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Chocolate chip cookies

Chocolate chip cookies

Studded generously with melt-in-your-mouth chocolate chunks.
Author:
Luciano van der Toorn
| Source:
The Sourdough Framework Recipes
Categories: The Sourdough Archives
Ingredients
115 g Butter (Cubed.)55 g Butter (Cubed.)210 g Dark Brown Sugar50 g Sugar1 pc Egg2 pcs Egg Yolk2 tsp Vanilla Extract210 g Bread Flour4 g Salt4 g Baking Soda170 g Chocolate Chips (60-70% cocao.)
Description

Dive into a world of decadence with these chocolate chip cookies, where every bite boasts the perfect balance of crisp edges and a soft, chewy center. Studded generously with melt-in-your-mouth chocolate chunks, each cookie promises a burst of rich flavor that’ll leave you craving just one more. Handcrafted with love and baked to golden perfection, these cookies are the ultimate treat for both casual snackers and discerning dessert aficionados.
Recipe
Instructions
1
On medium heat, brown the first set of butter until dark brown. Add to mixing bowl and let cool for 1 minute
2
Add the second set of butter to the mixing bowl (should not sizzle/foam), wait until everything is melted.
3
Add dark brown sugar and whisk until no clumps remain, ±30s. Add egg, mix until incorporated.
4
In a separate bowl, add all ingredients from egg yolk and mix briefly
5
Fold vanilla extract into mixture. Do not over-mix to prevent gluten formation.
6
Refrigerate (2-5°C) for at least 6 hours, max 5 days, or freeze max 6 months.
7
Using ice cream scoops (size 24/20/16), make round balls and place on parchment lined sheets.
Baking
1
Add mix from step 3 to the mix of step 4, fold using rubber spatula until no dry spots remain.
2
Baking in pre-heated oven set to 200C. Just before baking, using ice cream scoop (size 24, 20, or 16): Make round balls and place on parchment lined baking sheets. 60x40cm baking sheet holds 6 or 8 cookies.
3
Bake for 10-14 min. at 200°C, no steam.
4
For size 20 scoop: Bake for 14 minutes in deck oven.
5
For size 24 scoop: Bake for 13 minutes in deck oven.
Notes

Luciano has been a passionate hobby baker for years and then decided to focus his efforts on launching a micro bakery in Greece. He is passionate about fermenting and making people happy with great bread.
Austin Welsh-Graham 28 July 2026
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