Description of this recipe
These Sourdough Discard Chocolate Chip Cookies are not your average chocolate chip cookies. They boast a delightful chewiness, a subtle tang from the sourdough discard, and a rich, buttery flavor punctuated by chunks of melty chocolate. The pan-banging technique creates irresistibly crispy edges and a gooey center, making each bite a textural masterpiece. These cookies are perfect for using up sourdough discard, satisfying a sweet craving, or impressing friends and family with a homemade treat that tastes like it came from a gourmet bakery.
Why you will love this recipe
You’ll fall head-over-heels for these Sourdough Discard Chocolate Chip Cookies for several compelling reasons:
- Unmatched Flavor Depth: The sourdough discard introduces a subtle tang that elevates the classic chocolate chip cookie flavor profile, adding complexity and depth that you won’t find in traditional recipes.
- Irresistible Texture: The pan-banging method creates the perfect balance of textures – crispy, crinkled edges and a soft, gooey center. It’s a symphony of textures in every bite.
- Sustainable Baking: This recipe is a fantastic way to utilize your sourdough discard, reducing waste and turning a byproduct into something truly delicious.
- Impressive Results: These cookies look and taste like they came from a professional bakery, yet they’re surprisingly easy to make at home.
- Highly Adaptable: You can easily customize these cookies to your liking by adding different types of chocolate, nuts, or spices.
Ingredients:
- 243 grams All-purpose flour, 2 cups
- ¾ tsp Baking Soda
- ¼ tsp Baking Powder
- 1 tsp Kosher Salt, I use Diamond Crystal Kosher Salt. Use ½ tsp of salt if using Morton’s or table salt.
- 13 TBS Unsalted Butter, melted and cooled slightly, 184 grams
- 100 grams Granulated Sugar, ½ cup
- 143 grams Dark Brown Sugar, ¾ cup
- 1 Egg
- 100 grams Sourdough Discard
- 2 tsp Vanilla Extract
- 10 oz Semi-sweet Chocolate, roughly chopped, 284 grams
- Flaky Salt, for topping
Preparation:
Step 1: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Whisking ensures that the dry ingredients are evenly distributed, preventing clumps and resulting in a more consistent cookie dough. Set aside this mixture.
Step 2: In a large mixing bowl, whisk together the melted and slightly cooled unsalted butter, granulated sugar, and dark brown sugar until the mixture is smooth and no clumps of brown sugar remain. The melted butter helps create a chewy texture, while the combination of granulated and brown sugar adds both sweetness and moisture. The mixture should be thick and homogenous before moving on.
Step 3: Add the egg, sourdough discard, and vanilla extract to the wet ingredients and whisk until well combined. The egg provides structure and richness, the sourdough discard contributes a subtle tang and chewiness, and the vanilla extract enhances the overall flavor profile. Ensure that the sourdough discard is thoroughly incorporated into the mixture.
Step 4: Gradually whisk the dry ingredients into the bowl of wet ingredients until most of the flour is incorporated. Be careful not to overmix the dough, as this can lead to tough cookies. Overmixing develops the gluten in the flour, resulting in a denser, less tender cookie.
Step 5: Add the roughly chopped semi-sweet chocolate to the batter and use a spatula to gently fold it in until evenly distributed. The chocolate should be roughly chopped to create pockets of melty goodness in the baked cookies. Avoid using a mixer at this stage, as it can overmix the dough and crush the chocolate.
Step 6: Cover the bowl tightly with plastic wrap and chill the cookie dough in the refrigerator for at least three hours, or up to three days. Chilling the dough allows the flavors to meld together and prevents the cookies from spreading too thin during baking. The longer the dough chills, the more complex the flavor will become.
Step 7: Place oven racks in the top and bottom thirds of the oven and preheat the oven to 350ºF (177ºC). Positioning the racks in the top and bottom thirds ensures even baking, while preheating the oven to the correct temperature is crucial for achieving the desired texture and spread.
Step 8: Line two or three baking pans with parchment paper. Parchment paper prevents the cookies from sticking to the pans and makes for easy cleanup. If you only have one baking sheet, you can bake the cookies in batches, but make sure to let the pan cool completely between batches.
Step 9: Use a #20 cookie scoop (or 3 TBS, about 53g each) to form the cookie balls and space them at least two inches apart on a baking sheet. Using a cookie scoop ensures that the cookies are uniform in size, which helps them bake evenly. Spacing the cookies apart prevents them from spreading into each other during baking. The recipe makes 18-20 cookies.
Step 10: Bake for 8 minutes. Then, lift the pans a few inches above the racks and drop them so that the centers deflate (this is called the pan-banging method and will create crispy edges with a gooey center). The pan-banging method is what creates the signature crinkled edges and gooey center of these cookies.
Step 11: Rotate and switch the pans to bake evenly, bake for another two minutes, and pan bang the cookies again. Rotating and switching the pans ensures that the cookies bake evenly, as ovens can have hot spots.
Step 12: Repeat at least one more time (bake another two minutes and pan bang) for a total of 12-14 minutes until the edges of the cookies are crinkled, set, and dark brown. The cookies are done when the edges are golden brown and the centers are still slightly soft.
Step 13: Cool the cookies for at least five minutes on a wire rack and sprinkle the tops with flaky salt. Cooling the cookies allows them to set up slightly before transferring them to a wire rack. The flaky salt enhances the sweetness of the chocolate and adds a delightful textural contrast.
COOKING Rating:
Intermediate
Serving Suggestions:
- Serve warm with a glass of cold milk or a scoop of vanilla ice cream.
- Enjoy as an afternoon treat with a cup of coffee or tea.
- Pack them in a lunchbox for a special surprise.
- Share them with friends and family as a thoughtful homemade gift.
- Crumble them over ice cream or yogurt for a decadent dessert topping.
Tips:
- Use high-quality chocolate for the best flavor.
- Don’t overmix the dough, as this can lead to tough cookies.
- Chill the dough for at least three hours to prevent the cookies from spreading too thin.
- Use the pan-banging method to create crispy edges and a gooey center.
- Adjust the baking time based on your oven and desired level of doneness.
- Store the cookies in an airtight container at room temperature for up to three days.
- For longer storage, freeze the cookie dough or baked cookies.
Prep Time:
20 minutes (plus chilling time)
Cook Time:
12-14 minutes
Total Time:
32-34 minutes (plus chilling time)
Nutritional Information (per cookie):
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
- Calories: Approximately 250-300
- Protein: 3-4 grams
- Sodium: 150-200 mg
Conclusion
These Sourdough Discard Chocolate Chip Cookies are a delightful twist on a classic favorite. The sourdough discard adds a unique tang and chewiness, while the pan-banging method creates irresistibly crispy edges and a gooey center. They are the perfect way to use up sourdough discard and satisfy your sweet cravings with a homemade treat that tastes like it came from a gourmet bakery. Experiment with different types of chocolate, nuts, or spices to create your own signature version of this delicious cookie. Happy baking!
Questions and Answers:
Q1: Can I use a different type of flour?
A: While all-purpose flour is recommended for this recipe, you can experiment with other types of flour, such as bread flour or pastry flour. Bread flour will result in a chewier cookie, while pastry flour will create a more tender cookie. Keep in mind that different flours may absorb liquid differently, so you may need to adjust the amount of liquid in the recipe.
Q2: What if I don’t have sourdough discard?
A: If you don’t have sourdough discard, you can still make these cookies, but they won’t have the same tang and chewiness. You can try substituting the sourdough discard with equal parts of sour cream or plain yogurt, but the results will be slightly different.
Q3: Can I use a different type of chocolate?
A: Absolutely! Feel free to experiment with different types of chocolate, such as milk chocolate, dark chocolate, white chocolate, or even chopped chocolate bars. You can also add nuts, dried fruit, or other mix-ins to customize the cookies to your liking.
Q4: How do I know when the cookies are done?
A: The cookies are done when the edges are golden brown and the centers are still slightly soft. They will continue to set up as they cool on the wire rack. Be careful not to overbake the cookies, as this can result in dry, crumbly cookies.
Q5: Can I freeze the cookie dough?
A: Yes, you can freeze the cookie dough for up to three months. To freeze the dough, scoop the cookie dough balls onto a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the cookie dough balls to a freezer-safe bag or container. When you’re ready to bake the cookies, simply bake them from frozen, adding a few extra minutes to the baking time.
