Sourdough Thumbprint Cookies With Chocolate And Sea Salt
These sourdough thumbprint cookies with chocolate and sea salt are simple yet offer an exquisite mouthfeel. Crumbly and tender, these shortbread-like sourdough cookies offer the perfect balance of sweetness to satisfy your sweet tooth. The added touch of sea salt complements the chocolate flavors to perfection.
Ingredients
- 1/2 cup softened butter approx. 115g
- 1 egg
- 1/4 cup sourdough starter (discard or active) approx. 70g
- 2 1/2 cups all-purpose flour approx. 300g
- 1/4 cup soft brown sugar approx. 50g
- 1/2 cup granulated sugar (I used unrefined) approx. 100g
- 3/4 cups chocolate chips (milk or dark chocolate) approx. 100g
- sea salt crystals (to sprinkle on the cookies) as little or as much as you want
- 1 tsp vanilla extract
- 1/2 tsp baking powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream the softened butter and sugars.1/2 cup softened butter, 1/4 cup soft brown sugar, 1/2 cup granulated sugar (I used unrefined)
- Add the egg and vanilla extract and mix well.1 egg, 1 tsp vanilla extract
- Add the sourdough discard and the baking powder.1/4 cup sourdough starter (discard or active), 1/2 tsp baking powder
- Slowly incorporate the flour into the cookie dough. You will need to use your hands towards the end to make sure the dough is smooth.2 1/2 cups all-purpose flour
- The dough should be thick and soft when ready. Play-dough-like consistency.
- Shape the dough into a bowl and weigh it on your kitchen scale.
- My dough had 770g in total.
- Now divide the dough into 14 equal pieces.
- Mine weigh 55g each.
- If you wish to make the cookies smaller, divide the dough into 18 equal pieces.
- Prepare a cookie sheet with parchment paper and roll each cookie into a ball.
- Once they are on the cookie sheet, gently press them down with your hands. Don't overdo it as you don't want flat cookies.
- Place your thumb in the center of each cookie and gently press to create an indentation. The hole should not go all the way through. About halfway the cookie's thickness.
- You can also use a measuring spoon to create the indentation. I actually prefer it as it looks better and more even.
- Add the chocolate chips in the holes you created.3/4 cups chocolate chips (milk or dark chocolate)
- Bake the cookies at 350°F (175°C) for about 13 minutes.
- Take the tray out and gently spread the chocolate if the chocolate hasn't melted.
- Sprinkle the sea salt crystals on the cookies and put the cookie sheet back in the oven.sea salt crystals (to sprinkle on the cookies)
- Bake for another 2 minutes or until slightly golden.
- Serve and enjoy!
Notes
Store in an airtight container for up to a week.
Nutrition
Serving: 62gCalories: 220kcal
Tried this recipe?Let us know how it was!