This recipe yields the ideal chocolate chip cookie. Soft, puffy, with slightly crisp edges. I have made a few recipes over many years, and this one tops them all! Sourdough makes it even better ! It’s a great use for discard—your family and co-workers will reap the benefits!
If you don’t have sourdough starter, no problem ! We offer many varieties in our bake and gift shop to get you started . 😊
Ingredients
- 8 tbsp. (115 g) unsalted raw guernsey butter
- 1 cup (210 g) light brown sugar, packed
- 1/2 cup (96 g) granulated sugar
- 2 large fresh farm eggs, room temperature
- 2/3 cup (158 ml) sunflower seed oil or other neutral oil
- 1/2 cup (100 g) bubbly, active sourdough starter OR leftover sourdough discard (100% hydration)
- 1 tbsp. Raw Milk, room temperature
- 1 tbsp. real vanilla extract
- 1 3/4 cups (238 g) all purpose flour (see notes below)
- 1 1/2 cups (204 g) organic bread flour
- 1 tsp. baking powder
- 1 tsp. baking soda
Instructions
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar until light and fluffy, about 4 minutes.
Add the eggs, one at a time, beating well after each addition. Add the oil, sourdough starter, milk and vanilla. Mix well. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all purpose flour, bread flour, baking powder, baking soda, and salt. Add this to the wet mixture (in batches) and mix on low speed until just combined.
Fold in the the chocolate chunks with a wooden spoon. Check the bottom of the bowl to make sure the ingredients are fully blended.
The dough should be soft and not stick to your hands.
Cover and chill the dough for 1 hr. The dough can be baked cold.
Preheat your oven to 350 F. Set the oven rack to the top third, about 6 inches from the heat source. Line 2 rimmed baking sheets with parchment paper.
Portion the dough into 2 heaping tbsp. balls (about 30 g each). Then gently roll by hand like a meatball. Place onto the baking sheets 3 across and 4 down, about 2 inches apart. Bake 1 pan at a time.
Bake the cookies for 11-12 minutes. They will be light golden brown when ready. Cool on the baking sheet for 15 minutes to set up, and then transfer to a wire rack.
TIP: baking higher up in the oven bronzes the cookie and cooks the exterior more than the center which adds to the desired soft and chewy texture. Who knew? I've always been a center rack baker until I’ve perfected this technique.
Tip: For best results, use a 100% hydration starter. This type of starter is fed with equal parts flour and water by weight and has a consistency similar to thick pancake batter.
Tip : Flour Blend: I use both organic bread flour and all organic all purpose flour for best results. And I’ve also just used bread flour. Both methods are good.
( Bread flour, which is higher in protein than all purpose flour will add more chewiness to the cookie.)
Tip: Lots of Chocolate Chunks: The dough bakes up puffier around the rugged edges of chopped chocolate chunks. Good old chocolate chips from the bag will work too, but the cookies won't have the same look.
Tip: After the cookie dough is made, it needs to chill for about 1 hr. for puffy cookies. You can leave the dough overnight if you wish, although the flavor will change slightly. I've found the cookies to be nuttier and slightly less sweet 24 hrs. later.
Tip: I used bubbly, active sourdough starter for extra puffiness. And boy, does it work well!
Leftover sourdough discard is fine too. And no, the cookies do not taste sour. They are wonderfully sweet and delicious. 😋 Serve warm or at room temperature and I guarantee you'll be the most popular person in the house! Enjoy !