Want another way to use your sourdough discard—THIS!!! My family loved these cookies, even if I was like meh. They are happy for me to do this one again… and again.
Print your Pizza Pesto Chicken recipe here:
Original recipe from: https://littlespoonfarm.com/sourdough-chocolate-chip-cookies-recipe/
Sourdough Chocolate Chip 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.
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