Sea Salt & Spice Sourdough Chocolate Chip Cookies


As the days march on, the dishwasher gets run for the 20th time this week, and you just cannot stare at your work computer any longer (<– is this all just me?), a cookie right about now sounds pretty darn tasty. But it can’t just be any cookie, it has to be a really good cookie. A cookie that is worth the time, the effort, those extra five dishes, the (very minimal) calories.

And then, you find it (because you’re here)! The cookie!

Because these cookies are good. Reeeeeeealllllll good. Like melt in your mouth, softly crunchy (yeah, I know!), gooey chocolatey goodness, burst-of-salt-crystals-in-yo-mouth heaven, subtle spice, and REAL good.

And these, my friends, are totally worth all those calories, makin’ and’a bakin’ time, and those dishes your dishwasher endlessly cleans.

Sometimes with this cookie-making kick I’ve been on lately, that tried and true regular choco chip recipe just won’t cut it. 

Also I had that forgotten sourdough starter to use. She’s not happy she’s been left in the back of the fridge for so long. So use I did! 

Back to the cookies.

Inspired by reading through Homestead and Chill’s recipe for Spiced Chocolate Chip Cookies – I knew I had to make them… like now.

These are magical. And they do involved sourdough starter, which is also magical. Maybe there’s where these cookies get their magical properties? If you don’t have sourdough starter, just ask your neighbor or friend for some. You and I both know that they have some. Plenty to spare. 

Because you have added sourdough starter, allowing these cookies to ferment overnight in the fridge gives them a slightly sourdough flavor and actually boosts nutrition. This last part is a fact about sourdough that you can look up. I’ve read it plenty of times but I’m not feeling the need to write it out here. But trust me, it’s true. 

These cookies are also spiced. Usually, I wouldn’t think of adding spices to my chocolate chip cookies unless it was cayenne pepper (spicy chocolate is amazing) but the cinnamon, ginger, nutmeg gave these cookies a warm, grounded quality and paired so well with the chocolate and sourdough tanginess. 

These, as most cookies, have both white and brown sugar. Did you know… using both kinds of sugar gives cookies the near-perfect texture? When baked, the white sugar helps crisp the outside of the cookie, while the brown sugar keeps the inside soft and moist. Using both – perhaps even if the recipe only calls for one – can give your cookies that extra push over the incredible edge. Go on, jump off that ledge named delicious.

These cookies also call for both all-purpose and bread flour. The bread flour gives these a slightly cakey texture. You’re welcome to use only all-purpose flour, they will just bake a little flatter. Both great, both delicious. 

If those weren’t all enough reasons to make these cookies, then let’s go with how pretty they are to photograph. They are! They’re gorgeous in their melty glory with their fancy sea salt flakes and crisped edges. So sexy, so sleek, so good, so ready for you to make!

Go, go my friends. Bake away.

Sea Salt & Spice Sourdough Chocolate Chip Cookies

Incredibly delicious and unique chocolate chip cookie with warming spices and tangy sourdough - these are a favorite in my house!
This recipe includes both all-purpose and bread flour. The bread flour gives these a bit more rise and makes them slightly cake-like. Feel free to use only all-purpose, if you'd like.
Course Dessert, Snack
Servings 30 cookies

Ingredients
  

  • 1 ¼ cup all-purpose flour
  • ½ cup bread flour or more all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 ½ tsp cinnamon
  • ½ tsp ground ginger
  • 1 pinch nutmeg
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup sourdough starter 100% hydration sourdough starter, discard or active
  • 1 large egg room temperature
  • 13 tbsp unsalted butter room temperature (1 stick + 5 tbsp)
  • 2 tsp vanilla extract
  • coarse sea salt optional for topping before baking

Instructions
 

  • In a medium bowl, combine dry ingredients: flour, salt, baking soda, cinnamon, ginger, nutmeg. Set aside.
  • With a stand mixer, or by hand, in a large bowl, cream together sugar, brown sugar, and room temp butter.
  • Add egg and vanilla to sugar/butter and mix well to fully incorporate.
  • Add the sourdough starter and mix well.
  • Add the dry ingredients into the wet ingredient bowl. Fold and stir until everything is just incorporated. Do not over mix!
  • Fold in chocolate chips.
  • Cover the bowl of dough and place in refrigerator for a minimum of one hour, up to 24 hours (this help with fermenting the sourdough and improves that tangy "sour" flavor).
  • Once you're ready to bake, pre-heat the oven to 350°F.
  • Place 1-2 tbsp of dough onto parchment lined cookie sheet, giving each cookie a bit of room for spreading.
  • Sprinkle cookies with flaky sea salt then bake for 10-12 minutes. The cookies will continue to cook and crisp out of the oven as they cool.
  • Allow to cool on the sheet pan for 5-10 minutes then remove and ENJOY.
  • These cookies are incredible fresh from the oven, slightly cooled, chocolate still melty. But also great for days after.
Keyword cookies, chocolate, chocolate chips, cinnamon, dessert

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