Yes, I am here with another cookie recipe using sourdough discard. I could have waited to share this recipe later, but these double chocolate chunk cookies with sourdough discard are just too good to keep to myself. After I perfected the recipe my girls were like “mom. You have to share this on your blog and YouTube”. So here it is! It will hopefully be on YouTube later this week.
As with my other cookie recipes (this one with sourdough discard, and this one without discard), these double chocolate chunk cookies with sourdough discard are made use fresh milled flour. Specifically I use a soft white wheat which I have sifted out some of the bran. If you don’t have fresh milled flour all purpose will work just fine. You may need to add a little more flour if you do use all purpose.
Ingredients in Double Chocolate Chunk Cookies with Sourdough Discard:
Flour: I use soft white wheat that I mill at home and that has been bolted, meaning I sift some of the bran out
Butter: softened, unsalted butter
Cornstarch: I’ve been adding cornstarch to my cookies for a while now, I feel it helps soften them up
Sourdough discard: this can be fresh discard, or some that has been in the fridge. I find the cookies turn out better if you let the discard come to room temperature if it has been in the fridge.
Sugars: Both brown and white sugar
Baking soda: to help the cookies rise
Cocoa powder: I am not picky with my cocoa power. Whatever you have on hand will work
Egg and egg yolk: both are used to give a little richness to the cookie
Chocolate chunks: I have been loving chunks lately, but chocolate chips work too
Directions:
Step one: Cream together butter, discard and both sugars. After they are mixed add the egg, egg yolk, and vanilla.
Step two: In a separate bowl combine flour, cornstarch, salt, and cocoa powder.
Step Three: Mix the dry ingredients into the wet.
Step four: add the chocolate chunks.
Step five: portion dough into balls, using about 3 tablespoons of dough per ball. Put in fridge for at least 30 minutes.
Step six: while dough is in fridge preheat oven to 375 degrees F. After 30 minutes take cookies out of fridge and bake for 10-12 minutes. Allow cookies to sit on cookie sheet for 10 minutes before removing to a cooling rack.
I have to say, as with most cookies, these taste best fresh from the oven. They are so ooey-gooey and chocolately. I store these on my counter in an air tight container. As with my other cookie recipe, these are great cookies for freezing the dough. If you don’t want to bake all the cookies right away, simply put the unbaked dough balls into a ziplock bag after they have been in the fridge for 30 minutes. Then just throw them in the freezer. When you are ready to bake with them put the frozen dough on a sheet and bake it for 12-15 minutes at 375 degrees.
Ingredients
Method
- Cream the butter. Add the discard, brown sugar, and white sugar and continue to mix.
- Add the egg, egg yolk, and vanilla and mix until combined.
- In a separate bowl mix together the flour, cocoa powder, corn starch, baking soda, and salt. Add to the butter mixture.
- Stir in chocolate chunks until just combined.
- Portion the dough into balls (about three tablespoons per cookie) and place on a cookie sheet lined with parchment paper or a silicone mat. Place in fridge for 30 mintues.
- While in the fridge, preheat oven to 375℉. After 30 minutes, remove cookies from fridge and transfer 12 at a time to a new cookie sheet. Bake for 10-12 minutes, then take out of oven and allow to rest on the cookie sheet before removing them to a cookie sheet.
