Sourdough Chocolate Chip Cookies 🍪

Sourdough Chocolate Chip Cookies I Am Baker Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment. beat on low speed until the mixture forms small crumbles, 45 60 seconds. add the chocolate chips and mix on low speed 30 45 seconds. scrape down the sides of the bowl. Tl;dr: why you’ll love sourdough chocolate chip cookies. unique flavor: the tangy twist of sourdough adds depth to the classic cookie taste. improved texture: sourdough fermentation contributes to a chewier, more satisfying bite. nutritional boost: the fermentation process can make the cookies more digestible and nutritious.

Sourdough Chocolate Chip Cookies My Secret Confections Cookies Preheat oven to 350 degrees fahrenheit and line a 9"x13" baking sheet with parchment paper. in a small bowl whisk together the flour, salt, baking powder and baking soda. set aside. in the bowl of a stand mixer with a paddle attachment, cream the butter until smooth. If dough appears a little crumbly, that is ok. stir in the chocolate chips with a large spoon. form the dough into tall ovals (instead of the usual round balls, this will help the cookies be thicker) with about 2 tablespoons of dough each. chill the dough for at least one hour in your refrigerator. Set aside. step 3: mix wet ingredients. in a large mixing bowl, combine the solidified brown butter, brown sugar, and granulated sugar. whisk until well combined. add the eggs and whisk vigorously until the mixture becomes fluffy and lighter in color. mix in the vanilla extract and sourdough discard until smooth. 1 cup (200 g) light brown sugar, ⅔ cup (133 g) granulated sugar, 2 large egg yolks, 1 ½ teaspoons vanilla extract. add sourdough discard and mix well, until fully incorporated. ⅔ cup (140 g) sourdough discard. in a separate bowl, whisk together the all purpose flour, baking powder, baking soda, and salt.