Ingredients:
115 g (8 Tbsp) unsalted butter, softened
210 g (1 cup, packed) light brown sugar
97 g (½ cup) granulated sugar
2 large eggs
½ cup melted unrefined coconut oil
100 g (½ cup) active sourdough starter or discard
1 Tbsp whole milk (room temperature)
1 Tbsp vanilla extract
442 g (3½ cups) bread flour
1 tsp baking powder
1 tsp baking soda
1¼ tsp fine sea salt (non-iodized)
300 g (2½ cups) semi-sweet chocolate chips
Instructions:
Cream the butter and sugars — Using a stand mixer with a paddle attachment, cream together butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Add wet ingredients — Beat in the eggs one at a time, followed by the melted coconut oil, milk, sourdough starter, and vanilla extract. Mix until smooth.
Combine dry ingredients — In a separate bowl, whisk together the bread flour, baking powder, baking soda, and salt.
Mix and fold — Add the dry mixture to the wet ingredients and mix on low speed until thoroughly combined. Gently fold in most of the chocolate chips, reserving a few to press on top of each cookie before baking.
Chill the dough — Cover and refrigerate the dough for at least 30–60 minutes. You can leave it for longer or even freeze some dough for later use to enhance texture and flavor.
Bake — Preheat oven to 350°F (175°C). Measure out about 30 g (2 Tbsp) portions, roll into balls, and space them 2 inches apart on a parchment-lined baking sheet. Bake for 11–13 minutes, or until the cookies are golden brown on the edges.
Cool and enjoy — Allow cookies to cool on a rack for 10–15 minutes before serving. Perfect with a cold glass of milk!