Bootleg Batard – Chicago, IL

Floriole Café & Bakery – Chicago, IL

Pruned – Evanston, Illinois

Lost Larson – Chicago, Illinois

Petal Moon Pastry – Chicago, IL

Perennial Bakers – Oak Park, IL

Publican Quality Bread – Chicago, IL

For a list of other participating Midwestern bakeries, please visit the website here.

Recipe:

White chocolate sourdough and hazelnut cookies

2 sticks of butter, golden

½ stick of butter

1 cup – brown sugar

¾ cup – granulated sugar

2 eggs

½ cup – ripe sourdough starter

1 tbsp – vanilla

1 ¼ cups – bread flour

1 cup – whole wheat flour

1 teaspoon – baking soda

1 teaspoon – salt

1 cup – toasted hazelnuts, chopped

½ cup – white chocolate, chopped

Directions:

Mix the brown butter with the whole butter until it is completely melted.

Mix the butter and sugars on low speed until they are cold enough to set the eggs.

Stir in eggs on low speed until smooth and shiny. Mix the starter and the vanilla until no traces of the starter remain.

Stir in the dry ingredients. Followed by hazelnuts and chocolate (making sure the dough is cold enough that it does not melt the chocolate).

Mix the dough by hand until everything is well incorporated. Take it right away or wait at room temperature until it has the shape of a spoon.

Preheat the oven to 350.

Place about 1 tablespoon of dough on an ungreased baking sheet, or about 6 cookies per baking sheet.

Bake for 14 minutes or until chocolate begins to caramelize — cool and eat!