Sourdough Chocolate Chip Cookies

Ingredients

• 125 gms – 1/2 cup butter or vegetable spread (softened)
• 110 gms – 1/2 cup caster sugar
• 90 gms – 1/3 cup plus 2 tsp brown sugar (very firmly packed)
• 3/4 tbsp vanilla extract
• 1 large egg
• 50 gms – 1 3/4 oz. sourdough starter
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 250 gms – 1 cup plain flour
• 200 gms – 1 cup chocolate chips (I use dark chocolate chunks, but feel free to use your favourite kind)

Instructions

1. 1

   In a bowl, mix together the plain flour, baking soda, baking powder, and salt. Keep aside.

2. 2

   Using an electric mixer, beat the butter, caster sugar, brown sugar and vanilla together until pale and creamy.

3. 3

   Stop the machine occasionally and use a spatula to scrape down the side of the bowl. Add the egg and beat until well combined.

4. 4

   Add the flour and beat until well combined.

5. 5

   Fold in the chocolate chips to the mixture and slowly stir until just combined.

6. 6

   Transfer to a bowl, cover with cling wrap and refrigerate for 24 hours.

7. 7

   The next day, form heaped teaspoons of dough into balls and place them about 5 cm – 2 inches apart on a baking tray lined with baking paper.

8. 8

   Bake the cookies in a pre-heated oven at 180°C – 355°F for about 13-15 minutes, or until the cookies are lightly golden but still very soft (they will firm up on cooling). The longer the baking time the crunchier the cookies will be (I prefer mine crunchy, so I cook them for 15 minutes).

9. 9

   Leave the cookies to cool on the tray for 5 minutes and then transfer them to a wire rack to cool completely.