour. Be careful because you don't want to overwork the flour.

7. Cover the bowl tightly with plastic wrap and refrigerate 2-4 hours. You can refrigerate 24 hours if you want them to taste sour.

8. Take the dough out, shape into golf-ball sized balls, and place on a baking sheet. Freeze 10-20 minutes.

9. Bake from frozen at 375°F for 12-14 minutes.

10. Makes ~28 cookies.

Before whipping the butter.

After whipping the butter.

After creaming together the sugars into the butter. Mine did not get very light and fluffy, so if you make this try to go further than I did.

Before folding in the egg yolk, sourdough, and vanilla mixture.

After folding in the egg yolk, sourdough, and vanilla mixture. The mixture becomes much silkier and softer.

Before folding in the flour mixture, nuts, and chocolate chips.

After folding in the flour mixture, nuts, and chocolate chips. I also transferred to a smaller bowl for refrigeration.

Let the dough chill 2 hours in the refrigerator. And you should chill too...

After rolling into balls, freezing 10-20 minutes, and right before baking.

Done baking!