Alright, it's been a long time coming for this recipe. I wanted to make sure I could create something delicious and acceptable without using any baking powder or baking soda. I decided to use my starter when it's active, but not at a peak level. I don't use starter that is too far removed from it's ability to make bread, as you could still make bread with a starter that is mature (around 18 hours after the last feeding). I also used some whole wheat pastry flour, and if you can't find that, just use regular pastry flour. Same goes for the bit of almond flour in the mix - if you don't want to use it or can't access it, just replace it with any other flour of your choice (oat flour, coconut flour, or even just stay with all purpose flour). For the chocolate, I add large chunks in the dough and on top of each cookie before the bake - you can never go wrong with large amounts of chocolate. I also had some almond infused chocolate bits that I added to the mix as well.
You will not need to build a levain for this mix - just make sure you have some mature starter handy. Here is a picture of what my starter looked like before mixing:
What You Need:
120 grams unsalted butter, room temperature
50 grams granulated sugar
150 grams brown sugar
200 grams all purpose flour
50 grams almond flour
50 grams whole wheat pastry flour
125 grams sourdough starter
200 grams chocolate chunks
50 grams Valrhona Almond Inspiration (you can substitute this for anything. White chocolate, regular almonds, etc.)
2 grams vanilla extract
6 grams salt
Sea Salt and Extra chocolate for topping
What You Need To Do:
Cream together the sugars and the butter with a whisk.
Add eggs, one at a time, while whisking. Next whisk in the vanilla.
Add sourdough starter and whisk lightly. Don't overdo it.
Sift your flours and salt together. Add half of the flour to your mixture and gently mix with a wooden spoon.
Once incorporated, add the rest of the flour. Use your spoon or spatula to gently incorporate until there is no dry flour left.
Add your chocolate and almond inspiration chunks and gently fold into the dough.
Cover and let this mixture rest overnight in the fridge. Alternatively, you can just let the mixture rest for an hour at room temperature and then bake.
The next day, pre-heat your oven to 350f.
On a sheet pan with parchment paper, scoop 75 grams of dough and form into a ball. Flatten a little and top with chocolate chunks and sea salt.
Bake for 18 minutes, or until golden brown. I trimmed the edges with a knife to make them evenly round after they cooled.
If you want, cut them in half and make an ice cream sandwich. I did it, and they were delicious.