Description
Delicious homemade sourdough Oreo cookies that blend rich chocolate cookies with a sweet, fluffy filling, bringing comfort and joy with every bite.
Ingredients
- 226 grams unsalted butter, softened (about 1 cup)
- 150 grams granulated sugar (about 3/4 cup)
- 55 grams brown sugar (about 1/4 cup)
- 100 grams sourdough discard (scant 1/2 cup)
- 1 egg yolk (about 20 grams)
- 200 grams all-purpose flour (about 1 1/2 cups)
- 60 grams cocoa powder (scant 3/4 cup, good quality Dutch processed or dark)
- 5 grams baking soda (about 1 teaspoon)
- 4 grams salt (about 1/2 teaspoon)
Instructions
- Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In a medium-sized bowl, add the softened butter and beat until light and fluffy for about 1 minute.
- Add the brown sugar and granulated sugar. Cream together until combined.
- Mix in the sourdough discard and egg yolk. Beat until fluffy and smooth, about 1-2 minutes.
- In a separate small bowl, fluff together the flour, cocoa powder, baking soda, and salt.
- Gradually add the flour mixture to the butter mixture. Mix until just combined, forming a cohesive dough.
- Scoop the cookie dough into small balls, about 25 grams each. Roll each scoop into a ball and place them on the baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for approximately 10 minutes. The cookies will puff up and appear baked through.
- Allow the cookies to cool on the baking sheet for 5-10 minutes until they set up completely and are easy to remove.
Notes
For best results, use softened butter and high-quality cocoa powder. Consider adding chocolate chips or nuts for variation.
