Sourdough discard cookies!
*Makes about 25 cookies*
Ingredients
1 cup unsalted butter
1 cup light brown sugar firmly packed
â…” cup granulated sugar
2 large egg yolks room temperature preferred
1 ½ teaspoons vanilla extract
â…” Cup sourdough discard
2 3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups semisweet chocolate chips or 6 oz chopped semisweet or dark chocolate bar
Instructions
-mix flour, baking soda, baking powder, and salt together and set aside.
-in a different bowl mix sugars, egg yolks, melted butter, vanilla, and sourdough discard until combined.
-add the flour mixture to all the wet ingredients and mix until combined and no flour spots.
-add chocolate chips and then cover and place in the refrigerator to cool for 1 hour but can be for longer if needed.
-once dough has been resting for at least an hour take out of refrigerator and preheat oven to 350 degrees.
-line a baking sheet with parchment paper and measure out the dough into about 2 tosp balls.
-add the dough ball to the lined cookie sheet and bake for 10-12 minutes (the key is to take them out when they still look a little raw in the middle)
-let them cool for 5 minutes then enjoy!
#creatorsearchinsights #sourdough #sourdoughdiscardcookies #sourdough#sourdoughdiscardrecipe#sourdoughhcookies
Sourdough discard cookies are a fantastic way to minimize waste from sourdough baking while creating delicious treats. Using sourdough discard in cookie recipes not only enhances the flavor with a subtle tang but also adds moisture, making the cookies soft and chewy. When making sourdough discard cookies, it's important to use discard that is not overly ripe to avoid bitterness. The recipe typically incorporates a balance of sugars, butter, and eggs to complement the acidity and flavor contributed by the sourdough discard. Including chocolate chips or chopped dark chocolate adds richness and depth, appealing to chocolate lovers. For best results, chilling the dough for at least an hour helps solidify the fats, prevent spreading during baking, and allows the flavors to meld together. Baking at 350 degrees Fahrenheit for around 10-12 minutes and removing the cookies when the centers still look slightly raw helps achieve a soft, chewy texture that crisps up lightly upon cooling. These cookies offer an excellent way to utilize leftover sourdough discard instead of discarding it. Plus, the subtle tang from the sourdough improves the complexity of the cookie flavor profile, making them more interesting than standard chocolate chip cookies. In addition to classic chocolate chip variations, you can customize sourdough discard cookies by adding nuts, dried fruits, or spices like cinnamon for different flavor profiles. Experimenting with the flour type, such as incorporating whole wheat or almond flour, can also add nutritional benefits and textural variation. Sourdough discard baking has become popular among home bakers aiming to reduce food waste and explore new flavors. Besides cookies, the discard can be used in pancakes, waffles, muffins, and crackers. This versatility makes sourdough discard an ingredient with many culinary possibilities. In conclusion, sourdough discard cookies are an easy, economical, and tasty way to transform baking by-products into delightful homemade snacks. They combine the benefits of sourdough fermentation with comfort food simplicity, satisfying both sustainable baking enthusiasts and cookie lovers alike.