Ben Starr, the Ultimate Food Geek, shows you that the ONLY way to make a better chocolate chip cookie is adding a perfect ratio of sourdough starter.
Printable recipe: ultimatefoodge...
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RECIPE: (Yields about 5dz cookies using 1 Tbsp scoops.)
In a large bowl, or the bowl of your stand mixer, add:
2 sticks (8oz / 227g) unsalted butter, softened (to soften cold butter quickly, place unwrapped sticks in 3 cups of 90F/32C water for 5-10 minutes, then pat dry before unwrapping)
6oz / 170g white sugar
6oz / 170g brown sugar
Beat on high for several minutes until light and fluffy. Then add:
2 eggs (if mixing by hand, add them one at a time)
Then add:
6oz / 170g sourdough starter (at 100% hydration. This is VERY important. If your starter is overhydrated, your cookies will be thin and burnt. If your starter is underhydrated, your cookies will be thick and cakey. See my video on how to fix an overhydrated starter here: • Troubleshooting "Simpl... )
1 Tbsp vanilla extract
If mixing by hand, add the starter in small amounts around the bowl. Mix until starter is fully incorporated. Then add:
9oz / 255 g all purpose flour
0.3oz / 9g salt (any type)
1 tsp baking powder (NOT baking soda)
Mix on low speed, only until almost all the dry flour is incorporated. Then add:
2-2.5 cups (or more) of chocolate chips...any type or mixture
(Yes, you can also add as many nuts to this recipe as you want. I do NOT endorse the corruption of chocolate chip cookies with nuts!)
Mix on low speed only until the chips are incorporated.
Scoop in 1 Tablespoon amounts onto a baking sheet lined with parchment/foil/wax paper or greased. Bake on the center rack of a preheated 350F /175C oven for 12 minutes, rotating after 6 minutes. Cookies are done when lightly browned around the edges and on top.
For frozen cookies, bake on the center rack of a preheated 350F / 175C oven for 6 minutes. Rotate and bake an additional 7-8 minutes until done.
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5 сен 2024
