For chocolate bark, line a cookie sheet with a 16x12-in. piece of parchment paper; set aside. Microwave 283 grams dark chocolate morsels in a medium microwave-safe bowl on HIGH heat for 2 to 3 minutes or until completely melted, stirring every 15 seconds; set aside. Melt white vanilla baking chips in a small microwave-safe bowl on HIGH heat for 1 to 2 minutes or until completely melted, stirring every 15 seconds.
Recipe
Author
Hy-Vee Seasons
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Description
Using up your leftover discard just got a whole lot sweeter. These cookies will “wow” your friends… if you choose to share!
Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 383 grams 53% cacao dark chocolate chip morsels, divided | ||
| 96 grams Hy-Vee white vanilla baking chips | ||
| 160 grams Hy-Vee pecan halves, coarsely chopped; divided | ||
| 456 grams Hy-Vee unbleached all-purpose flour | ||
| 16 grams Hy-Vee corn starch | ||
| 3 grams Hy-Vee baking soda | ||
| 2 grams Hy-Vee baking powder | ||
| 2 grams coarsely ground Hy-Vee sea salt | ||
| 213 grams Hy-Vee unsalted butter, at room temperature (2 sticks) | ||
| 194 grams Hy-Vee light brown sugar | ||
| 100 grams Hy-Vee granulated sugar | ||
| 120 grams sourdough discard* | ||
| 2 Hy-Vee large eggs | ||
| 20 grams Hy-Vee molasses | ||
| 10 grams Hy-Vee vanilla extract |
Things To Grab
- 3 large cookie sheet
- Parchment paper
- Medium microwave-safe bowl
- Spoon or silicone spatula
- Small microwave-safe bowl
- Large off-set spatula
- Butter knife
- Whisk
- Medium bowl
- Large stand-mixer mixing bowl o
- Stand mixer fitted with a paddle attachment
- Silicone spatula
- 2¼-in. cookie scoop
- Spatula/turner
- Wire rack
Directions
Spread melted dark chocolate on a prepared cookie sheet into a 12-in. square. Randomly dollop about 1 tablespoonfuls of melted vanilla chips on top dark chocolate. Swirl in the melted white chips with a butter knife. Sprinkle with 60 grams pecans. Gently tap cookie sheet on counter to ensure there are no bubbles. Refrigerator for 1 to 2 hours or until completely firm.
For cookies, whisk together flour, corn starch, baking soda, baking powder and salt in a medium bowl; set aside.
Place butter, brown sugar and granulated sugar in a large mixing bowl of a stand mixer fitted with a paddle attachment. Beat on medium until mixture is smooth. Add sourdough discard, eggs, molasses and vanilla. Beat for 1 minute or until well combined.
Reduce mixer speed to low and slowly beat in flour mixture, a small amount at a time, until well combined; set dough aside.
Gently break chocolate bark into large pieces. Set aside two-thirds of the chocolate bark in a small bowl. Add remaining one-third chocolate bark, remaining 100 grams chocolate morsels and remaining 100 grams pecans to the cookie dough; beat on low just until combined. Cover and refrigerate cookie dough overnight
To bake cookies, remove dough from refrigerator 20 minutes before baking. Preheat oven to 325 degrees. Line 2 large cookie sheets with parchment paper.
Scoop 18 (2¼-in.) cookie dough balls; evenly space 9 dough balls on each prepared cookie sheet. Bake, one cookie sheet at a time, for 12 to 14 minutes or until bottoms are golden brown. Top warm cookies with remaining two-thirds broken chocolate bark. Cool cookies on cookie sheets for 10 minutes. Remove from cookie sheets and cool completely on wire racks.
*Note: Sourdough discard is the portion of starter removed before feeding the starter with fresh flour and water. Because of variable amounts, Nutrition Facts cannot be accurately calculated for this recipe.