Sourdough Turtle Cookies (With Chocolate Chips, Pecans and Caramel)
If you love soft, chewy sourdough cookies packed with chocolate, caramel and nuts, these Sourdough Turtle Cookies are about to become a favourite. They’re rich, slightly gooey in the middle, with crisp edges and that perfect balance of sweet and salty — exactly what you want from a really good sourdough discard cookie. They’re inspired by classic Turtle Chocolate Candies, with their signature combination of chocolate, caramel and pecans, but turned into a bakery-style cookie you can make at home.
Equipment
- Small Saucepan
- Large Bowl
- Rubber Spatula
- Wire rack
Ingredients
- 75 g unsalted butter
- 125 g plain flour all-purpose flour
- ¼ teaspoon baking soda bicarbonate of soda
- ¼ teaspoon salt
- 75 g granulated sugar
- 70 g light brown sugar
- 1 egg yolk large
- 80 g sourdough discard 100% hydration
- 90 g dark chocolate chips
- 60 g butterscotch chips or chewy caramels chopped into bits, we used Werther's Orginal chewy caramels
- 60 g toasted pecans roughly chopped
- a pinch of flaky sea salt
Instructions
- 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 - until warm, not hot to avoid scrambling the egg yolk later.
- In the meantime, toast pecans in a dry pan just long enough to start to brown and smell nutty.
- Add both brown and granulated sugar to a large mixing bowl. Pour the browned 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 approx 2 minutes.
- Add the sourdough discard and 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 and salt.
- Add the dry ingredients to the wet ingredients and mix just enough to combine.
- Finally, add the chocolate chips, butterscotch/caramel and toasted pecans and mix to distribute them evenly throughout the sourdough cookie dough.
- Cover the dough and place it in the fridge for 4 hours.
- Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
- Divide the cookie dough into 8 even pieces and shape each into a ball.
- Place the balls onto the prepared baking sheets, leaving plenty of space in between them.
- Bake the cookies for 12-14 minutes. The cookies should have browned crispy edges, but the centre should still be a little soft and puffy. As soon as you take the cookies out of the oven, drop the tray from 20cm height onto a kitchen worktop - this creates that signature cracked tops.
- As soon as they're out of the oven, sprinkle some flaky sea salt on top.
- Leave them on the tray for 10 minutes to firm up. Then transfer the cookies onto a cooling rack.
Nutrition
Calories: 352kcalCarbohydrates: 46gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 45mgSodium: 153mgPotassium: 135mgFiber: 2gSugar: 28gVitamin A: 280IUVitamin C: 0.1mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!