sourdough-spelt-chocolate chip-toffee cookies
Formula
- 155g butter
- 204g light brown sugar
- 148g white sugar
- 30g active sourdough starter*
- 2 eggs
- 5g vanilla extract
- 212g all purpose flour**
- 120g whole spelt flour
- 6g baking soda
- 8g salt
- 115g chopped chocolate
- 50g semi sweet chocolate chips
- 50g milk chocolate chips
- 50g toffee bits
*These can be made without sourdough as well, just be sure to follow the refrigeration steps!!
**You can (optionally) substitute up to half of the AP flour with pastry flour as suggested in the YouTube video
Method
- Whisk dry ingredients
- Cream butter & sugars for 2 minutes
- Add sourdough starter
- Continue to cream for 5-7 more minutes
- Add eggs one at a time, mixing for 30-45 seconds after each egg. Add vanilla with second egg
- Add dry ingredients & mix until just combined
- Stop mixer & fold in any unmixed dry ingredients with a rubber spatula
- Fold in chocolate, toffee, and/or other add-ins
- Cover bowl & rest at room temp for 1 hour
- Transfer to refrigerator for 2-3 hours
- Form cookie dough into balls (50-60g for smaller cookies, 85-100 for larger)
- Store dough balls in sealed container
- Refrigerate for 12-24 hours, or freeze for several weeks
- Bake 11-14 minutes at 350º F
chocolate brownie cookies
Formula
- 275g flour
- 2g instant espresso
- 9g sea salt
- 8g baking powder
- 45g coca powder
- 4 eggs
- 275g white sugar
- 175g light brown sugar
- 18g vegetable oil
- 4g vanilla
* For MELTING: *
- 175g salted butter
- 90g (semi-sweet) or darker baking chocolate
- 25g cocoa powder
RECOMMENDED INCLUSIONS
- 25-50g chopped semi sweet chocolate
- 100-125g milk chocolate chips or discs
Method
- Whisk dry ingredients until fully combined and set aside
- Beat eggs and sugars in mixer for 7 minutes until light
- Add vegetable oil and vanilla to mixer, mix 2 minutes
- Meanwhile, melt the melting ingredients over low-medium heat until they melt together with a little stirring. It's OK for it to be a little hot but do not burn or boil!
- Do not cool the melted mixture, just add it to the mixed wet ingredients and mix all until just combined
- Set mixer to lowest speed and add dry ingredients until just combined
- Immediately turn off mixer and using a spatula fold in any unmixed dry ingredients
- Add inclusions and fold in
- Dough should be very loose and almost batter-like, but not liquid or runny
- Chill bowl of dough for at least 30 minutes
- After chilling, scoop dough out (in 2-3 portions) onto large pieces of plastic wrap. Form into a rough square about 1”/2.5cm thick & wrap securely
- Refrigerate until the next day or for several days