Two base doughs. A whole menu of cookies.
This is the sourdough cookie method I've tweaked and perfected over years of baking for my family, my friends, and my home bakery. Not a stack of unrelated recipes — two reliable bases you'll actually memorize, plus the inclusions that turn them into anything you want.
Everything is weighed in grams, because cookies are a science and guessing is how you end up with cakey ones.
What's inside:
- The Universal Chocolate Chip base — traditional chocolate chip, S'more, salted toffee chocolate (with homemade toffee), matcha white chocolate, candy cane white chocolate
- The Oatmeal Coconut base — dark chocolate chunk, raisin, chocolate walnut, cranberry pecan
- The techniques that actually matter — why you don't over mix, the mason jar lid trick for uniform cookies, banging the pan for crisp edges, and why an hour in the fridge is good but overnight is better
- No fillers — no corn starch, no milk powders, no shortcuts your gut doesn't want
- If something goes wrong — a troubleshooting page for cakey, flat, or dry cookies
- Selling your cookies — how I price, portion, and pack for our home bakery, and why two bases is what makes it sustainable
A great use for your sourdough discard, and a real answer to "what should I bake this weekend."
Instant digital download. 20 pages, PDF.
Please note: This is a digital product. Because your download is delivered instantly, all sales are final and no refunds or exchanges can be offered. If you have trouble accessing your file, reach out and we'll get it sorted.
