Cookie Swap 101
What better way to ring in the festive season than sharing homemade cookies?
Courtesy of Marcy Lewis, the founder of Flour to Fork, a sourdough micro-bakery in Stewartsville. I discovered these at my local farmers’ market in Frenchtown and quickly became obsessed with the crispy-on-the-outside, chewy-on-the-inside texture and the subtle tang the sourdough imparts.
Ingredients
SERVINGS: Makes 18 large cookies
- 2½ cups all-purpose flour
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 1 teaspoon table salt
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- ¾ cup sourdough discard (unfed sourdough starter)
- 3 egg yolks
- 1 tablespoon vanilla extract
- 8 ounces dark chocolate, chopped
- 8 ounces milk chocolate, chopped
- 2 tablespoons flaked sea salt for sprinkling
Preparation
Preheat oven to 350°F.
Melt butter in microwave and set aside to cool slightly. Set half of dark chocolate aside for top of the cookies.
In a medium bowl, combine flour, baking soda, baking powder, and salt.
In a large bowl, cream butter, sugars, and sourdough discard together. Mix on medium speed for 3 to 5 minutes, until mixture is light and fluffy. Add egg yolks and vanilla to butter mixture and stir until well incorporated.
Add dry ingredients to wet ingredients, making sure not to overmix the batter. (This step can be done by hand or with a mixer on the lowest setting.)
To the batter, mix in by hand half of the dark chocolate and all of the milk chocolate.
Line a baking sheet with parchment paper. Using a large ice cream scooper, scoop out cookie dough onto the baking sheet, making sure to leave about 2 inches between each cookie. Top cookies with remaining chopped dark chocolate.
Bake at 350° for 12–15 minutes. Remove from oven and immediately sprinkle with flaked sea salt.
About this recipe
Available online, Stewartsville flourtofork.com
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