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Sourdough Chocolate Chip Cookies
Sam Merritt · sugarspunrun.com · Original Recipe
These sourdough chocolate chip cookies are made with brown butter, semisweet chocolate, and a sprinkle of sea salt. They have an incredible flavor and are perfect for using up sourdough discard! Recip
3
chewiness
2
crispiness
2
cakeyness
3
thickness
2
spread
2
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
unsalted butter1 cup (227g)
light brown sugar(firmly packed )1 cup (140g)
granulated sugar0.667 cup (133g)
egg yolks(room temperature preferred)2 each (36g)
vanilla extract1.5 tsp (6g)
sourdough discard0.667 cup (93g)
all-purpose flour2.75 cup (344g)
baking powder1 tsp (5g)
baking soda1 tsp (6g)
salt0.75 tsp (2g)
semisweet chocolate chips1.5 cup (255g)
flaky sea salt(for sprinkling)1 each (6g)
Total dough weight1.3kg
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- 720 min
- Yield
- ~24 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.1. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.51 (53th percentile)
Flour:Sugar1.26 (49th percentile)
Brown:White Sugar1.05 (55th percentile)
Egg:Flour0.10 (24th percentile)
Chocolate:Flour0.74 (41th percentile)
Fat %18.1 (68th percentile)
Sugar %21.8 (69th percentile)
Hydration0.10 (17th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.51
Flour:Sugar
1.26
Brown:White Sugar
1.05
Egg:Flour
0.10
Chocolate:Flour
0.74
Fat %
18.1
Sugar %
21.8
Flour %
27.4
Hydration
0.10