Ingredients:

  • 250g all purpose flour
  • 50g coconut sugar
  • 1 tbsp aluminum free baking powder
  • 1/2 tsp sea salt
  • 115g unsalted butter, frozen
  • 120g sourdough starter
  • 60ml Greek yogurt
  • 1 large egg, cold
  • 1 tsp pure vanilla extract
  • 100g dark chocolate chips, 70% cacao
  • 1 tbsp milk for brushing
  • 1 tsp coarse sugar for topping

Instructions:

  1. Prep the butter. Grate 115g frozen unsalted butter using a box grater and place it back in the freezer.
  2. Whisk dry ingredients. Combine 250g flour, 50g coconut sugar, 1 tbsp baking powder, and 1/2 tsp sea salt.
  3. Incorporate butter. Toss the frozen butter shreds into the flour mixture until every piece is coated.
  4. Mix wet components. In a separate bowl, whisk 120g sourdough starter, 60ml Greek yogurt, 1 egg, and 1 tsp vanilla extract.
  5. Form the shaggy dough. Pour the wet mixture into the dry. Use a fork to fold until a messy, shaggy dough forms.
  6. Add the inclusions. Gently fold in 100g dark chocolate chips.
  7. Laminate the dough. Turn the dough onto a floured surface. Fold it over itself 3-4 times to create layers.
  8. Shape and cut. Pat into a 1 inch thick circle. Cut into 8 wedges using a sharp knife or bench scraper.
  9. The final chill. Brush with 1 tbsp milk and sprinkle with 1 tsp coarse sugar. Freeze the wedges for 10 minutes.
  10. Bake to finish. Bake at 200°C for 22 minutes until the tops are golden and the chocolate aroma is intense.