Maple Glazed Sourdough Chocolate Chip Cookies
Equipment
- 2 Mixing bowl
- 1 Whisk
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 2 rimmed baking sheet
- 2 silicone baking mat or parchment paper
- 1 Cookie scoop 2-tablespoon size
- 1 Wire rack
- 1 Small saucepan
- 1 measuring cup set
- 1 measuring spoon set
- 1 Kitchen scale optional
Ingredients
- 113 gram unsalted butter softened
- 60 milliliter neutral oil such as grapeseed
- 150 gram light brown sugar packed
- 75 gram granulated sugar
- 120 gram ripe sourdough starter discard or active
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 260 gram all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 170 gram semisweet chocolate chips
- 85 gram dark chocolate chunks roughly chopped
- 60 gram toasted pecans chopped (optional)
- 60 milliliter pure maple syrup
- 120 gram powdered sugar sifted
- 15 gram unsalted butter melted
- 1/2 teaspoon maple extract optional
- 1–2 tablespoon milk or cream as needed
- flaky sea salt for finishing (optional)
Instructions
- Line baking sheets with silicone mats or parchment and set aside.
- In a bowl whisk flour, baking soda, baking powder, and fine sea salt until combined.
- In a large bowl beat softened butter, neutral oil, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Beat in sourdough starter, egg, egg yolk, and vanilla extract until smooth and cohesive.
- Mix the dry ingredients into the wet on low speed just until a few streaks of flour remain.
- Fold in semisweet chocolate chips, dark chocolate chunks, and pecans until evenly distributed.
- Chill the dough in the refrigerator for 30 minutes to firm slightly for thicker cookies.
- Preheat the oven to 350°F (175°C) while the dough chills.
- Scoop 2-tablespoon portions of dough onto prepared sheets, spacing about 2 inches apart.
- Bake one sheet at a time for 10–12 minutes until edges are set and centers are slightly underbaked.
- Tap the pan gently on the rack to deflate and round edges if desired, then cool on the sheet 5 minutes.
- Transfer cookies to a wire rack to cool completely before glazing.
- For the glaze, whisk maple syrup, powdered sugar, melted butter, and maple extract, thinning with milk 1 teaspoon at a time to a pourable consistency.
- Spoon or drizzle the maple glaze over cooled cookies and finish with a pinch of flaky sea salt if using.
- Let glaze set 10–15 minutes before serving or storing.
Notes
Use ripe sourdough starter (it should smell pleasantly tangy) for the best flavor; discard works great but avoid overly acidic, gray starter. If your dough is warm or your kitchen is hot, extend the chill to 45–60 minutes for thicker cookies. For chewier cookies, slightly underbake and let carryover heat finish them on the pan. Vary chocolate types for depth (a mix of semisweet and dark balances the maple glaze). If the glaze is too thin, add more powdered sugar; if too thick, add milk by the teaspoon. Cookies keep 3–4 days airtight at room temperature or freeze unglazed dough balls and bake from frozen, adding 1–2 minutes.
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