After the great success of my ABCPBCC recipe, when I started using sourdough in 2019 the natural progression was how do I incorporate a sourdough starter into the worlds best chocolate chip cookie recipe? This started about a year of testing and experimentation which finally resulted in the following refined recipe. The dough goes through a slow ferment in the fridge which accomplishes both a development of flavour and the health benefits from the sourdough yeast doing its magic.
Ingredients
- Flour 183g
- Salt 3/4 tsp
- Baking Soda 3/4 tsp
- Backing Powder 1/4 tsp
- Butter 30g
- Maple Syrup 10g
- Starter 60g
- White Sugar 30g
- Brown Sugar 150g
- Peanut Butter 60g
- Vanilla 6g
- Egg 1
- Chocolate Chips 120g
Instructions
Brown the Butter
- Place the butter into a small pot or pan and set heat to high.
- As soon as the butter is completely melted set heat to medium-high.
- While continuing to stir, allow the butter to boil and as soon as it becomes a light brown remove from the heat and allow to cool while the remainder of the ingredients are mixed.
Mix Dry Ingredients Flour, Salt, Baking Soda and Baking Powder.
Mix Wet Ingredients Except for the chocolate chips, with the Butter being last allowing it to cool as much as possible.
Mix the dry ingredients into the wet ingredients and mix just until you have a consistent texture.
Fold in the chocolate chips
Place bowl into the fridge for 24-96 hours or optionally make into cookie balls and refrigerate for 24-48 hours and then place into a freezer to be baked whenever desired.
Bake at 350 F for 10-12 minutes.