Sourdough Toffee Crunch Chocolate Chip Cookies
These sourdough toffee crunch chocolate chip cookies are soft, chewy, & delicious and a great way to use your sourdough starter!
Ingredients
- 1 cupbrowned unsalted butter (225 grams)
- 3egg yolks
- ¾ cupsugar (150 grams)
- ¾ cupdark brown sugar (150 grams)
- ¾ cupsourdough discard (active starter is ok too (180 grams))
- 1 teaspoonsalt
- 1 teaspoonvanilla extract
- 1 teaspoonbaking soda
- 1 teaspoonbaking powder
- 2 cupsall-purpose flour (240 grams)
- 1 cuptoffee bits (225 grams)
- ½ cupchopped pecans (60 grams)
- 12 ozchocolate chips or chocolate chunks (roughly chopped (340 grams))
Directions
- 1
If you'll be baking right away, preheat the oven to 350°F and prepare a parchment paper-lined cookie sheet.
- 2
Use a small saucepan to brown the butter on medium heat. Once the butter is golden brown, remove it from heat and allow it to cool a little bit, then pour it into a large bowl or the bowl of a stand mixer.
- 3
Add the brown sugar and white sugar to the large bowl with the brown butter and mix. Adding the sugars to the butter before adding the egg yolks prevents them from scrambling when coming into contact with the hot/warm melted butter.
- 4
Once the butter and sugar are combined, add the egg yolks, sourdough starter, and vanilla and mix until combined.
- 5
Whisk the all-purpose flour, salt, baking powder, and baking soda together in a separate bowl, and then add the dry ingredients to the large bowl of wet ingredients and mix until just combined. Do not overmix.
- 6
Add the toffee bits, pecans, and rough-chopped chocolate chips and stir.
- 7
Use a cookie scoop or spoon the cookie dough onto prepared baking sheets and bake at 350°F until you have crispy edges but the middles are still soft, 10-12 minutes.
- 8
Cool on a wire rack and serve.