Sourdough Chocolate Chunk Cookies with Hazelnuts

These soft-baked cookies offer the perfect balance of sweet, salty, chocolatey, and tangy thanks to the use of sourdough starter. When developing a sourdough starter, a big portion must be thrown away during each daily feeding and this recipe helps to repurpose some of that flavorful, nutrient-dense starter in another way. Chopped hazelnuts, flaky sea salt, and coarse sugar provide crunch to these fluffy, cake-like cookies.    Recipe    200g AP flour  155g whole wheat flour  60g whole wheat rye flour  1g baking powder  1g baking soda  218g salted butter, softened  185g sugar  160g light brown sugar  238g sourdough starter  4g vanilla   1 large egg  285g semisweet chocolate chunks  50g toasted hazelnuts, chopped  flaky sea salt and coarse sugar for sprinkling       Method    Preheat oven to 475F degrees. Line cookie sheets with parchment paper.  Cream together the softened butter and both sugars with a stand mixer fitted with the paddle attachment until light and fluffy, scraping down the sides if necessary.  Meanwhile, in a medium bowl, whisk together all of the flour, the baking powder, the baking soda, and the salt.  Add the sourdough starter to the creamed butter and slowly incorporate using the "stir" setting until well combined, then add the in the egg and vanilla and beat on low  speed until smooth.  Add in the flour mixture and, using the stir setting again, slowly incorporate the dry ingredients into the wet ingredients. Add in the chocolate chunks and chopped hazelnuts and stir until just combined.  Using a 1.5oz cookie scoop, scoop the dough onto prepared cookie sheets about 1 1/2" apart. Sprinkle with a little flaky salt and a big pinch of coarse sugar. Bake cookies for about 14-16 minutes on the middle rack until just golden on the bottom. 

These soft-baked cookies offer the perfect balance of sweet, salty, chocolatey, and tangy thanks to the use of sourdough starter. When developing a sourdough starter, a big portion must be thrown away during each daily feeding and this recipe helps to repurpose some of that flavorful, nutrient-dense starter in another way. Chopped hazelnuts, flaky sea salt, and coarse sugar provide crunch to these fluffy, cake-like cookies.

Recipe

200g AP flour

155g whole wheat flour

60g whole wheat rye flour

1g baking powder

1g baking soda

218g salted butter, softened

185g sugar

160g light brown sugar

238g sourdough starter

4g vanilla 

1 large egg

285g semisweet chocolate chunks

50g toasted hazelnuts, chopped

flaky sea salt and coarse sugar for sprinkling

 

Method

Preheat oven to 475F degrees. Line cookie sheets with parchment paper.

Cream together the softened butter and both sugars with a stand mixer fitted with the paddle attachment until light and fluffy, scraping down the sides if necessary.

Meanwhile, in a medium bowl, whisk together all of the flour, the baking powder, the baking soda, and the salt.

Add the sourdough starter to the creamed butter and slowly incorporate using the "stir" setting until well combined, then add the in the egg and vanilla and beat on low  speed until smooth.

Add in the flour mixture and, using the stir setting again, slowly incorporate the dry ingredients into the wet ingredients. Add in the chocolate chunks and chopped hazelnuts and stir until just combined.

Using a 1.5oz cookie scoop, scoop the dough onto prepared cookie sheets about 1 1/2" apart. Sprinkle with a little flaky salt and a big pinch of coarse sugar. Bake cookies for about 14-16 minutes on the middle rack until just golden on the bottom. 

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