Sourdough Dark Chocolate Chunk Cookies

Ingredients

• 440 Grams: AP King Arthur Flour.

• 8 Grams: Course Kosher Salt.

• 100 Grams: Hydrated Fed Sourdough Starter.

• 220 Grams: Unsalted Butter at room temperature.

• 197 Grams: Light Brown Sugar.

• 112 Grams: Cane Sugar.

• 1 Teaspoon Vanilla Extract.

• 2 Eggs.

• 10 oz: Dark Chocolate Chunks or Dark Chocolate Chips.

Preheat the oven to 325F.

Instructions.

Weigh out the flour and salt in a medium-sized bowl, whisk together, and set aside.

Whisk together the sourdough starter, eggs, and vanilla in a small bowl and set aside.

In the bowl of a stand mixer, cream together the butter and sugars until well combined.

Reduce the speed to the lowest setting and add the egg mixture; once almost combined, add the flour one cup at a time until just combined. Remove from the mixer and fold in the chocolate chunks by hand. The dough should be light brown and soft. Line a baking sheet with parchment paper or use a non-stick cookie sheet, scoop out the cookies, and bake for 20 - 25 minutes for large cookies; start at 10 minutes for smaller cookies and increase the cooking time as needed.

Cookies are done when they are lightly brown around the edges. These cookies will not flatten out much; their final form is dense but light. They are the best the same day they're made. After sitting out overnight in an airtight container, they form a texture between a scone and a cookie, which is still great, especially with milk.

Notes

While having a scale is a must for this recipe, one can make it without a stand mixer. A hand mixer should work just as well as by hand. I would recommend using a wooden spoon to mix the batter due to its sturdiness. As with all recipes, the higher the quality of ingredients, the better the overall result. If anything, I highly recommend using good butter.