sourdough discard chocolate chip cookies
chocolate chip cookies made from sourdough discrad
Equipment
- Food scale
- 3 bowls
- stand mixer with a paddle attacment
- baking sheet with parcment paper
Ingredients
DRY INGREDIENTS
- 3.5 cups 440g flour
- 2 tsp 10g salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp 10g apple cider vinegar
WET INGREDIENTS
- 2 room temperature eggs
- 1 cup 250g sourdough discard- unfed sourdough starter
- 2 tsp 10g vanilla extract
- 1 cup 226g cold unsalted butter cubed – 2 sticks
- 1 cup 200g brown sugar
- 1 cup 200g white sugar
- 3 cups 680g chocolate chips – milk, dark chocolate, or a mix of both
Instructions
In order to create soft and chewy sourdough chocolate chip cookies, the batter must NOT be over-mixed.
- To a large bowl add 440 grams of flour, 2 tsp salt (10g), 1/2 tsp baking soda, and 1 tsp baking powder. Mix, and set aside.
- In a small bowl measure out 250 grams of sourdough discard (1 cup), 2 room temperature eggs, and 2 tsp vanilla. mix, and set aside.
- Cube 1 cup cold butter then add it to a bowl with 1 cup brown sugar, 1 cup white granulated sugar, and 2 teaspoons apple cider vinegar
- ( you can add it to a stand mixer with a paddle attachment) With your hands combine the butter, apple cider vinegar, and the sugars together to form little crumbs. Next, add the chocolate chips to the butter and sugar mixture and combine it together.
- Add the dry ingredients and continue to mix them either by hand or in a stand mixer.LAstly, add the wet ingredients to the large bowl and mix only to combine the ingredients. It is very important to not over mix the sourdough cookie batter as it can result in a cake-like cookie (I used my hands to combine it, you can use the stand mixer)
- Line a cookie sheet with parchment paper then use an ice cream scooper to shape the cookies and line them 2 inches apart. This makes approximately 21 cookies. Cover with seran wrap and put them in the freezer while the oven preheats to 375. Bake for 15-17 minutes. Sprinkle some course salt on top of the sourdough discard chocolate chip cookies while they just come out of the oven ( the salt is optional, of course) Let them cool down on a wire rack, and Enjoy them with a glass of cold milk!
IF YOU WANT TO LONG FERMENT THE SOURDOUGH COOKIE DOUGH IN THE FRIDGE FOR 24 HOURS,
- Cover the unbaked sourdough discard chocolate chip cookie dough with saran wrap then refrigerate. The next day, shape the cookies and place them on a parchment-lined baking sheet 2 inches apart, then bake the cookies cold at 375 for 15-17 minutes. And enjoy the best chocolate chip cookies to ever exist 😉 The cookie has crispy edges with a soft and chewy center…its all you would ever want in a cookie!
Notes
TIPS
- I recommend using the food scale to measure the flour for accuracy
- Bread flour is higher in gluten, which produces a more chewy cookie. If you don’t have bread flour, you can use all-purpose flour in its place.
- Apple cider vinegar’s function in most baked goods recipes is to supply acid. The acid reacts with a base to leaven our baked goods by creating little bubbles. With proper leavening, our baked goods rise appropriately and have a better crumb.
- Enhance the flavor of the cookie with flaked sea salt. Add a pinch on top of the dough balls before you place them in the oven
- In order to create soft and chewy sourdough chocolate chip cookies, the batter must NOT be over-mixed.
- Do not overbake these sourdough cookies, I recommend baking for 15 minutes. The center should look a little underdone, but they will continue to cook once you take them out of the oven as you allow them to cool.