Sourdough Pumpkin Chocolate Chip Cookies
Cosy autumn baking is calling, and these Sourdough Pumpkin Cookies are everything I love about the fall season wrapped into one soft, chewy bite. Packed with warm spices, brown butter, pockets of melty chocolate and that unmistakable sourdough tang, these sourdough pumpkin chocolate chip cookies are about to become your new favourite pumpkin recipe for using up leftover starter.
Equipment
- Small Saucepan
- Large Bowl
- Rubber Spatula
- Wire rack
Ingredients
- 75 g unsalted butter
- 130 g plain flour all-purpose flour
- ¼ teaspoon baking soda bicarbonate of soda
- ¼ teaspoon salt
- 70 g caster sugar or granulated sugar
- 70 g light brown sugar
- 1 egg yolk large
- 80 g sourdough starter discard 100% hydration
- 80 g pumpkin puree
- ⅛ teaspoon nutmeg
- 150 g white chocolate chips
- sea salt for sprinkling (optional)
Instructions
- Spread the pumpkin puree on a few sheets of paper towels to draw out excess moisture.
- To make browned butter, place the butter in a small pan and heat it over medium heat. The butter should melt, then foam, and finally brown. Leave the butter to cool down slightly.
- Add both brown and caster sugar to a large mixing bowl. Pour the cooled melted butter over the sugar, and using a handheld electric mixer, beat the mixture for 2-3 minutes until the sugar starts dissolving (it will still be grainy, and it's ok).
- Add an egg yolk and whisk again for approximately 2 minutes.
- Add the sourdough discard and scrape the dried pumpkin puree from the paper towels. Mix with a balloon whisk until combined (you don't want to use an electric mixer here as it will promote gluten development).
- In a separate bowl, mix flour, baking soda, salt and nutmeg.
- Add the dry ingredients to the wet ingredients and mix just enough to combine.
- Finally, add the chocolate chips and mix to distribute them evenly throughout the sourdough cookie dough.
- Cover the dough and place it in the fridge for at least 3 hours.
- Divide the cookie dough into 8 even portions and shape each into a ball. Place the balls in the freezer for 10-15 minutes, whilst you preheat the oven.
- Preheat the oven to 170°C Fan. Line two large baking sheets with parchment paper.
- Place the balls onto the prepared baking sheets, leaving plenty of space in between them
- Bake the cookies for 15-16 minutes. The cookies should have browned crispy edges, but the centre should still be a little soft and puffy.
- OPTIONAL, BUT RECOMMENDED: After 12 minutes, take the baking sheets out of the oven and drop them from 20cm height onto a kitchen worktop – this creates that signature cracked tops. Return them to the oven and repeat the banging after your cookies are fully cooked.
- Sprinkle the tops of the cookies with sea salt flakes and leave them on the tray for 10 minutes to firm up.
- Transfer the cookies onto a cooling rack.
Nutrition
Calories: 314kcalCarbohydrates: 44gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 48mgSodium: 129mgPotassium: 108mgFiber: 1gSugar: 29gVitamin A: 1829IUVitamin C: 1mgCalcium: 55mgIron: 1mg
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