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Double chocolate chunk sourdough cookies garnished with flaky salt, piled on a piece of parchment.
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4.34 / 3 votes

Double Chocolate Chunk Sourdough Cookies

This is my ideal cookie: It’s relatively thin, crispy on the edges, and chewy in the center. The deep butterscotch-like flavor is thanks to brown butter and an overnight rest, and it has plenty of puddles of chocolate with a salty pop to finish. Chunks of chocolate are a must—and are far superior to chips—because of how the chocolate distributes throughout the cookie.
Prep Time30 minutes
Cook Time35 minutes
Total Time14 hours
Course: Dessert
Cuisine: American
Servings: 30 small or 15 large cookies
Calories: 128

Ingredients

  • 1 stick (4 oz) unsalted butter
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup (110 g) active sourdough starter
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup plus 2 tablespoons bread flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup chopped dark chocolate chunks, 60% to 70% cocoa, divided
  • 1 cup chopped milk chocolate chunks, divided
  • Flaky sea salt, to garnish (optional)
US - Metric

Instructions

  • In a small, deep pot over medium-high heat, cook the butter, whisking frequently to scrape the bottom of the pot, until it’s a light honey color and little brown bits form on the bottom of the pot, 3 to 5 minutes. Turn off the heat and allow it to cool slightly for 5 minutes. You should have about 3 ounces (85 g) or a scant 1/2 cup (120 ml) of brown butter.
  • Transfer to a small bowl or container, cover, and refrigerate until it is opaque and has a creamy consistency, 45 minutes to 1 hour.
  • Once the butter has chilled, remove it from the fridge. In a large mixing bowl, use an electric hand mixer or wooden spoon to beat together the brown butter and both sugars until uniform, 2 to 3 minutes. Add the sourdough starter, egg, and vanilla, mixing to fully incorporate.
  • Stir in the all-purpose flour, bread flour, salt, baking powder, and baking soda. Incorporate with a spatula until mostly uniform.
  • Add 3/4 cup (130 g) of dark and 3/4 cup (130 g) of milk chocolate chunks, mixing to fully incorporate, reserving 1/4 cup (40 g) of each for topping the cookies.
  • For large cookies, scoop the dough into heaping 2-ounce (57g) balls using a scoop or eyeballing by hand; they should be about the size of golf balls. For small cookies, scoop into 1-ounce (28 g) portions.
  • Combine the reserved chocolate chunks in a small bowl and roll each cookie in them to coat the top. Move cookies to a large plate for storage. Cover and refrigerate overnight. At this point, the cookies can be wrapped well and frozen for up to two weeks, if desired. Bake from frozen.
  • Preheat the oven to 350°F (177°C) with two racks in the middle third of the oven.
  • Remove the portioned dough from the fridge and arrange the cookies on parchment-lined baking sheets, spacing them 3 inches (8 cm) apart, with no more than eight cookies to a sheet.
  • Slide the baking sheets into the oven and bake until set and slightly golden around the edges but soft in the middle, 13 to 18 minutes, depending on their size.
  • Remove from the oven and, while still hot, sprinkle each cookie with a little flaky sea salt, if desired.
  • Repeat with the remaining dough. Allow cookies to cool for at least 10 minutes on the baking sheets before enjoying.

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 93mg | Fiber: 1g | Sugar: 15g