Tastes like a brownie – eats like a cookie: double chocolate sourdough cookies
Cookies make you popular everywhere you go. These chocolate sourdough treats are almost cookie shaped brownies. Do not despair if you’re not a sourdough baker – there is a substitute in the recipe below. There are a couple of nifty tricks to make these cookies Instagram worthy as well as delicious. The recipe is quick but requires some time to chill the dough.
If you don’t have sourdough starter – there is a substitute below.
The cocoa powder and the chocolate chips are the stars here, use the best quality you can.
Let’s get straight to the recipe. As written, it makes 60 moderate cookies, 40 plus sized cookies.
Ingredients
- 240 grams plain white flour ( 2 cups)
- 80 grams cocoa powder (1 cup)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 150 grams of unsalted butter (2/3 cup)
- 75 grams milk chocolate or white chocolate chips (1/2 cup)
- 75 grams dark chocolate chips (1/2 cup)
- 200 grams granulated sugar (1 cup)
- 400 grams light brown sugar (2 cups)
- 4 eggs
- 2 teaspoons vanilla extract
- 170 grams of sourdough starter discard (or 85 grams of lukewarm water, 85 grams of plain flour = beaten well together). (2/3 cup)
Method
- In the bowl of your stand mixer, combine the flour, cocoa powder, baking soda and salt. Add the sugars. Mix well.
- Place the butter and about 1/4 of the chocolate chips in a microwave safe bowl. Microwave for 30 seconds, stir. Return to microwave for 15 second intervals, stirring after each until the chocolate chips are dissolved.
- Start the stand mixer with the dry ingredients in the bowl. Pour in the melted butter and chocolate. Beat until creamy.
- Break the eggs into a separate bowl. Add vanilla and beat lightly.
- Pour into the stand mixer and mix well. Do not over beat from this point because you’ll beat the eggs to death. Well combined but no more.
- Add the sourdough discard or flour/water mixture.
- Stir in the chocolate chips.
- Chill the batter in the refrigerator for at least an hour.
- Preheat oven to 190C (170C fan). Prep baking sheets with silicon mats or parchment. You must line the baking sheets or you’ll end up with a sticky mess. I use parchment for this recipe because I lift the sheets off the baking trays (intact) to help the cookies cool.
- Scoop batter onto prepared baking sheets. I use my smaller trigger scoop ( size of a cake pop) to get moderate sized cookies. Use the golf ball sized scoop to get larger cookies. Adjust the spacing on the baking sheets accordingly. The cookies will spread – no need to flatten.
- Keep an eye on the cookies, 8 to 10 minutes depending on your oven.
- If I’m doing ‘Instagram worthy’ cookies, I put the batter back in the fridge in between prepping baking trays. Otherwise, just get them all ready and cycle through the oven.
- Remove the cookies from the oven – cool for 5 minutes on the baking sheet then lift the liner off the baking sheets with the cookies on it to cool altogether.
- These cookies benefit from a longer cooling period. They do tend to stick to the parchment so I flip the sheet over and peel it off the bottom of the cookies.
I find these keep well for a week or more (if there are any left) in a airtight container but make sure they are well cooled first.
Thank you for reading the blog and trying the recipes. Feedback much appreciated and tag me @mamadolson on Instagram and Twitter if you’re posting photos.