“Sourdough” Chocolate Chip Cookies

Author Notes

Whenever I’m within a two (ok, maybe four) block radius of New York’s Chelsea Market, I make an excuse to pop in to Amy’s Bread for a crusty, dark chocolate-studded sourdough twist. If I’m lucky, I can snag one still warm from the oven, gushing with bittersweet chocolate.

But I’m not always around the block from Amy’s, and I wanted (needed) a faster fix. The problem? I don’t bake bread.

I like baking confections of all kinds—cakes, cookies, blondies —but I leave bread to the pros. Between the proofing, punching, kneading, and rising, it’s all just a little too much for my skill level. Instead, I decided to translate the sweet-tangy flavors into something I love to bake (and eat!) more than anything else: chocolate chip cookies.

One thing I know about bread baking is that you need a quality sourdough starter, a fermented mixture of water and flour used to leaven bread. Most starters take weeks to get just right, but to keep it simple, I came up with a solution, a "faux" sourdough starter. This imposter starter isn’t fermented enough to make a loaf of crusty bread, but we are just making cookies here. After two days, it’s got enough of a subtle sour flavor to give the cookie that pungent sourdough punch I’m looking for.

Making this starter is simple. Mix together some flour with some warm tap water in a large glass jar. Place the lid or kitchen towel on top, leaving it slightly ajar so the starter can breathe. Let it work its magic for two days in a cool, dark place, like a cupboard. The mixture won’t look any different until day two, when it will start to form big bubbles and nearly double in size.

To enhance the sourness, I use rye flour, which has more microorganisms and ferments more quickly than all-purpose flour. (Thanks to The Perfect Loaf for this helpful tip!) To up the tanginess even more, I replaced the vanilla extract typically found in a chocolate chip cookie recipe with distilled white vinegar. It adds a sour flavor and tender bite.

The cookie dough is a bit sticky, so I like to use a medium cookie scoop when portioning out the dough. It makes a cookie that’s about 3-inches once it’s baked and gives the perfect balance of crunchy golden-brown edges with a doughy molten center. When the cookies come out of the oven, I like to top with a little flaky sea salt for a savory finish.

The incredibly rich, ultra-addictive cookies won’t last long. In fact, after throwing your sheet in the oven, you may want to start growing another sourdough starter for the next batch. —Grant Melton