Chocolate Chunk Cookies with Sucanat & Sourdough
For my first recipe here, I figured it only made sense to start with a classic - chocolate chunk cookies! These cookies are soft, chewy, and delicious. The Sucanat adds a nice flavor to the cookie that I find is actually far tastier than the traditional brown sugar.
Sucanat (which is an abbreviation for “sucre de canne naturel” or natural cane sugar) is a less processed, more natural sugar in comparison to granulated white sugar/brown sugar. Due to the minimal processing involved in producing Sucanat, it retains more of its nutritional properties as well. The minimal processing does mean that the granules of Sucanat are larger and not uniform though so when adding it to recipes, you will need to grind it in a coffee or spice grinder first so that it can better incorporate in with the the rest of the ingredients. If this is your first time using Sucanat, I hope you enjoy it - I think the slightly nutty, toffee-ish taste it adds to baked goods is absolutely delicious!
Enjoy!
Makes about 20 cookies
Ingredients
1.5 cups (180 g) all-purpose flour (spooned into measuring cup)
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, room temperature
3/4 cup (120 g) Sucanat
1/4 cup (70 g) sourdough starter discard
2 large egg yolks, room temperature
3 teaspoons vanilla extract
2/3 cup semi-sweet chocolate chunks
Directions
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a Silpat baking mat.
Grind the Sucanat in a spice grinder until fine.
In a mixing bowl, cream together the butter and Sucanat until well combined (about 2-3 minutes). Mix in the sourdough discard, followed by the egg yolks and the vanilla extract.
In a small bowl, whisk together the flour, baking soda, and salt. Stir the dry ingredients into the wet ingredients. Mix in the chocolate chunks.
Scoop cookie dough balls onto a baking sheet a few inches apart.
Bake until the cookie edges are lightly golden (8-12 minutes).
