Chocolate Chip Cookies - Ketogenic.cookingpoint.net

Learn how to make sourdough chocolate chip cookies at home with your sourdough discard the easy way! These bakery style cookies are soft, thick and chewy. Loaded with chocolate chips in every bite!

PREP TIME:10minutes minutes

COOK TIME:15minutes minutes

CHILL TIME:2hours hours

Servings: 12

INGREDIENTS

DRY INGREDIENTS

¾ cup + 1 teaspoon (95 g) all-purpose flour
1 cup + 1 teaspoon (125 g) bread flour (all-purpose can be substituted, see notes)
1 teaspoon (5 g) fine sea salt
¼ teaspoon baking soda
½ teaspoon baking powder

WET INGREDIENTS 1

1 large (1) egg
½ cup (125 g) sourdough starter discard
1 teaspoon (5 g) vanilla extract

WET INGREDIENTS 2

8 tablespoons (113 g) unsalted butter (cold, cubed)
½ cup (100 g) light brown sugar
½ cup (100 g) white granulated sugar
1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)

INSTRUCTIONS

MIX DRY INGREDIENTS

Use a whisk or a fork to mix the bread flour, 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, light brown sugar and granulated 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. 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 to portion the dough into 12 balls, (2 scoops per cookie) and 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

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.
Bread flour can be replaced with equal parts all-purpose flour. Using 100% all-purpose flour will produce a less chewy cookie.

Nutrition