Make Ahead

Lemon Olive Oil Sourdough Chocolate Chip Cookies

January 17, 2022
0 Ratings
Photo by valerieippolito
  • Prep time 20 minutes
  • Cook time 15 minutes
  • makes 18
Author Notes

Lemon and chocolate are an underrated pairing. In this recipe adapted from Edd Kimber's Sourdough Chocolate Chip Cookies, I add rye four and substitute the browned butter for some high-quality infused olive oil, like lemon or rosemary (virgin coconut oil will also work). The result is a bright, savory, crispy, chewy, and chocolatey dessert. —salt

What You'll Need
  • 60 grams rye flour
  • 130 grams all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt (half if using Morton)
  • 194 grams lemon-infused olive oil
  • 110 grams granulated sugar
  • 110 grams light brown sugar
  • 1 egg yolk
  • 120 grams sourdough discard
  • 1/2 teaspoon vanilla extract
  • 250 grams high-quality chocolate, roughly chopped or in disks
  • flaky sea salt to garnish
  1. In a bowl, whisk together flours, baking powder, and baking soda until combined.
  2. In a large bowl, whisk by hand or with a mixer olive oil and sugars for a few minutes, until combined. Beat in egg yolk for an additional few minutes until well-combined.
  3. Add sourdough discard and vanilla to the egg mixture. Mix well. Slowly incorporate flour mixture in two batches. Fold in chocolate.
  4. Refrigerate dough for at least a few hours and up to 5 days. I recommend baking on day 3 for a perfect tang.
  5. Preheat oven to 350 degrees F. Measure out about 60 grams or two tablespoons worth of dough. Place 2-inches apart on baking sheet. Bake for 15-18 minutes, or until done. Every few minutes while baking, remove tray and roughly tap on counter to encourage spreading.
  6. Top with flaky sea salt

See what other Food52ers are saying.

0 Reviews