Sourdough Chocolate Chip Cookies

If you're in the mood for a sweet treat, my favorite chocolate chip cookies are perfect for making in batches and freezing the dough. I love the mix of bread flour and all-purpose flour for a cookie that has the perfect chew and structure. These cookies are a staple in our home, and with a stash in the freezer, you can easily bake just enough when that craving for something sweet strikes. They're crisp around the edges, chewy in the middle, and simply irresistible.

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup bread flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 cup granulated sugar (100 grams)
• 1 cup dark brown sugar, lightly packed (190 grams)
• 14 tablespoons unsalted butter (197 grams)
• 1 large egg at room temperature
• 2 teaspoons vanilla extract
• 5.5 ounces semi-sweet chocolate chips
• 5 ounces dark chocolate, chopped into chunks
• Flaky salt, to top

Directions

1. Gently melt the butter in a saucepan over low heat. Set aside to cool slightly.
2. In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a medium mixing bowl, whisk together the brown and granulated sugars. Pour in the melted butter and stir just until combined. Whisk in the egg and vanilla until the mixture is smooth and creamy, then whisk vigorously until it lightens in color.
4. Fold the flour mixture into the wet ingredients just until a few streaks of flour remain. Add the chocolate and continue folding until the chunks are evenly dispersed.
5. Measure about 2.5 tablespoons for each cookie, or use a 1.5-ounce cookie scoop, to form about 18 dough balls. Chill the dough balls, uncovered, in the refrigerator for 2 hours.
6. Bake at 350°F for 11–12 minutes. You can tap the pan at 7 minutes to create a flatter cookie.
7. Allow the cookies to cool on their trays for 2–3 minutes before transferring them to a wire rack to continue cooling. Sprinkle with flaky salt, if desired.

From our kitchen to yours.