Description
Everyone loves a good chocolate chunk cookie recipe, right? Crispy on the outside, and soft and chewy on the inside, these sourdough chocolate chunk cookies are the ultimate crowd-pleaser. The tahini gives a wonderful nutty flavour and the chopped chocolate fills them to the brim with melty chocolatey goodness!
Ingredients
Scale
- 103g AP Flour
- 103g Spelt Flour
- 3g Baking Soda
- 41g Sourdough Discard
- 62g Butter ( Room Temperatuer)
- 62g Tahini
- 82g Sugar
- 70g Brown Sugar
- 62g Eggs
- 3g Salt
- 131g Dark Choco Chip
For Topping
- Maldon salt
- Topping Chocolate (Chopped)
Instructions
- Preheat the oven to 350°F (176°C).
- In a medium bowl, whisk together the dry ingredients.
- In a large bowl, cream together the butter, tahini, and sugar.
- Add the egg, then mix until fully combined.
- Add the sourdough discard; gently mix it into the batter.
- Add the flour, baking soda, and salt mixture, then mix it into the batter being careful not to over-mix the cookie dough.
- Add the chocolate chips and mix them in just to combine.
- Transfer the cookie dough to the fridge for 30 minutes to rest.
- Scoop the cookies (if weighing, I portion them into 60-gram balls) with a spoon and place them onto a Silpat or parchment paper–lined baking tray.
- Bake the cookies for 12 to 13 minutes, then remove them from the oven and gently place a few additional chocolate chunks.
- Put the cookies back into the oven for another 2 to 3 minutes and bake until fully cooked. The cookies should be golden brown but still very soft to the touch.
- Sprinkle the top of the baked cookies with some sea salt flakes.
- Allow the cookies to cool on the baking tray for 3 to 4 minutes before removing them and placing them onto a cooling rack.
Notes
- You can substitute other nut or seed butters in place of the tahini.
- Once your ingredients are incorporated it is important to GENTLY mix in the chocolate to not over-mix.
- You can use only all purpose flour or substitute another heritage grain for the spelt.
- While we prefer chopped chocolate chunks, you can use chocolate chips.
- For this recipe we are using a slightly overripe levain fed at 100% hydration.
- Prep Time: 20 mins
- Cook Time: 12-15 mins
- Category: Sourdough
- Method: Baking
- Cuisine: Baking