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Chunky Sourdough Cookie

  • Author: Leaven Foods
  • Total Time: 16 hours 30 minutes
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Description

A chewy, comforting twist on the classic chocolate chip cookie. Made with Leaven Instant Sourdough, hearty oats, and walnuts, these cookies have a deep flavor and just the right amount of sweetness.

Ingredients

Units

Equipment:

  • Mixer
  • Digital Scale
  • Sheet Pan
  • 2 oz Ice Cream Scoop

Preferment Ingredients (Amount – Baker’s %):

  • 90 g All Purpose Flour (10%-12% protein) – 100%
  • 50 g Room Temperature Water – 55%
  • 0.53 g Leaven All Purpose – 0.58%

Final Dough Ingredients (Amount – Baker’s %):

  • 125 g All Purpose Flour (10%-12% protein) – 58%
  • 85 g Rolled Oats – 40%
  • 90 g Room Temperature Butter – 42%
  • 55 g Room Temperature Egg (1 Egg) – 26%
  • 170 g Brown Sugar – 79%
  • 100 g White Sugar – 47%
  • 4 g Baking Powder (1 tsp) – 1.8%
  • 3 g Kosher Salt (1/2 tsp) – 1.4%
  • 1 g Cinnamon (1/2 tsp) – 0.5%
  • 4 g Vanilla Extract (1 tsp) – 1.8%
  • 135 g Biga – 42% *
  • 340 g Chocolate Chips – 158%
  • 120 g Walnuts (Optional) – 56%
  • Flaky Sea Salt – For Finishing

Instructions

  • Mix Biga – Mix the biga by combining the biga ingredients until fully incorporated. This preferment is stiff, so start mixing with a spoon until the dough comes together and then finish the mix by hand. Transfer the mixed biga to a covered container and let it rest at room temperature (70-75℉/21-24℃) for 16 hours. 
  • Preheat Oven – Preheat oven to 350℉/177℃ and line two sheet pans with parchment paper.
  • Combine Dry Ingredients – In a medium sized bowl, whisk together the flour, oats, baking powder, cinnamon, and salt.
  • Cream – In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, white sugar, and brown sugar until light and fluffy. Add the egg and then vanilla, making sure to stop the mixer and scrape down the sides to ensure everything is fully incorporated.
  • Add the Biga – Break the biga up into 5 or 6 pieces and mix on speed 1 into the creamed mixture. Stop the mixer and scrape down the sides of the bowl and the paddle to ensure the biga fully incorporates. Repeat until there are no more streaks of biga.
  • Add Dry Ingredients– Add the dry ingredients in 2 increments, mixing on speed 1. Stop the mixer right before the dry ingredients are fully incorporated, pour in the chocolate chips and walnuts, and fold them into the dough.
  • Portion – Scoop the dough out with a two ounce ice cream scoop (alternatively scoop with a spoon about the size of a golf ball), place onto two lined sheet pans, press down slightly to flatten.  
  • Bake – Put the sheet pans in the preheated oven and bake for 15-17 minutes, or until lightly browned on the edges. Top the cookies with flakey sea salt such as Maldon immediately after removing them from the oven. Enjoy!

Notes

* percentage of preferment calculated by % of prefermented flour

Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a 4.5 qt. KitchenAid® or similar mixer using a dough hook attachment.

  • Prep Time: 16 hours 15 minutes
  • Cook Time: 15-17 minutes

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Leaven harnesses the microbial power of ancient fermentations to create all-natural, flavorful, healthier, and more sustainable food.

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