Sourdough discard chocolate chip cookies are a fantastic way to use up your sourdough starter discard while making a delicious treat! The discard adds a subtle tang and depth of flavor to the cookies, which pairs beautifully with the sweetness of the chocolate chips. Here’s a recipe for soft, chewy chocolate chip cookies with a little sourdough twist.
Sourdough Discard Chocolate Chip Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup sourdough starter discard (unfed)
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips (semi-sweet or dark)
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Mix the Wet Ingredients:
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer (or whisk by hand) until light and fluffy, about 2-3 minutes.
- Add the sourdough starter discard, egg, and vanilla extract to the bowl. Beat until fully combined and smooth. The sourdough discard may make the mixture look a bit lumpy, but that’s perfectly fine.
3. Mix the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
4. Add the Chocolate Chips:
- Fold in the chocolate chips and, if using, the chopped nuts. Ensure they are evenly distributed throughout the dough.
5. Chill the Dough:
- For the best texture and flavor, chill the cookie dough in the refrigerator for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking and enhances the flavor.
6. Shape the Cookies:
- Using a cookie scoop or spoon, scoop out about 1 1/2 tablespoons of dough per cookie and place it onto the prepared baking sheets, spacing them about 2 inches apart. You can flatten the dough slightly with the back of a spoon if you prefer a slightly thinner cookie.
7. Bake:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies may look slightly soft in the center, but they will firm up as they cool.
8. Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them maintain their shape and texture.
Tips for Perfect Sourdough Discard Chocolate Chip Cookies:
- Sourdough Flavor: The amount of sourdough flavor in the cookies will depend on how mature your starter is and how much discard you use. If you want a more pronounced sourdough tang, you can increase the amount of discard slightly, but be careful not to add too much or the dough will be too wet.
- Butter: Make sure your butter is softened to room temperature for easy mixing.
- Flour: If you find the dough too soft after mixing, you can add a little more flour, one tablespoon at a time, until it reaches the right consistency.
- Chilling: Chilling the dough is essential for controlling cookie spread and giving the flavors time to meld.
Storing & Freezing:
- Storing: Keep the cookies in an airtight container at room temperature for up to a week. They’ll stay soft and chewy.
- Freezing: To freeze the dough, scoop out the cookie dough into balls, place them on a baking sheet, and freeze them for 1-2 hours until firm. Then, transfer the frozen dough balls into a zip-top bag or airtight container. Bake directly from frozen for 12-14 minutes.
These sourdough discard chocolate chip cookies are a fun way to use up your sourdough starter discard and enjoy a delicious, slightly tangy twist on the classic chocolate chip cookie. Perfect for a snack or to share with friends and family!
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