Cookies, Cookies, Cookies!
And my hunt for the perfect one...
Despite cinnamon rolls being my first official ACyummies post, I’d say chocolate chip cookies were the dessert that catalyzed my love for baking. Whether you’re a fan of them thin and crispy or like my sisters ooey and gooey in the middle, it’s hard to have a bad time eating a chocolate chip cookie. On my journey to bake the perfect one, I’ve tried it all. From adding vanilla pudding mix to cornstarch, and adjusting every ratio possible I finally feel confident I’ve cracked the code… and the secret is SOURDOUGH STARTER. And I know, I know, I know how that sounds but HEAR ME OUT! Adding sourdough has been the only thing that truly yields the perfect size, shape, and texture of what I would call the perfect chocolate chip cookie. I’ve adapted this recipe to my preferences but took inspiration from Sourdoughsparrow on Tiktok.
And here’s how you do it y’all!
ACyummies Brown Butter Sourdough Chocolate Chip Cookies
Begin by preheating your oven to 350 degrees with a rack placed in the middle. Prepare a baking sheet lined with parchment and set aside.
In a stand mixer add brown sugar, white sugar, vanilla, eggs, cooled brown butter and sourdough mix till combined. (Both active and not sourdough will work)
To brown the butter: Place a small saucepan on medium heat and add in your butter. You are going to want to keep an eye on it as this process sneaks up on you quickly. As the butter begins to melt begin to stir it gradually. The butter will foam up but that’s okay. The foam will settle and you will see it begin to change color and will smell HEAVENLY; similar to butterscotch. When the butter smells like the inside of a See’s Candy (Are those still around?) you know you’re done. Allow this mixture to cool fully before adding to prevent it from harming the sourdough.
In a separate bowl mix the dry ingredients AP flour, baking soda, cornstarch, and salt.
Once mixed add your dry ingredients to your mixer in four small batches. Mix till combined, but be sure to not overmix. From there gently fold in the chocolate chips by hand with a spatula. To allow the melted butter to solidify and the sourdough to ferment, place the batter into the fridge for at least 30 minutes.
Remove from the fridge and place your desired size of cookie on the prepared cookie sheet and bake for ~15 minutes. I’m impatient and I like to take a peek around 12 minutes and see how they’re coming but they usually take the full 15 sometimes a minute or two more. For doneness, I like to see that they’re golden on top and have a nice golden ring around the bottom.
Let cool and enjoy!
***Bakers note: I personally try to set aside a portion of the batter and freeze it. I feel like it’s one of those “it tastes even better the next day” kinda things and they bake up perfectly.
Recipe!
4 cups all purpose flour
2 tsp cornstarch
4 tsp baking soda
1 tsp salt
1.5 cups of salted brown butter
2 cups of light brown sugar
.5 cup white sugar
2 eggs
Vanilla (However much makes your heart happy!) (I like the bourbon vanilla bean paste from Trader Joe’s)
1 cup sourdough starter
Half of a bag of semi-sweet chocolate chips (Or however much makes your heart happy)
Let me know if you try this! <3
XOXO
Alicia