Sourdough Double Chocolate Cookies
Chewy and fudgy chocolate cookies with chocolate chips
Ingredients
- 275 grams all purpose flour unbleached
- 65 grams cocoa powder
- 75 grams truvia or other sugar free granulated sweetener
- 125 grams coconut sugar
- 1/8 tsp stevia
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 egg
- 1 egg yolk
- 1 tbsp vanilla extract
- 50 grams sourdough starter unfed
- 385 grams 85 % dark chocolate chopped
- 2 sticks butter cold, cubed
- 1 tsp course celtic sea salt or kosher salt flakes
Instructions
- In a stand mixer bowl, weigh out the flour, cocoa powder, baking powder, soda, salt, and sugars. Add the chopped chocolate bits. Stir these all together until combined. You can use a spoon to do this step. Add the butter and turn the mixer with the cookie paddle attachment on low. Mix until the butter is all broken up into tiny pieces and incorporated through the dry ingredients.
- In a small bowl, whisk the egg, egg yolk, vanilla, and sourdough starter until well blended.
- Pour the liquid egg mixture into the dry ingredients while it's still mixing on low speed. Mix just until there is no more flour at the bottom of the mixer bowl. Don't overmix.
- Put the dough into a covered plastic bowl and place in the fridge for 24 hours or up to 3 days.
- When you are ready to bake the cookies, preheat the oven to 350. Scoop out the dough in 1 tbsp sized balls and place on cookie sheets, leaving 2 inches between cookies. Sprinkle them with salt and place in the oven. You don't need to flatten them before baking. Bake for 10 -12 minutes or until set. The tops should be dry. knowing when they are done is the tricky part. You don't want them to be too dry, unless you prefer a cake like texture. Tap the pans on the counter a few times as soon as they come out of the oven. This will settle the cookies and create that fudgy, brownie like texture. Allow them to cool completely before removing from pans. Store them in a covered container in a cool dry space or freeze for later.