Sourdough Chocolate Chip Cookies | Using Discard
Ooey Gooey Chocolate Chip Cookies 🍪 that are soft & oh so yummy!!
Because we don’t #gatekeep around here, here’s the recipe y’all - thank me later! 💋 🫶🏼
INGREDIENTS
DRY INGREDIENTS
¾ cup + 1 teaspoon (95 g) all-purpose flour
1 cup + 1 teaspoon (125 g) bread flour (all-purpose can be substituted, see notes)
1 teaspoon (5 g) fine sea salt
¼ teaspoon baking soda
½ teaspoon baking powder
WET INGREDIENTS 1
1 large (1) egg
½ cup (125 g) sourdough starter discard
1 teaspoon (5 g) vanilla extract
WET INGREDIENTS 2
8 tablespoons (113 g) unsalted butter (cold, cubed)
½ cup (100 g) light brown sugar
½ cup (100 g) white granulated sugar
1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)
INSTRUCTIONS
MIX DRY INGREDIENTS
Use a whisk or a fork to mix the bread flour, all-purpose flour, baking soda, baking powder and salt in a small bowl. Set aside.
MIX WET INGREDIENTS 1
In a separate small bowl, use a whisk or a fork to beat the egg, vanilla extract and sourdough starter until smooth. Set aside.
MIX WET INGREDIENTS 2
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. Add the chocolate chips and mix on low-speed 30-45 seconds. Scrape down the sides of the bowl. Add the dry ingredients and mix on low-speed until the batter starts to become a crumbly mixture, 20-30 seconds. Pour in the egg mixture and mix on low-speed until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds. Use a spatula to stir the batter, ensuring all of the ingredients have been fully incorporated.
Use a cookie scoop to portion the dough into 12 balls, (2 scoops per cookie) and place them on a parchment-lined baking tray. Cover the dough with a sheet of plastic wrap so they do not dry out. Chill the dough in the fridge for a minimum of 2 hours. (24 hours is best!) Bake in a preheated, 375°F (190°C) oven for 15-17 minutes, or until the edges are golden brown and the center still appears slightly under-baked. Remove and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
NOTES: using AP Flour results in a less chewy cookie
#healthylifestyle2024 #sourdough #sourdoughdiscardrecipe #sourdoughdiscard #chocolatechipcookies #sourdoughera
Sourdough chocolate chip cookies are not only deliciously chewy but also eco-friendly as they utilize sourdough starter discard. This recipe combines all-purpose and bread flour for the perfect texture, while the sourdough starter adds a slight tang that enhances the flavor. To make these cookies, prepare both wet and dry ingredients separately, then mix them until just combined. For the best results, chill the cookie dough for at least 2 hours, allowing the flavors to meld and the cookies to rise well during baking. Bake them in a preheated oven and enjoy warm, gooey chocolate treats! For those looking to explore variations, try adding nuts or switching the chocolate chips for white chocolate or dark chocolate. You can experiment with spices like cinnamon or a pinch of sea salt on top for a gourmet touch. If you're interested in healthier options, consider substituting some of the sugars with alternatives like coconut sugar or using whole wheat flour. These modifications can create a unique twist on the classic cookie recipe while keeping them delicious! Remember, the key to perfect cookies is in not overmixing the dough and allowing it to rest. Baking is both an art and a science, and with this sourdough chocolate chip cookie recipe, you can impress family and friends alike with your baking skills. Enjoy your homemade cookies with a glass of milk or as a delightful dessert at parties!
What about using salted butter? I want to throw a batch together tonight but don’t have unsalted butter….