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sourdough chocolate chunk cookies

Sourdough Chocolate Chunk Cookies with Tahini and Spelt.

  • Author: Matthew James Duffy
  • Prep Time: 20 mins
  • Cook Time: 12-15 mins
  • Total Time: 16 minute
  • Yield: 20-28 Cookies 1x
  • Category: Sourdough
  • Method: Baking
  • Cuisine: Baking

Description

Everyone loves a good chocolate chip cookie recipe, right? Crispy on the outside, soft and chewy on the inside, these 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!


Scale

Ingredients

  • 60g (1/2 cup) bread flour 
  • 60g (1/2 cup) all purpose flour
  • 60g (1/2 cup) whole grain spelt
  • 100g (1/3 cup) sourdough starter
  • 90g (7tbsp) butter
  • 120g (120ml) tahini
  • 95g (1/2 cup) white sugar
  • 95g (1/2 cup) brown sugar
  • 58g (1 whole) large egg
  • 18g (1 whole) egg yolk
  • 4g (1tsp) vanilla extract
  • 4g (3/4tsp) baking soda
  • 6g (1tsp) salt
  • 280g (2 cups) chopped dark chocolate

Instructions

  1. In a large bowl, whisk together the flour salt and baking soda until combined.
  2. Using a stand mixer and the whisk attachment cream the butter and tahini together until smooth OR use your hand beaters for all steps.
  3. Add the white and brown sugar and continue whisking until light and smooth.
  4. Add the vanilla, whole egg and egg yolk and mix until combined.
  5. Switch to the paddle attachment on the mixer.
  6. Add in the sourdough starter and mix until JUST combined.
  7. Add in 1/3 of the flour and mix on 1st speed for a light incorporation about 1 minute.
  8. Add in the rest of the flour and mix until just combined.
  9. Remove the bowl from the mixer and fold in the chocolate chunks using a spatula.
  10. Cover the bowl with a towel or plastic wrap and leave in the fridge for one hour, or up to overnight.
  11. Preheat the oven to 350°F/176°C.
  12. Remove from fridge and, using an ice cream scoop, scoop dough onto a sheet pan covered with parchment paper or a silicone baking sheet (3 inches apart, usually 8 fit on a baking sheet)
  13. Bake for 12-15 mins, or until edges start to brown.
  14. Cool on a wire rack.

Notes

  • You can substitute other nut or seed butters in place of the tahini. 
  • 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. 
  • You can omit the sourdough and decrease the TOTAL flour to 150 grams. 

Keywords: Sourdough Chocolate Chunk Cookies