Sourdough Chocolate Chip Cookies with Carolina Ground Flour
226 g unsalted butter
360 g stoneground Carolina Ground flour or all-purpose flour
1 ¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom or nutmeg
1 ½ teaspoons fine sea salt
100 g granulated sugar
300 g light brown sugar
2 large eggs
50 g 100% hydration sourdough starter
2 teaspoons vanilla extract
315 g chopped chocolate
Melt butter over low heat. Set aside to cool.
In large bowl, whisk flours, baking powder + soda, salt, and desired spices. Set aside.
In stand mixer with paddle attachment, cream butter and sugar on high until fluffy, 3 minutes.
Add vanilla and eggs one at a time, incorporating each one and scraping the bowl after each addition.
Mix on med-high speed until ribbons fall from paddle, 3 minutes.
Add starter on low until incorporated.
Slowly add dry ingredients in three additions, scraping the bowl after each one.
Gently pulse in chocolate. Do not over mix.
Scrap mixing bowl and place dough into medium bowl to allow to ferment and hydrate for 1 to 3 days, covered.
To scoop dough, allow to come up to room temp for 30-45 minutes until slightly softened.
Freeze scooped cookie dough for 10 minutes to firm up before baking.
Bake at 350 degrees for 10-12 minutes, rotating halfway through for an even bake, and cookies slightly brown around the edges. Sprinkle with flaky sea salt immediately after pulling tray from oven. Allow to cool on tray slightly before transferring to cooling rack — or enjoy a warm cookie!