Sourdough Toffee Crunch Chocolate Chip Cookies

4.75 from 4 votes

Sourdough Toffee Crunch Chocolate Chip Cookies

These sourdough toffee crunch chocolate chip cookies are soft, chewy, & delicious and a great way to use your sourdough starter!

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies, sourdough cookies, toffee cookies

Servings: cookies

Calories: 313kcal

Author: hopewellheights

Equipment

Amazon Basics Digital Kitchen Scale
USA Pan Bakeware Cookie Sheet
KitchenAid® 7 Quart Bowl-Lift Stand Mixer

Ingredients

1 cup browned unsalted butter 225 grams
3 egg yolks
¾ cup sugar 150 grams
¾ cup dark brown sugar 150 grams
¾ cup sourdough discard active starter is ok too (180 grams)
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all-purpose flour 240 grams
1 cup toffee bits 225 grams
½ cup chopped pecans 60 grams
12 oz chocolate chips or chocolate chunks roughly chopped (340 grams)

Instructions

If you'll be baking right away, preheat the oven to 350°F and prepare a parchment paper-lined cookie sheet.
Use a small saucepan to brown the butter on medium heat. Once the butter is golden brown, remove it from heat and allow it to cool a little bit, then pour it into a large bowl or the bowl of a stand mixer.
Add the brown sugar and white sugar to the large bowl with the brown butter and mix. Adding the sugars to the butter before adding the egg yolks prevents them from scrambling when coming into contact with the hot/warm melted butter.
Once the butter and sugar are combined, add the egg yolks, sourdough starter, and vanilla and mix until combined.
Whisk the all-purpose flour, salt, baking powder, and baking soda together in a separate bowl, and then add the dry ingredients to the large bowl of wet ingredients and mix until just combined. Do not overmix.
Add the toffee bits, pecans, and rough-chopped chocolate chips and stir.
Use a cookie scoop or spoon the cookie dough onto prepared baking sheets and bake at 350°F until you have crispy edges but the middles are still soft, 10-12 minutes.
Cool on a wire rack and serve.

Notes

For the best results, brown the butter until it is just golden brown with flecks of milk solids appearing at the bottom of the saucepan. Watch the butter closely to avoid burning it. This one step goes a long way to achieve that chewy texture that is an essential part of making the perfect cookie.

Do not overmix. Overmixing cookie dough can make the cookies hard and dry rather than soft and chewy.

Cold-proof the cookie dough in the fridge in an airtight container overnight for some added sourdough flavor.

STORAGE

If you won't be baking right away, cover the bowl of cookie dough with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days. Store this sourdough chocolate chip cookie dough in an airtight container in the freezer for up to 3 months. Once the cookies are baked, you can store them at room temperature for 3-4 days or freeze them for up to 3 months.

Nutrition