Really Good Sourdough Chocolate Chip Cookies

Author: The Leaven Foods Team
Total Time: Active Time: 1 Hour | Inactive Time: 24 Hours
Yield: 12 Cookies

Description

These chocolate chip cookies are naturally fermented which gives them an amazing texture and flavor. They are… really quite good!

Ingredients

Units

Equipment:

Stand Mixer with Whisk Attachment or Hand Mixer
Digital Scale or Measuring Cups
Rubber Spatula
2 oz Ice Cream Scoop
Parchment Paper

Dough Ingredients (Amount – Baker’s %):

Poolish:

50 g (6 Tbsp + 2 tsp) All Purpose Flour (10-12% protein) – 100%
50 g (3 Tbsp + 1 tsp) Water – 100%
5 g (1 Packed tsp) Brown Sugar – 10%
.15 g (Large Pinch) Leaven Foods Instant Sourdough or Wild Yeast – 0.3%

Final Dough:

225 g (1 3/4 C) All Purpose Flour (10-12% protein)
25 g (3 Tbsp) Kamut, Spelt, or Whole Wheat Flour
165 g (3/4 C) Unsalted Butter, Melted and Slightly Cooled
295 g (1 1/3 Packed C) Brown Sugar
50 g Eggs (Approx. 1 Large)
5 g (1 tsp) Vanilla Extract
4.5 g (3/4 tsp) Fine Sea Salt
3 g (2/3 tsp) Baking Soda
200 g (1 1/4 C) Chocolate Chips or Chunks
Poolish

Additionally:

Flaky Sea Salt for Topping

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Instructions

Mix Poolish – In a bowl, combine all ingredients listed under Poolish and mix until fully incorporated. Cover with a towel and let rest at room temperature (70–75℉/21–24℃) for about 16 hours, or until bubbly on the surface.
Brown Butter – Brown butter and set aside to cool to room temperature
Beat Eggs and Sugar: In a stand mixer fitted with a whisk attachment or with a hand mixer, beat eggs and brown sugar together on medium-high speed for 3–5 minutes until pale, thick, and ribbony.
Stream in Butter and Add Poolish: With the mixer on low, slowly stream in the cooled browned butter. Add vanilla extract and poolish and mix until fully combined.
Add Dry Ingredients: Whisk together the all-purpose flour, Kamut or whole wheat flour, sea salt, and baking soda. Add the dry mixture to the wet by switching to a paddle attachment on your mixer or folding in by hand and mixing until just combined. Fold in chocolate chips or chunks by hand.
Ferment: Cover the bowl tightly and leave out at room temperature for 1 hour. Then, refrigerate for 2–7 days to develop the flavor.
Portion: Using a 2oz ice cream scoop, scoop and ball the fermented dough into 12 portions and place on a parchment-lined tray. If the dough is too firm to scoop, leave out for an hour to soften and reduce your bake time by a few minutes.
Bake: When ready to bake, preheat your oven to 350°F/175°C. Bake for 15–22 minutes until edges are set and golden but centers still look slightly underdone. Immediately sprinkle with flaky sea salt, for topping.

Notes

Optional Ball and freeze: Scoop and roll the fermented dough into balls and place on a parchment-lined tray. Freeze uncovered until solid, about 2 hours, then transfer to a zip-lock bag or airtight container. Frozen dough keeps for up to 3 months. You can bake directly from the freezer.