Single Serve Sourdough Chocolate Chip Cookie

Sometimes you just want a big, bakery style sourdough chocolate chip cookie just for you, right? Well, I've got you! This huge single serve sourdough chocolate chip cookie is soft and chewy in all the right places and bursting with chocolate chips! Best thing is you can have it ready in under an hour!

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 17

Fermentation Time 10

Total Time 37

Servings cookie

Calories 592kcal

Equipment

Baking Tray

Ingredients

18 g Brown Sugar
10 g White Sugar (Granulated)
20 g Salted Butter (Melted)
20 g Sourdough Starter (or Sourdough Discard)
15 g Egg Yolk (yolk of one single egg)
3 g Vanilla Extract
30 g All Purpose Flour
1 g Baking Soda
2 g Corn Starch
1 g Salt
30 g Chocolate Chips (whatever you like)

Instructions

In a small jug or bowl, place the brown sugar, white sugar, salted butter, sourdough starter, egg yolk and vanilla extract. Whisk together until they resemble runny caramel.
On top of the wet ingredients, place the all purpose flour, baking soda, corn starch, salt and chocolate chips. Stir together using a silicone spatula to form a runny cookie dough.
Place the bowl into the freezer for around 10 to 15 minutes to firm the dough up (see notes for more info).
When you are ready to bake the cookie, preheat the oven to 170C (340F) and grab a small cookie sheet.
Take the dough out of the freezer and form it into one large cookie, pressing it out a little so it's not too high (otherwise your cookie will be too thick and doughy).
Place the cookie into the oven for around 15 minutes at 170C (340F) or until it's golden around the edges, but still molten in the middle.
Remove from the oven and allow to cool on the tray for around 10 minutes. After 10 minutes, carefully transfer to a wire rack and allow to cool completely ... or just enjoy it warm and gooey!

Notes

Egg - you can use 15g of "whole egg" if you prefer. I've just used ayolk as it's easy to separate and I can use the white for other things without waste. You can also use 15g of "ready to pour" eggs if you have them in the fridge.

Chocolate Chips - use whatever chocolate chips you like to eat. You could also use chunks of chocolate, leftover Easter Eggs, peanut butter chips, butterscotch toffee chips, pretty much whatever you like!

Freezer Time - You can leave the dough in the freezer for longer if you want to, but 10 minutes is all it needs to be firm enough to form into a round cookie. If you want to get the fermentation benefits, you can leave the dough in the fridge for up to 48 hours.

Nutrition