Sourdough Toffee Crunch Chocolate Chip Cookies
Ingredients
- 1 cbrowned unsalted butter
225 grams
- 3egg yolks
- ¾ csugar
150 grams
- ¾ cdark brown sugar
150 grams
- ¾ csourdough discard)
active starter is ok too (180 grams
- 1 tspsalt
- 1 tspvanilla extract
- 1 tspbaking soda
- 1 tspbaking powder
- 2 call-purpose flour
240 grams
- 1 ctoffee bits
225 grams
- ½ cchopped 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.
Sourdough Toffee Crunch Chocolate Chip Cookies
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About this Recipe
Tired of the same old chocolate chip cookies? Elevate your baking with these Sourdough Toffee Crunch Chocolate Chip Cookies, offering a unique depth of flavor and irresistible texture that will make them an instant favorite. These soft, chewy, and delicious cookies are a fantastic way to use your sourdough discard, transforming it into a gourmet treat.
The secret to their exceptional flavor lies in two key techniques: browned unsalted butter and the inclusion of sourdough discard. Browning the butter adds a rich, nutty, complex base, while the sourdough discard contributes a subtle tang and an incredibly chewy texture to the finished cookie. This thoughtful combination, along with crunchy toffee bits and pecans, sets these sourdough chocolate chip cookies apart from any you've had before.
Prepare yourself for a delightful sensory experience. Each bite of these Sourdough Toffee Crunch Chocolate Chip Cookies delivers a harmonious blend of sweet, gooey chocolate, buttery toffee, and the warm, nutty notes of pecans. The cookies are wonderfully soft and chewy in the center with perfectly crisp, golden edges, creating a textural symphony that’s utterly satisfying. This indulgent dessert truly feels like a special occasion treat.
Easily adapt these delicious sourdough chocolate chip cookies to your pantry and preferences. If you don't have pecans, you could substitute chopped walnuts or even almonds for a similar nutty crunch, or omit them entirely for a nut-free version. Feel free to experiment with different types of chocolate, such as milk chocolate chips, white chocolate chunks, or a mixture of your favorite chopped chocolate, to customize the flavor profile.
Perfect for a special occasion, an afternoon treat, or simply to enjoy with a cup of coffee, these Sourdough Toffee Crunch Chocolate Chip Cookies make an impressive dessert that's sure to be a crowd-pleaser and a new favorite in your baking repertoire.