Satisfy your sweet tooth with amazing sourdough discard chocolate chip cookies! This delicious recipe uses an active sourdough starter discard for a unique twist on a classic treat.
HOW DO I MAKE MY SOURDOUGH CHOCOLATE CHIP COOKIES?
1. Mix the bread flour, all-purpose flour, baking soda, baking powder and salt in a small bowl. Set aside.
2. Beat the egg, vanilla extract and sourdough starter until smooth in a separate bowl. Set aside.
3. Then Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment.
4. Beat on low speed until the mixture forms small crumbles, 45-60 seconds.
5. Then add the chocolate chips and mix on low speed for 30-45 seconds.
6. Then add the dry ingredients and mix until the batter starts to become a crumbly mixture, 20-30 seconds.
7. Pour in the egg mixture and mix until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds.
8. Stir the batter using a spatula, ensuring all of the ingredients have been fully incorporated.
9. Then use a cookie scoop to portion the dough into 12 balls, (about 2 scoops per cookie) and place them on a parchment-lined baking tray.
10. Cover the dough with a sheet of plastic wrap.
11. Then chill the dough in the fridge for more than 2 hours. (24 hours is best!)
12. Bake in a preheated, 375°F (190°C) oven for 15 to 17 minutes until the edges are golden brown and the center still appears slightly under-baked.
13. Take out and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
Sourdough Chocolate Chip Cookies Ingredients
INGREDIENTS
- ¾ cup + 1 teaspoon (95 g) all-purpose flour
- 1 cup + 1 teaspoon (125 g) bread flour
- 1 teaspoon (5 g) fine sea salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 large (1) egg
- ½ cup (125 g) sourdough starter discard
- 1 teaspoon (5 g) vanilla extract
- 8 tablespoons (113 g) unsalted butter
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) white granulated sugar
- 1 ½ cups (340 g) chocolate chips
INSTRUCTIONS
- Mix the bread flour, all-purpose flour, baking soda, baking powder and salt in a small bowl. Set aside.
- Beat the egg, vanilla extract and sourdough starter until smooth in a separate bowl. Set aside.
- Then Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment.
- Beat on low speed until the mixture forms small crumbles, 45-60 seconds.
- Then add the chocolate chips and mix on low speed for 30-45 seconds.
- Then add the dry ingredients and mix until the batter starts to become a crumbly mixture, 20-30 seconds.
- Pour in the egg mixture and mix until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds.
- Stir the batter using a spatula, ensuring all of the ingredients have been fully incorporated.
- Then use a cookie scoop to portion the dough into 12 balls, (about 2 scoops per cookie) and place them on a parchment-lined baking tray.
- Cover the dough with a sheet of plastic wrap.
- Then chill the dough in the fridge for more than 2 hours. (24 hours is best!)
- Bake in a preheated, 375°F (190°C) oven for 15 to 17 minutes until the edges are golden brown and the center still appears slightly under-baked.
- Take out and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
Sourdough Chocolate Chip Cookies Recipe
Craft chewy sourdough chocolate chip cookies with a unique tang! This recipe uses sourdough discard for tender, flavorful cookies.
Ingredients
- ¾ cup + 1 teaspoon (95 g) all-purpose flour
- 1 cup + 1 teaspoon (125 g) bread flour
- 1 teaspoon (5 g) fine sea salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 large (1) egg
- ½ cup (125 g) sourdough starter discard
- 1 teaspoon (5 g) vanilla extract
- 8 tablespoons (113 g) unsalted butter
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) white granulated sugar
- 1 ½ cups (340 g) chocolate chips
Instructions
- Mix the bread flour, all-purpose flour, baking soda, baking powder and salt in a small bowl. Set aside.
- Beat the egg, vanilla extract and sourdough starter until smooth in a separate bowl. Set aside.
- Then Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment.
- Beat on low speed until the mixture forms small crumbles, 45-60 seconds.
- Then add the chocolate chips and mix on low speed for 30-45 seconds.
- Then add the dry ingredients and mix until the batter starts to become a crumbly mixture, 20-30 seconds.
- Pour in the egg mixture and mix until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds.
- Stir the batter using a spatula, ensuring all of the ingredients have been fully incorporated.
- Then use a cookie scoop to portion the dough into 12 balls, (about 2 scoops per cookie) and place them on a parchment-lined baking tray.
- Cover the dough with a sheet of plastic wrap.
- Then chill the dough in the fridge for more than 2 hours. (24 hours is best!)
- Bake in a preheated, 375°F (190°C) oven for 15 to 17 minutes until the edges are golden brown and the center still appears slightly under-baked.
- Take out and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
- At room temperature, store your cookies in an airtight container.
- If you have leftover dough, it can be refrigerated for up to 48 hours before baking.
- Fully cooled cookies can be frozen for up to 3 months.
- You can also freeze the cookie dough. Scoop the dough onto a baking sheet as if you were preparing to bake them, freeze the scoops until solid, and then transfer them to a freezer-safe bag. When ready to bake, you can bake them directly from frozen, adding a couple of extra minutes to the baking time.
- If the cookies have become too soft or you want to enjoy them warm, you can briefly reheat them in a microwave for a few seconds or in an oven at 300°F (150°C) for 5-10 minutes to crisp them up.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 163Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 175mgCarbohydrates: 18gFiber: 1gSugar: 0gProtein: 2g
