These cookies are soft on the inside and crispy on the outside. They are sweet and rich thanks to the cocoa and dark chocolate. And a few crumbs of coarse salt provide a real explosion of flavor. A good portion of sourdough starter or sourdough discard replaces the eggs in this recipe. So if you replace the butter with a vegan version, you can make vegan chocolate cookies. Happy baking!
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- Butter is browned for this recipe. If you want to make vegan cookies from this recipe, you can replace the butter with a plant-based alternative. Vegan butter does not brown, it is all you need to melt it.
- brown and white sugar for sweetness and consistency.
- In this case, sourdough starter is not the leavening agent, but provides stability and flavor. It does not have to be active or freshly fed. You can also use sourdough discard for this recipe. I feed my sourdough starter with equal parts water and flour. If you feed your starter with a higher proportion of flour, you must reduce the flour in the recipe accordingly so that the finished cookies are still soft.
- Wheat flour: The best flour for cookies is all-purpose flour or type 405 wheat flour.
- Baking powder and baking soda
- Salt: fine salt for the dough and coarse salt for the topping.
- Cocoa powder, unsweetened.
- Chocolate chips, drops or chopped chocolate. It is important that the cocoa content is at least 70%.
- Melt and brown the butter, beat with the sugar until fluffy and mix with the sourdough starter.
- Stir in the dry ingredients and shape the dough into balls.
- Bake the cookies at 180 degrees fan for about 12 minutes. Sprinkle with salt and leave to cool on the baking tray.
The perfect American chocolate cookies are soft on the inside and crispy on the outside. To achieve this, it is important that the cookies are not baked for too long. When you take them out of the oven, they should still be soft and almost raw in the middle. They will harden while they cool. It is also important that there is not too much flour in the dough. I feed my sourdough starter with equal parts water and flour. If you feed your starter with a higher proportion of flour, you will need to reduce the flour in the recipe accordingly so that the finished cookies are still soft.
Helpful tools – My recommendations
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- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- With this sharp baker’s knife*, you can make precise cuts in your bread and get creative with intricate scoring patterns.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- A cooling rack* for bread, rolls and waffles.
You can find more product recommendations here.
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Recipe: Fudgy Sourdough Chocolate Cookies
Ingredients
- 250 g butter
- 200 g brown sugar
- 200 g white sugar
- 150 g sourdough discard or sourdough starter, room temperature
- 370 g wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 pinch salt
- 50 g cocoa powder
- 100 g chocolate chips dark chocolate
- flaky salt optional
Instructions
- Melt the butter in a pan and simmer over a medium heat until the butter turns golden brown and smells of caramel. Remove the pan from the heat and leave to cool.
- Preheat the oven to 180 degrees.
- Beat the cooled butter with the sugar until fluffy. Stir the sourdough starter by the spoonful into the butter and sugar mixture.
- In a second bowl, mix together the flour, cocoa, baking powder and baking soda. Gradually stir the dry ingredients into the butter and sugar mixture. Finally, mix the chocolate chips into the batter.
- Line two baking trays with baking paper. Using a tablespoon and your hands, shape the dough into medium-sized balls. Place the balls on a baking tray with enough space between them and flatten slightly.
- Bake the cookies for about 12 minutes. The center of the cookies should still be soft.
- Sprinkle the cookies with coarse salt and leave to cool on the tray for 20 minutes. Bon appétit!
Notes
- Butter is browned for this recipe. If you want to make vegan cookies from this recipe, you can replace the butter with a plant-based alternative. Vegan butter does not brown, it is all you need to melt it.
- In this case, sourdough starter is not the leavening agent, but provides stability and flavor. It does not have to be active or freshly fed. You can also use sourdough discard for this recipe. I feed my sourdough starter with equal parts water and flour. If you feed your starter with a higher proportion of flour, you must reduce the flour in the recipe accordingly so that the finished cookies are still soft.
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