sweet stuff

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

1. Whisk dry ingredients
2. Cream butter & sugars for 2 minutes
3. Add sourdough starter
4. Continue to cream for 5-7 more minutes
5. Add eggs one at a time, mixing for 30-45 seconds after each egg. Add vanilla with second egg
6. Add dry ingredients & mix until just combined
7. Stop mixer & fold in any unmixed dry ingredients with a rubber spatula
8. Fold in chocolate, toffee, and/or other add-ins
9. Cover bowl & rest at room temp for 1 hour
10. Transfer to refrigerator for 2-3 hours
11. Form cookie dough into balls (50-60g for smaller cookies, 85-100 for larger)
12. Store dough balls in sealed container
13. Refrigerate for 12-24 hours, or freeze for several weeks
14. Bake 11-14 minutes at 350º F 

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

1. Whisk dry ingredients until fully combined and set aside 
2. Beat eggs and sugars in mixer for 7 minutes until light
3. Add vegetable oil and vanilla to mixer, mix 2 minutes
4. 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!
5. Do not cool the melted mixture, just add it to the mixed wet ingredients and mix all until just combined
6. Set mixer to lowest speed and add dry ingredients until just combined
7. Immediately turn off mixer and using a spatula fold in any unmixed dry ingredients
8. Add inclusions and fold in
9. Dough should be very loose and almost batter-like, but not liquid or runny
10. Chill bowl of dough for at least 30 minutes
11. 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
12. Refrigerate until the next day or for several days