250gramssemi sweet chocolate chipsfor adding into cookie batter
115gramsunsalted butter
60gramsall purpose flour
½tspbaking powder
½tspsalt
4largeeggs
250gramssugar
2tspvanilla
60gramssourdough starter discard
Instructions
Allow the sourdough discard to come to room temperature so that it is soft and pliable.
60 grams sourdough starter discard
Preheat oven to 350℉ or 177℃.
Break the unsweetened chocolate into small pieces to ensure uniform melting.
113 grams unsweetened chocolate
Melt the unsweetened chocolate, chocolate chips and butter either over a double double or microwave. If melting in a microwave, do it 45 seconds at a time, stirring in between to prevent the chocolate from burning! Should take less than 2 minutes.
In a small bowl, sift the flour, baking powder and salt together.
60 grams all purpose flour, ½ tsp baking powder, ½ tsp salt
In a large bowl or stand mixer, beat the eggs and sugar until the mixture is thick and pale.
4 large eggs, 250 grams sugar
Add the vanilla and soudough starter.
2 tsp vanilla, 60 grams sourdough starter discard
On a low setting, add the melted chocolate mixture, followed by the flour mixture just until blended. DO NOT overblend as this deflates the egg mixture.
Fold in the remaining chocolate chips.
250 grams semi sweet chocolate chips
Let batter stand for 15 minutes
Drop the batter by a tablespoon or with a cookie-scoop about 2 inches apart on a lined baking tray.
Sprinkle some coarse salt on each cookie to bring out the flavor.
Bake for 8 minutes. They should be puffed up and a little cracked on the top. DO NOT overbake.
Allow to cool on the baking tray for 5 minutes before transferring them onto cooling racks.