Sourdough Chocolate Chip Cookies
Chocolate chip cookies…there are so many kinds, it’s hard to have a favorite. Sometimes you want a chewy one, sometimes a crisp one, sometimes..both. Ahh..life and its trials and tribulations. These are definitely both, they’re chewy on the inside and crisp on the edges. This recipe intrigued me right off the bat because of its unusual (but tasty sounding) additions of ground nutmeg and coriander! When you bite into them, you don’t think about those spices, but they’re there and you’ll find yourself missing that joie de vivre they bring when trying other recipes. So it’s quarantine and I just had to throw some sourdough in there to see what happens, and it turned out great! Adds another layer of flavor for sure without being sour in a traditional sourdough way. So thank you Dorie Greenspan for this amazing cookie recipe that will always be my go to, and here is my adaptation of it adding the sourdough discard.
*If you’d like to make the cookies without the sourdough, just remove 1/4 cup of flour and you’re good to go!
Recipe adapted by adding sourdough discard and adding some flour.
Resource: Dorie Greenspan “Cookies”
Adapted by Tierney Larson
Servings: Makes about 50 cookies! (These freeze very well, shape into balls and freeze on a baking sheet for 30 minutes. Then move to a freezer safe container for storage, remove and bake when ready)
Ingredients:
2 cups (283 grams) All-Purpose Flour
2/3 cup (91 grams) Whole wheat Flour
3/4 tsp Baking Soda
1/4 tsp freshly grated nutmeg
1/4 tsp ground coriander
2 sticks (8 ounces, 226 grams) unsalted butter, room temperature
1 cup (200 grams) granulated sugar
3/4 cup (150 grams) packed light brown sugar
1 1/4 tsp fine sea salt, or 1 1/2 tsp diamond kosher salt
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 cup (143g) sourdough discard
1 2/3 cups of chocolate chips
Ok so…
In a medium sized bowl, whisk together the flours, baking soda, nutmeg and coriander until combined and set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, sugars and salt together until light and fluffy, about 3 minutes on medium high speed. Add the eggs one at a time allowing 1 minute to fully incorporate the egg before adding the next. Scrape down the bowl now and then. Add the vanilla and beat until fully combined, scrape down the bowl and then add the sourdough discard if using, beat until combined. Add the flour mixture all at once and pulse until combined enough that it won’t fly everywhere, then mix on low until just combined. Scrape the bowl down, and then add the chocolate chips and mix to combine.
Cover the bowl and let the dough chill for at least an hour or even overnight if you want. When ready to bake preheat the oven to 375F. Place your oven racks in the upper third and lower third of your oven.
Using a tablespoon scoop, scoop the dough onto the baking sheet separating the dough balls by an inch and a half. Bake for 9-11 minutes or until the edges feel set, are lightly golden and the middle is puffed and still soft. Allow to cool for 5 minutes on the baking tray before removing to a cooling rack to cool.
