Buttermilk Sourdough Chocolate Chip Cookies
Most cookie recipes avoid buttermilk like the plague… because liquid = cakey, flat, and disappointing.What if I told you that I have a secret way of adding buttermilk to chocolate chip cookies?🍪 I cracked the code. 👀No puff. No cake. No compromise.Just a cookie that shouldn’t work… but absolutely does.And once you try it?You’re not going back to basic cookies again.Speckled with brown butter, these buttermilk sourdough chocolate chip cookies are in a league of their own. The flavor is unbelievably deep, rich, and layered, with the brown butter bringing the most incredible nutty warmth to every bite.This recipe comes down to science. Lower moisture content lets these cookies bake up with irresistibly crisp edges and soft, gooey, chewy centers that feel absolutely perfect. They are truly phenomenal and I honestly have not seen another recipe like them anywhere online. These are 100% my family’s favorite cookie, the kind everyone hopes is waiting in the kitchen at the end of the day. I almost always have a batch tucked in the freezer ready to pop into the oven. You are going to love these! I picky with cookies - trust me these are wonderful!Recipe inspired by: @theboywhobakes
Ingredients
- 225 g salted butter softened
- 380 g all-purpose flour
- 3 Tbsp buttermilk powder
- 30 g corn starch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp coarse kosher salt
- 220 g white sugar
- 220 g brown sugar
- 3 egg yolks
- 240 g sourdough discard
- 1 tsp vanilla extract
- 284 g Ghirardelli dark chocolate melting chips roughly chopped (1 bag)
- 216 g Ghirardelli milk chocolate melting chips roughly chopped (most of 1 bag)
Instructions
- Brown the butter. You should have 185g of butter after browning.
- Using a stand mixer, with the whisk attachment on, mix the sugar and butter until it’s combined. Next add in 3 egg yolks. Mix until combined. (It’ll still be separated looking)
- Add in the sourdough discard and vanilla extract. Mix in until everything comes together smoothly.
- In a separate bowl, whisk together all of the dry ingredients. Then dump all of the dry ingredients into the stand mixer.
- Using a paddle attachment, mix in the dry ingredients until everything is mostly mixed. Some flour should still be visible. Don’t over-mix.
- Lastly, drop in your chopped chocolate melting chips. Mix very gently until combined. All of the flour should be mixed in well now.
- Roll dough into 70g size balls. Cover well with plastic wrap (you don’t want them drying out) and put in the fridge 4-24 hours. (The ones in my video went only for 4 hours in the fridge but the longer you leave them the better! The starter bacteria has longer to ferment and the flavors really develop!)
- Bake at 360 for 16-18 minutes.
- Optional: Tap the tray on the counter a couple of times to help the tops to crinkle before cooling.
- Enjoy!! Store in an airtight container. These stay soft and chewy for days!
- Recipe inspired by @theboywhobakes