This cold weather is making me crave comfort food and simple flavours. Since trying Jess‘ delicious signature cookies at 27 Elliott’s (if you’re in Edinburgh and haven’t been yet, please rectify this immediately!) I’ve been on a mission to create my own version of her salted chocolate wonders. Simultaneously, I was searching for a recipe to use up sourdough starter (discarding when feeding feels such a waste) and I stumbled across a recipe for sourdough cookies. And so, these hybrid salted chocolate cookies were born: a cakey biscuit with just the right balance between saltiness, sweetness and sourdough tang. To make them, you will need:
50g chocolate chunks (or more if you have a sweet tooth)
150g soft brown sugar (I used coconut)
1/2 cup sourdough starter (I just used a small cup)
1 1/2 cups flour (again, using the same small cup)
1/2 tsp bicarbonate of soda
1/2 tsp salt, plus a little more for sprinkling
1 tsp water
1/2 tsp vanilla extract.
Preheat the oven to 170C Fan. Cream the butter, sugar, eggs and vanilla extract.
Gently mix in the water and sourdough starter.
Add the rest of the dry ingredients.
Allow to rest for 15 minutes.
Line two baking sheets and drop approx a tablespoon at a time of cookie dough onto the trays, spaced well apart. Sprinkle with a little sea salt.
Bake for 10 – 12 minutes.
Delicious served warm from the oven, with the chocolate still melting.
Recipe adapted from this website.