Perfect Sourdough Chocolate Chip Cookies
These cookies are a super easy, fail-proof version of a classic chewy chocolate chip cookie. They get an extra boost of flavor from the browned butter. Using already melted butter makes the cookies super quick and easy to mix. The dough has no eggs so don’t worry that they seem to be missing. Chill the dough for at least an hour before baking but you can store them in the fridge for weeks and bake them fresh as you need them. The dough is a great mold-able consistency and spreads perfectly but if you want show-stopping gorgeousness, add a few chocolate chips to the tops of the cookies directly after baking, filling any sparse areas. Carefully using your fingers or a spoon, every so slightly nudge in the edges while they are hot. Makes a baker’s dozen.
AuthorRochelle
Use one cube or 113 grams of salted butter to create the 90g of browned butter. Slowly melt and simmer the butter, in a small skillet or sauce pot, until it turns into a caramelized brown color. Watch closely and remove from heat quickly as it's easy to burn. Once the butter has simmered long enough to brown it should be reduced to approximately 90grams total of melted and browned butter.
Mix together the granulated sugar, brown sugar and melted butter.
Add the sourdoughs starter and vanilla and beat well by hand until smooth and well combined. Let cool before adding the chocolate chips.
Sift or stir together the flour, baking soda, baking powder and salt and mix in thoroughly.
Mix in the 110 grams of dark chocolate chips. Chill the dough at least one hour. If I do the minimum time of one hour, I spread the dough up onto the sides of the bowl so it's thin and chills quicker. Or let the dough sit in the fridge until you are ready to bake at another time.
Pre-heat your oven to 375 degrees. Divide the dough into 50gram portions and roll into large balls and place on a parchment paper lined baking sheet at least 2 inches apart.. Bake in the pre-heated oven for approximately 11-13 minute or until golden brown around the edges and not quite set in the middle.
Remove from the oven. Use extra chocolate chips to fill in any empty looking areas on the cookies. Using a spoon or your fingers (carefully, they are hot!) nudge in the edges of the cookies. Remove from the baking sheet and allow to cool completely.
Store in an airtight container.
Is it supposed to not contain any eggs?
No eggs. It says so right in the description.
The chocolate chip recipe is sooo good! The second time I made it, I was out of vanilla extract so I used coconut extract and added 20 grams of ground coconut. My grandkids loved it!
Ooh I love coconut! What a great idea! I’m going to have to try that.
Rochelle, have you ever increased this formula? One dozen would be gone before I had a chance to wash the dishes! Looking at 6 dozen. I’m sure that the dough can stay in the fridge, yes? And, have you frozen this dough successfully? Thx.
Yes I have increased it by x2 and x3. I’ve kept it in the fridge up to three weeks with great results but I haven’t tried the freezer yet. Let me know if you do and how they come out! 🙂
Making these tomorrow. Looks so good.
These are currently in the fridge! I tried them with older starter this time. Looking forward to the yummy results!
These cookies are FANTASTIC! Delicious!!!
Thank you! <3
These look delicious! Love the tip of dropping a few extra chocolate chips on top.
Thank you! 🙂