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–+ servings
A bitten toffee sourdough chocolate chip cookie on a plate with a couple chocolate chips.

Sourdough Toffee Chocolate Chip Cookies

By: Trang Doan
If your ideal chocolate chip cookies have chewy centers, crispy edges, rich toffee notes, and pockets of melty chocolate, then these toffee sourdough chocolate chip cookies are about to become your new favorite. The sourdough discard adds a subtle tanginess, while nutty brown butter enhances the buttery richness of the toffee bits, creating the most extraordinary cookies.
Servings : 24 cookies
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Prep Time : 25 minutes
Cook Time : 15 minutes
Chilling Time : 1 hour
Total Time : 1 hour 40 minutes

Equipment

  • Stand Mixer
  • Baking Sheet
  • Cookie Scoop
  • Saucepan

Ingredients 

  • 227 grams (8 oz) unsalted butter brown
  • 100 grams (½ cup) granulated sugar
  • 150 grams (¾ cup) brown sugar light or dark brown
  • 2 large egg yolks
  • 10 grams (2 teaspoon) pure vanilla extract
  • 100 grams sourdough starter discard 100% hydration
  • 270 grams (2 cup) all-purpose flour
  • 5 grams (¾ teaspoon) kosher salt
  • 6 grams (1 teaspoon) baking soda
  • 180 grams (1 cup) bittersweet chocolate chip
  • 157 grams (1 cup) toffee bits
  • Flake sea salt for topping

Instructions

  • Brown the butter - Heat unsalted butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty - about 8 to 9 minutes - take it off the heat and immediately pour it into the stand mixer bowl and allow to cool.
    227 grams unsalted butter
  • Beat in sugar - Once the butter has cooled down, add both granulated sugar and brown sugar to it. Beat with the paddle attachment for at least 2 minutes until light in color.
    100 grams granulated sugar, 150 grams brown sugar
  • Incorporate sourdough starter - Add the egg yolks, vanilla extract, sourdough starter and continue beating for at least another 2 minutes until fluffy and creamy.
    2 large egg yolks, 10 grams pure vanilla extract, 100 grams sourdough starter discard
  • Add dry ingredients - Sift the flour and baking soda directly into the wet ingredient mixture in the stand mixer bowl. Sprinkle kosher salt on top and stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
    270 grams all-purpose flour, 6 grams baking soda, 5 grams kosher salt
  • Add mix-ins - Add the chocolate chips and toffee bits, stir to distribute evenly. Stop the mixer and use a spatula to scrape the side and bottom of the bowl to ensure good distribution of chocolate chips and toffee bits throughout the cookie dough.
    180 grams bittersweet chocolate chip, 157 grams toffee bits
  • Scoop and chill - Portion the cookie dough with a 3-tablespoon cookie scoop and place them on a lined baking sheet. Cover and refrigerate for at least 1 hour, and up to 3 days, before baking. Chilling the dough is essential to allow the butter to re-solidify, the flour to hydrate and the flavor to develop. Don’t skip!
  • Preheat the oven to 350°F.
  • Bake - Place 6 dough balls on a baking sheet, and bake 1 batch at a time for about 14 minutes and 30 seconds, until the cookies start to turn golden but the middle is still slightly underbaked.
  • Cool - Remove the baking sheet from the oven, sprinkle some flake sea salt on top if desired and allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely. To get perfectly round cookies, scoot the edges toward the center using a spatula or a large round cookie cutter, right when the cookies come out of the oven and are still soft.
    Flake sea salt for topping

Notes

  • Storing cookie dough: The cookie dough can be kept refrigerated for up to 3 days or frozen for up to 6 months, once portioned.
  • Baking frozen dough: You can bake frozen dough balls without thawing, simply increase baking time by 1 to 2 minutes.
  • Storing baked cookies: Store leftover cookies in an airtight container for up to 5 days. For longer storage, you can freeze them for up to 6 months.

Nutrition

Calories: 235kcal | Carbohydrates: 28g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 170mg | Potassium: 76mg | Fiber: 1g | Sugar: 17g | Vitamin A: 333IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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