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–+ servings

Sourdough Chocolate Chip Cookies with Butterscotch Chips & Toasted Pecans

Use up some sourdough discard and enjoy some loaded chocolate chip cookies -- the best of both worlds!
5 from 1 vote
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Course Dessert
Servings 24 cookies

Ingredients
  

  • 1.5 cups + 2 tbsp all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp baking powder
  • 12 Tbsp softened butter
  • 1 cup brown sugar light or dark
  • ½ cup sugar
  • 1 whole egg
  • 1 yolk
  • 2 tsp vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 cup lightly toasted pecans toast whole then chop
  • ½ cup 100% hydration sourdough starter discard
  • Maldon flaky sea salt to sprinkle on top

Instructions
 

  • Pre-heat oven to 350 degrees and arrange parchment paper on two cookie trays.
  • To toast pecans, place whole pecans in a dry skillet over medium heat. Cook for 5 minutes, stirring frequently to prevent burning. You’re going for deep golden brown and nutty fragrance. Set aside to cool and chop into small pieces, not super fine but not super chunky. Think ¼” size pieces-ish!
  • In a medium sized bowl, whisk flour, baking soda, salt, and baking powder and set aside.
  • In the bowl of a stand mixer, combine softened butter, brown sugar, and sugar on medium speed until creamed together, about 1-2 minutes.
  • Add vanilla, whole egg, and egg yolk, mixing on medium until just incorporated.
  • Add ½ cup sourdough discard to the bowl of the stand mixer and mix for 30 seconds to fully combine.
  • Gradually add the bowl of flour mixture, being careful not to overmix. Scrape down sides periodically to ensure all flour is blended into dough.
  • Add chocolate chips, butterscotch chips, and toasted pecan pieces, mixing just enough to fully incorporate, about 30 seconds.
  • Cover bowl with plastic wrap and chill in fridge for 30 minutes or longer, depending on your patience levels! Mine are very, very low.
  • Once chilled, eyeball ¼ cup sized balls of dough and roll between your hands to form a ball. Place balls 2” apart on prepared cookie sheets, spinkle with flaky sea salt, then bake for 12-16 minutes depending on your preference for cookie texture. I took mine out at 13 minutes because I like them chewy and not at all crispy.
  • Remove from oven, cool on cookie sheets for 10 minutes and transfer to wire wrack to continue cooling.
  • Sourdough chocolate chip butterscotch cookies with and toasted pecans
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