Sourdough Chocolate Chip

I had planned to make King Arthur's Recipe of the Year Choocolate Chip cookies, but i accidentally made a different recipe. There were very good, and I will make the other recipe another time.

Ingredients:

• 8 tablespoons (113g) unsalted butter
• 2/3 cup (142g) dark brown sugar, packed
• 1/2 cup (99g) granulated sugar
• 1/2 cup (113g) ripe sourdough starte
• 1 large egg
• 2 teaspoons Vanilla Extract
• 1/2 cup plus 2 tablespoons (75g) all-purpose flour
• 3/4 cup (90g) Bread Flour (I just used all-purpose flour, and added 2 tablespoons more flour)
• 1/2 teaspoon table salt
• 1/2 teaspoon baking powder (or 1/2 teaspoon cream of tartar with 1/4 teaspoon baking soda for no corn starch version)
  
• 1/4 teaspoon baking soda
• 1 1/4 cups (213g) dark chocolate, chopped; divided*
  (I used semi-sweet chips that I chopped some more)
• 1 1/4 cups (213g) milk chocolate, chopped; divided (I used chopped peanut M&Ms, and ~ 250g) 
• some Kosher salt, to garnish; optional
  

Instructions:

1. Brown the butte in a deep pot over medium-high heat by cooking the butter, whisking frequently to scrape the bottom of the pot, until it is reaches a light honey color and little brown bits form on the bottom of the pot, 4 to 6 minutes. 
2. Remove the pot from heat and allow the butter to cool slightly for 5 minutes. Transfer the brown butter to a small container, cover, and refrigerate until opaque and creamy in consistency, about 1 hour.  
3. In a large stand mixer bowl, combine the sugars and brown butter. Mix until it is evenly combined and the mixture has a wet, sandy appearance, about 3 minutes. 
4. Add the starter, egg, and vanilla, mixing to fully incorporate.  
5. Whisk the flours, salt, baking powder, and baking soda together.
6. Stir the flour into the other ingredients, stirring just until the ingredients are incorporated.
7. Switch to a spatula and add 1 cup (170g) of chopped dark and 1 cup (170g) of chopped milk chocolate, mixing to fully combine.
   -- NOTE:  -- The remaining 1/4 cup (43g) of each chocolate will be used for topping the cookies.  
8. Scoop the dough onto a parchment-lined baking sheet with a large cookie scope (about 30g, or 1 ounce). Place the balls close together so that they fit on a single baking sheet. Cover and refrigerate overnight, or at least 8 hours. 
9. Preheat the oven to 350°F with two racks in the middle third of the oven.  
10. Remove the baking sheet with the scooped dough from the fridge. Combine the reserved chopped chocolate in a small bowl.  
11. One at a time, roll each scoop of cookie dough into a neater ball in the palms of your hands, then dip it into the chocolate so that several pieces adhere to the top.  
12. Arrange the cookies on parchment or Silpat lined half baking sheets, 12 per sheet.
13. Bake the cookies for 15 to 18 minutes, until set and slightly golden around the edges but soft in the middle. 
14. Remove from the oven and, while still hot, sprinkle each cookie with a little Kosher salt, if desired. 
15. Repeat with the remaining dough until all the cookies are baked. Allow them to cool for at least 10 minutes on the sheet pans before  transferring to a wire rack to cool completely.
    

 

Carole's Notes:

We liked these cookies!

The recipe is adapted from https://www.kingarthurbaking.com/recipes/sourdough-chocolate-chip-cookies-recipe