These decadent chocolate chunk cookies are the ultimate treat for fall, with a rich, buttery flavor and gooey chunks of chocolate in every bite. If you don’t have a sourdough starter on hand, don’t worry—these cookies can still be delicious without it. Simply omit the starter and follow the recipe as directed for a classic chocolate chip cookie experience. Enjoy the warm, comforting flavors of fall with every cookie!
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Ingredients
Dough
3/4c butter
1c brown sugar
1/4c white sugar
1 egg yolk
1 egg
1 tbsp vanilla
1/4c active starter
1 3/4c AP flour
3/4 tsp baking powder
1 tsp salt
200g dark chocolate bar
Salt flakes
Directions
Brown the Butter: In a saucepan over medium heat, melt the butter and cook until it turns a golden brown and has a nutty aroma. Transfer the browned butter to a mixing bowl and let it cool completely.
Mix Sugars: Once the butter has cooled, add both the brown sugar and granulated sugar to the bowl. Whisk until the mixture is smooth and well combined.
Add Wet Ingredients: Beat in the egg, egg yolk, and vanilla extract until the mixture becomes light and creamy with a slight brown color.
Incorporate the Starter: Mix in your starter until fully incorporated.
Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
Chop Chocolate: Chop about 75% of your chocolate, making sure to save some larger pieces to use as toppings.
Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until almost fully combined. Gently mix in the chopped chocolate (excluding the reserved pieces for topping).
Chill the Dough: Line a small baking sheet with parchment paper. Use a large ice cream scoop to portion out the cookie dough onto the sheet. It’s okay if the dough mounds touch each other, as this step is just for chilling.
Top and Refrigerate: Top each mound of dough with the reserved chunks of chocolate. Cover the baking sheet and refrigerate the dough for at least 3 hours; for best results, refrigerate for 24 to 48 hours.
Preheat Oven: When ready to bake, preheat your oven to 365°F (185°C). Line a large baking tray with parchment paper.
Bake Cookies: Space the chilled cookie dough balls about 1-2 inches apart on the prepared baking tray. Bake for 18-20 minutes, or until the edges are golden brown.
Finish and Cool: After removing the cookies from the oven, gently tap the baking tray on the counter a few times to settle the chocolate chunks. While the cookies are still warm, sprinkle a pinch of sea salt on top. Allow the cookies to cool completely on the baking sheet before enjoying.
Enjoy your delicious homemade cookies!
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