The only thing better than a chocolate chip cookie is a GIANT chocolate chip cookie. And the only thing better than a giant chocolate chip cookie is a giant SOURDOUGH chocolate chip cookie!
What is it about chocolate chip cookies that keep us coming back? There are endless variations of them – all of which I love. Every version of chocolate chip cookies, whether they are cake-like or crispy, I will happily consume with glee. However, these giant sourdough chocolate chip cookies have me hooked. We all know it’s impossible to eat just one measly chocolate chip cookie and so a giant version solves that problem. They are shareable which is a wonderful thing (depending on your mood and level of hunger, of course). And as with any recipe that contains sourdough discard, they have another layer of flavor that’s undeniable. Just like my classic Sourdough Chocolate Chip Cookies, the giant version is buttery, tender and almost butterscotch-like in flavor.
WHY GIANT SOURDOUGH CHOCOLATE CHIP COOKIES?
- Flavor! The primary reason I like to use sourdough discard in recipes is for flavor. The complex fermented flavor of sourdough really plays nicely in baked goods to help balance out sweetness.
- Texture! Sourdough discard adds moisture to recipes and can even make them more tender if incorporated correctly.
- Economy! Whenever you are feeding and maintaining a sourdough starter, there is always discard to reckon with. Instead of tossing it, I keep a cache in the refrigerator and use it in all sorts of recipes like my Easy One Bowl Sourdough Brownies, Sourdough Lemon Bars, Sourdough Banana Bread and even Sourdough Pie Crust!
HOW THIS RECIPE COMES TOGETHER
-Cold butter: First, cold butter is smeared for about 30 seconds in the bowl of stand mixer or with a hand mixer.
-Add sugar: Next, both granulated and brown sugars are beaten briefly with the butter. Unlike other cookie recipes, we are not creaming the butter and sugars until pale. We are smearing them together until they are combined but clumpy.
-Add wet ingredients: Cold eggs, cold sourdough discard and vanilla extract are slowly streamed into the butter and sugar mixture. Everything will look like a curdled mess at this point so don’t panic!
-Add dry ingredients: Bread flour, baking powder and salt are added, followed by the chocolate chips or chopped chocolate. Everything is mixed until just combined.
-Portion and freeze: Large scoops of cookie dough are portioned out and frozen for about an hour before baking.
-Bake: The cold dough balls go right into an oven and bake for 18-20 minutes.
KEY INGREDIENTS & TIPS FOR SUCCESS
- -Sourdough starter: Active starter or discard can be used in this recipe. I use a more liquid starter, not a stiff starter. If you don’t want to use sourdough discard, try my recipe for non-sourdough Chocolate Chip Cookies. You can also leave the discard out of this recipe and the cookies will still be delicious.
- –Bread flour: Bread flour gives these large cookies the structure they need. And since we are only briefly mixing ingredients instead of the more traditional way of creaming butter and sugar before adding flour, the cookies will not turn out tough. King Arthur all purpose flour would probably work in place of the bread flour since it has a higher protein content than other all purpose flours.
- -Salted butter: I prefer using salted butter in my baking and cooking. However if you prefer to limit the salt level, you can certainly use unsalted butter in this recipe. You can also add 1/2 – 1 tsp of sea salt separately with the dry ingredients if using unsalted butter.
- –Chocolate chips: Feel free to use any type of chocolate or chocolate chips you like – milk, semi-sweet or dark. In the recipe I suggest using two kinds of chocolate for added flavor.
- -Keep ingredients cold when called for. You will notice in the recipe that the butter, eggs and discard can all be pulled directly from the refrigerator. We are not starting with room temperature ingredients like a typical cookie recipe. The cold ingredients and quick mixes all work together to create a cookie that bakes up very tender. It’s a similar process when you make pie dough! The cold butter becomes entrapped in the dry ingredients and creates steam when baked, creating a tender texture.
Giant Sourdough Chocolate Chip Cookies
Equipment
- 1 kitchen scale
- 1 hand or stand mixer with paddle attachment
- 1 large mixing bowl
- 1-2 medium mixing bowls
- 1 spatula
- 2 half sheet baking trays
- parchment paper
Ingredients
- 3 cups (360 grams) bread flour
- 1 tsp (3 grams) baking powder
- 1/2 tsp (3 grams) baking soda
- 1/2 tsp (2 grams) sea salt optional
- 2 sticks (226 grams) salted butter, chilled and cubed
- 1 cup (213 grams) dark or light brown sugar
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs cold from the refrigerator
- 2 tsp (10 grams) vanilla extract or vanilla paste
- 1/2 cup (120 grams) sourdough discard cold from the refrigerator
- 1 cup (170 grams) dark chocolate chips or chopped chocolate
- 1 cup (170 grams) semi sweet chocolate chips or chopped chocolate
Instructions
- In a mixing bowl, combine the flour, baking powder, baking soda and salt (if using). Stir together to combine and set aside. Weight out the chocolate chips or chopped chocolate, combine the two kinds of chocolate in a single bowl and set those aside as well.
- In a bowl or measuring cup, combine the eggs, vanilla and sourdough discard. Whisk to combine and set aside.
- Add the cold, cubed butter to a large mixing bowl and beat on medium speed with the paddle attachment for about 30 seconds. You don't want to beat or cream the butter, just smear it and break it up a bit.
- Next add the brown and granulated sugars to the butter and mix on medium speed until just combined but still crumbly.
- With the mixer on medium low speed, begin to slowly stream the egg/vanilla and discard mixture into the sugars. The mixture will look broken and separated with bits of butter still visible. Add the dry ingredients followed by the chocolate and mix until just combined.
- With a large spoon or spatula, scoop giant 150 gram balls of cookie dough onto the parchment-lined baking sheets. Five cookies per sheet is ideal so the cookies can spread out as they bake. Pile the dough high into imperfect balls so they spread less in the oven. Freeze the trays of cookie dough for at least 1 hour before baking.
- Preheat a conventional oven to 375° F.
- Bake one tray of cookies at a time for 18-20 minutes, rotating half way in between. The cookies are done when they are beginning to brown on top but are still soft in the center. Remove the cookies and let them cool.
- Store cookies in an airtight container for up to 5 days at room temperature.
