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Sourdough Discard Chocolate Chunk Cookies

These cookies are decadent, indulgent and absolutely delicious little morsels of heaven. Quality ingredients makes a world of difference, so be sure to splurge for the good chocolate!
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Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 300 GRAMS UNSALTED BUTTER You will brown and end up with 235 grams
  • 2 TBSP MILK POWDER
  • 2 WHOLE VANILLA BEANS SPLIT AND SEEDED
  • 320 GRAMS LIGHT BROWN SUGAR
  • 120 GRAMS SUPERFINE / GRANULATED SUGAR
  • 3 EGG YOLKS
  • 1 TBLS VANILLA PASTE
  • 240 GRAMS SOURDOUGH DISCARD
  • 75 GRAMS MILK CHOCOLATE FEVES OR CHOPPED CHOCOLATE BAR I LIKE CALLEBAUT - YOU WANT TO USE A HIGH QUALITY CHOCOLATE WITHOUT STABILIZERS TO GET THE BEST MELT FROM YOUR CHOCOLATE. REGULAR CHOCOLATE CHIPS HAVE STABILIZERS THAT INHIBIT MELTING.
  • 300 GRAMS DARK CHOCOLATE FEVES OR CHOPPED BAR CHOCOLATE I LIKE CALLEBAUT, VALRHONA or OLIVE NATION
  • 75-100 GR DARK CHOCOLATE BAR
DRY INGREDIENTS
  • 380 GRAMS ALL PURPOSE FLOUR
  • 1 TSP BAKING SODA
  • 1 TSP KOSHER SALT
  • 1 TBLS MALADON FLAKE SALT OR LARGE FLAKE SEA SALT – RESERVED FOR GARNISH

Equipment

  • Cookie Sheet Preferably light colored Aluminum like NordicWare
  • Stand Mixer or Hand Mixer
  • Cookie Scoop
  • Sauce Pot

Method
 

  1. IN A WIDE BOTTOM SAUCEPAN, ADD BUTTER, VANILLA BEAN PODS AND ALL THE SEEDS. COOK ON MEDIUM HEAT UNTIL MIXTURE STARTS TO BUBBLE . WATCH CLOSELY AND LISTEN.
  2. ADD IN THE MILK POWDER AND STIR TO COMBINE.
  3. MIXTURE WILL START TO SPATTER AND MAKE NOISE. ONCE IT STARTS TO QUIET… WATCH CLOSELY.
  4. AS SOON AS YOU SEE IT START TO TURN A GOLDEN CARMAL COLOR & A FEW BITS OF BROWN ON BOTTOM OF THE PAN, YOU'RE CLOSE TO REMOVING. THE BUBBLING SOUNDS SHOULD BE VERY QUIET NOW, TOO.
  5. REMOVE FROM HEAT AND COOL COMPLETELY.
  6. SET ASIDE TO COOL COMPLETELY. (You can make the browned butter a day or so ahead. If not, just place in fridge/freezer to harden).
  7. MEANWHILE, WHISK TOGETHER YOUR DRY INGREDIENTS (REMEMBER TO RESERVE THE FLAKE SALT FOR FINISHING) AND CHOP YOUR CHOCOLATE.
  8. ONCE THE BUTTER HAS CHILLED, ADD BROWNED BUTTER AND SUGARS TO A MIXING BOWL AND WHIP UNTIL FULLY CREAMED (ABOUT 2-3 MINUTES).
  9. ADD EGG YOLKS AND VANILLA PASTE AND MIX UNTIL INCORPORATED.
  10. MIX IN SOURDOUGH STARTER JUST UNTIL BATTER FORMS.
  11. ADD IN RESERVED DRY INGREDIENTS AND MIX UNTIL JUST COMBINED.
  12. GRATE IN CHOCOLATE BAR.
  13. FOLD IN REMAINING CHOCOLATES
  14. SCOOP OUT 16 SCOOPS ONTO PARCHMENT LINED CONTAINER (THEY SHOULD WEIGH APPROXIMATELY 85 GRAMS)
  15. SPRINKLE ON ANY CHOCOLATE SHAVINGS LEFT OVER THE ENTIRE TRAY OF COOKIES.
  16. PLACE IN AIRTIGHT CONTAINER AND REFRIGERATE FOR 48 HOURS, BUT CAN GO UP TO 3 DAYS. (You can also freeze the dough balls AFTER you've let them rest for 48 hours in the fridge).
  17. WHEN READY TO BAKE, PREHEAT OVEN TO 350 DEGREES.
  18. PLACE DOUGH BALLS ON PARCHMENT LINED COOKIE SHEETS (ABOUT 6 PER STANDARD ½ SHEET PAN).
  19. I LIKE TO DOUBLE PAN TO ENSURE THE BOTTOMS DON'T BROWN TOO QUICKLY, SO DOUBLE UP YOUR TRAY.
  20. BAKE FOR 10-12 MINUTES OR UNTIL COOKIES ARE A DEEP GOLDEN BROWN.
  21. SPRINKLE WITH FLAKED SALT IMMEDIATELY AFTER REMOVING FROM OVEN.
  22. LET COOL AND ENJOY!

Notes

IF YOU CAN, SPLURGE FOR THE GOOD CHOCOLATE! QUALITY CHOCOLATE MELTS MUCH NICER THAN CHOCOLATE CHIPS
AND CREATES A CREAMIER, MORE DECADENT COOKIE.
TRY ADDING A TSP OF ESPRESSO POWDER TO YOUR DRY INGREDIENTS FOR A CAFFEIN BOOST
I LIKE TO RESERVE LARGE CHUNKS OF CHOCOLATE TO PLACE ATOP THE SCOOPED BALLS TO ENSURE EACH COOKIE HAS A
DOLLOP OF GOOEY CHOCOLATE ON TOP.
GET CREATIVE WITH THE TYPE OF FINISHING SALT. I’VE USED ESPRESSO SALT, VANILLA SALT, SEA SALT, WHATEVER
YOU LIKE.. JUST BE SURE IT’S A LARGER FLAKE SIZE SO YOU CAN SEE IT AND THAT YOU SPRINKLE IMMIDIATELY AFTER
REMOVING FROM THE OVEN SO IT ADHERES TO THE COOKIE.
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