Sourdough Discard Double Chocolate Cherry Cookies
A little sourdough discard or starter adds flavor and makes the cookies a bit chewier.
Servings 20 cookies
Cost 5
Ingredients
- 12 tablespoons unsalted butter, softened (170 grams)
- ⅔ cup granulated sugar (130 grams)
- ⅔ cup light brown sugar (130 grams)
- 2 large egg yolks
- 1 teaspoon vanilla extract (6 grams)
- ¼ teaspoon almond extract
- 100 grams sourdough discard
- 1 cup plus 2 tablespoon all-purpose flour (or just weigh) (150 grams)
- ½ cup unsweetened Dutch process cocoa powder
- 1 teaspoon salt, Morton kosher
- ¾ teaspoon baking soda
- 10 oz bag Ghirardelli Bittersweet or Guittard Super Chips
- ¾ cup dried cherries or use up to ¾ cup if desired
Instructions
- Beat the softened butter and both sugars by hand or with an electric mixer just until creamy (not fluffy), scraping side of the bowl as needed. Add the egg yolks, vanilla and almond extract and beat just until mixed.
- Stir in 100 grams of sourdough discard.
- Mix together the flour, cocoa powder, salt, and baking soda. Add flour mixture to the mixing bowl, and stir to make a soft dough. Stir in the chocolate and cherrries.
- Using a large (about 2 oz) cookie scoop, scoop out 20 balls of dough and arrange on plastic wrapped lined plates. Cover with plastic wrap and chill for 2 hours or until very firm and cold. If you want to skip the chill time, that's fine too, but the cookies made with chilled dough were a little thicker.
- Preheat oven to 350 degrees F.
- Arrange cold dough balls about 3 ½ inches apart on parchment lined baking sheets.
- Bake one sheet at a time for 11-13 minutes or until the edges are set and the centers still look soft and slightly underbaked..
- When cookies are baked, slide the parchment onto the counter and let cool on the parchment. Transfer to a wire rack to finish cooling or if you want you can do what I do and throw them in the freezer. This seals in the moisture, solidifies the chocolate and cools down the cookies quickly.