I came up with this staple base-cookie recipe for sourdough cookies. The brown butter and sourdough discard make a cookie that's flavor and texture is completely unmatched. It's chewy, sweet, buttery and can handle any flavor combination your heart desires. Here's a much needed chocolate option. The holidays call for seasonal flavors like peppermint to pair with the chocolate. Dipped in some warm hot cocoa, you've got the perfect winter treat.
This recipe uses peppermint hot cocoa to add flavor. When I was messing with the recipe, I added the cocoa to the cookie dough. That made them a bit dry and the chocolate flavor got lost in the mix. I then tried adding it to the brown butter to let the cocoa flavor bloom and become rich and dark. This really makes for a beautiful chocolate cookie. Mini chocolate chips are a must, and optional dusting with powdered sugar!
** I used a peppermint hot cocoa mix from trader joe's to flavor this dough! ♡ ̆̈
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What You'll Need:
1 stick of unsalted butter
170 g brown sugar
145 g granulated sugar
1 tsp peppermint cocoa mix
1 tsp cocoa powder
1 egg
1 egg (yolk only)
90g sourdough starter
1 tsp vanilla
325g all purpose flour
1/2 tsp baking soda
1/2 baking powder
1 tsp salt
1/2 cup mini chocolate chips
1/2 cup powdered sugar for dusting
Let's Make It:
Brown your butter. Heat a pan on low. I use my cast iron pan but if you use a lighter pan just make sure you watch it closely/ stir often. Heat your butter on low and stir, watch closely as the butter melts. It will foam up slightly and go from a light white to a graham color. Add your cocoa powder/ peppermint cocoa mix and stir in. Bring it off the heat immediately and let it cool gradually in the pan for about 2-3 minutes.
In a bowl, add your brown and white sugars, vanilla, egg, egg yolk, and sourdough starter.
Add your warm brown butter/ cocoa mix and whisk into your ingredients above. It will look dark and glossy.
In a separate bowl, add your flour, baking powder and baking soda and salt. Whisk together.
Fold in your flour mix into your brown butter/ sugar mix. Use a rubber spatula and incorporate your dry ingredients into your wet ingredients. When mixed, add your chocolate chips and fold in with rubber spatula or with your hands.
Wrap your dough in plastic wrap and chill in your fridge for 30 minutes.
Preheat your oven to 375˚
When your dough has chilled, use a cookie scoop or a spoon to roll your dough into palm-sized balls. These are meant to be on the bigger side.
In a small bowl, add 1/2 cup of powdered sugar. Roll your dough balls into the powdered sugar and place on a parchment-paper lined cookie sheet.
Chill for another 30 minutes.
Bake for 12-14 minutes (oven dependent). Cool on a cooling rack immediately after.
Optional: Warm some white chocolate chips in the microwave for 30 second increments and stir until melted. Drizzle warm white chocolate over your cookies!
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