Chocolate Peanut Butter Sourdough Cookies
Rich and gooey these chocolate peanut butter cookies are made with a dutched cocoa powder, peanut butter chips, semi-sweet chocolate chips and sourdough discard. They are rich and indulgent and perfect for any chocolate peanut butter lover!
Servings: 24 cookies
Ingredients
- 113 grams unsalted butter about ½ cup
- 80 grams brown sugar about 6 Tablespoons
- 80 grams granulated sugar about 6 Tablespoons
- 1 egg yolk about 20 grams
- 100 grams sourdough discard scant 1/2 cup
- 120 grams all purpose flour about 1 cup
- 25 grams cocoa powder, dutched or dark about 1/4 cup
- 10 grams cornstarch about 1 Tablespoon
- 3 grams baking powder about 1/2 teaspoon
- 3 grams baking soda about 1/2 teaspoon
- 3 grams salt about 1/2 teaspoon
- 175 grams peanut butter chips about 1 cup
- 175 grams semi-sweet chocolate chips about 1 cup
Instructions
- To the bowl of a stand mixer using the paddle attachment (or using a hand mixer), beat the butter and sugars together about 1 minute until creamy. Add the egg yolk and sourdough discard and whip again on medium-high speed until completely combined and the mixture looks light and fluffy. Scrape down the sides of the bowl as needed and mix again until completely incorporated.
- To a small bowl whisk together flour, cocoa powder, cornstarch, baking powder, baking soda and salt. Add the dry ingredients into the bowl with the butter mixture and beat in the flour mixture until completely combined and a dough forms.
- Add in the peanut butter chips and chocolate chips. Mix until dispersed throughout the cookie dough.
- Scoop the dough into balls and place onto the baking sheet, about 35 grams per dough ball, 12 cookies at a time.
- Bake cookies at 375ºF convection for 9-10 minutes until cookies are puffed up and the edges are a little crispy. Let the cookies sit for about 5 minutes on the baking sheet to set up before removing and cooling. If your oven doesn't have a convection setting, preheat oven for 20 minutes and bake cookies at 400ºF for about 10-12 minutes.
- Repeat with the remaining cookie dough. Let cool and enjoy!
Notes
Convection: I always bake my cookies using the convection feature on my oven. This is what gives the crispy edges but a gooey center. If you don't want a gooey middle, press the cookies down with your hand a little bit before baking them. They will spread a little more and bake up as a thin and crispy cookie. If your oven doesn't have convection bake, use 400ºF as the temperature and preheat your oven about 20 minutes before baking your first batch of cookies.
Cocoa Powder: This cookie gets its rich chocolate flavor from the cocoa powder in the dough. To get a rich, deep flavor you need to use a good quality cocoa powder. Dutched or dark is my preference.
Sourdough Discard: I feed my sourdough starter with equal weights of water and flour for a 100% hydration starter. If your starter is fed differently, you will want to adjust the amount of flour called for in the recipe; adding more flour for a starter that is fed with a higher percentage of water and less flour for a lower hydration starter. The longer your discard sits in the fridge, the more “tang” it will have. I prefer using a younger discard in this recipe to balance with the other flavors.
Nutrition
Calories: 130kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 99mg | Potassium: 69mg | Fiber: 1g | Sugar: 9g | Vitamin A: 132IU | Calcium: 19mg | Iron: 1mg
