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Prep time
20 minutes
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Cook time
15 minutes
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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
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Ingredients
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60 grams
rye flour
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130 grams
all-purpose flour
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1/2 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
kosher salt (half if using Morton)
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194 grams
lemon-infused olive oil
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110 grams
granulated sugar
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110 grams
light brown sugar
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1
egg yolk
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120 grams
sourdough discard
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1/2 teaspoon
vanilla extract
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250 grams
high-quality chocolate, roughly chopped or in disks
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flaky sea salt to garnish
Directions
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In a bowl, whisk together flours, baking powder, and baking soda until combined.
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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.
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Add sourdough discard and vanilla to the egg mixture. Mix well. Slowly incorporate flour mixture in two batches. Fold in chocolate.
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Refrigerate dough for at least a few hours and up to 5 days. I recommend baking on day 3 for a perfect tang.
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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.
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Top with flaky sea salt
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