Potato Flake Sourdough Chocolate Chip Cookies
If you love chocolate chip cookies with crispy edges and soft, chewy centers, this potato flake sourdough chocolate chip cookies recipe is the perfect treat for your sweet tooth.
Equipment
- Mixing Bowls
- measuring cups and spoons
- Wooden Spoon or Silicone Spatula
- Whisk
- Hand Mixer or Stand Mixer
- Baking Sheets
- Parchment Paper or Silicone Baking Mat
- Wire Cooling Rack
- Rubber Spatula
- Sharpe Knife or Bench Scraper
Ingredients
- 1 cup unsalted butter softened
- ½ cup white sugar
- 1 ¼ cups brown sugar
- 1 large egg + 1 egg yolk
- ½ cup potato flake sourdough starter or discard
- 1 Tablespoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mini semi-sweet chocolate chips
Instructions
- In a stand mixer with a paddle attachment, on medium-high speed cream together butter, white sugar and brown sugar until light and fluffy.
- Add eggs, sourdough discard, and vanilla. Mix well until light and fluffy.
- In a separate large bowl, mix together flour, baking soda, and salt.
- Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.
- Fold in mini chocolate chips.
- Divide the dough into two portions on two separate pieces of wax paper, parchment paper, or plastic wrap. Shape the cookie dough into a log and roll it up tightly. Place in the fridge to ferment for 24 hours.
- After fermenting, preheat the oven to 375°F and line a baking sheet with parchment paper.
- Remove from the fridge and cut pieces off of the cookie dough log and roll into a ball, trying to get them similar in size so that they will bake evenly.
- Place them 2 inches apart on a parchment lined cookie sheet.
- Bake for 8-10 minutes. The edges should start to turn a golden brown.
- Remove from the oven and allow them to cool on the baking sheet for about 5 minutes. If you prefer a flatter cookie, immediately press the cookies down with a spatula after removing them from the oven. If you like a fluffy cookie, leave them as they are.
- Transfer to a wire rack to cool cookies the rest of the way.
Notes
To freeze dough, wait until the fermentation time is over and then place in the freezer. To make it even easier for baking from the freezer, go ahead and shape the dough into balls prior to freezing.