Do you remember the smell of fresh cookies in your childhood home? Now, imagine that smell with a sourdough twist. That’s what sourdough discard chocolate chip cookies are like. They’re not just a memory but a smart way to use sourdough waste.
Get ready for a baking adventure that’s both fun and rewarding. You’ll need just 15 minutes to prepare and 9 minutes to bake. Before you know it, you’ll have 9 delicious cookies, each with about 184 calories.
These cookies have earned a 4.96 out of 5 rating from 163 bakers. They’re tasty and a smart way to reduce kitchen waste. By using your sourdough discard, you’re part of a movement that turns leftovers into tasty treats.
Ready to explore sourdough discard cookie ideas? These cookies are perfect for both experienced and new bakers. Let’s make that sourdough discard into something amazing!
Introduction to Sourdough Discard Baking
Sourdough discard baking is becoming more popular. It’s a fun way to use leftover starters to make tasty treats. Explore sourdough discard and see why it’s great for chocolate chip cookies.
What is sourdough discard?
Sourdough discard is what’s left after feeding your starter. It’s a fermented mix of flour and water. Instead of tossing it, you can use it in recipes like desserts.
Benefits of using sourdough discard in baking
Using sourdough discard in baking has many benefits:
- Reduces food waste
- Adds unique tangy flavor
- Improves texture in baked goods
- Enhances nutritional value through fermentation
Why chocolate chip cookies are perfect for sourdough discard
Chocolate chip cookies are perfect for sourdough discard. The classic recipe is easy to modify with discard. The sourdough flavor pairs well with the sweetness of chocolate chips, making a tasty mix.
| Ingredient | Amount |
|---|---|
| Sourdough discard | 2/3 cup (140 g) |
| All-purpose flour | 2 3/4 cups (340 g) |
| Unsalted butter | 1 cup (226 g) |
| Chocolate chips | 1 1/2 cups (255 g) |
With just 11 simple ingredients, you can make delicious sourdough discard chocolate chip cookies. This recipe combines the classic cookie with sourdough’s unique flavor. Try it and see the magic of sourdough discard baking!
Ingredients for Sourdough Discard Chocolate Chip Cookies
You need the right ingredients to make delicious sourdough chocolate chip cookies. Let’s explore the key parts that make these cookies so tasty.
Dry Ingredients
The base of your cookies is the dry ingredients. You’ll need 235 grams of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 3/4 teaspoon of salt. These amounts help your cookies turn out just right.
Wet Ingredients
Get 113 grams of unsalted butter, 160 grams of brown sugar, 140 grams of granulated sugar, 1 large egg, and 3/4 tablespoons of vanilla extract for the wet stuff. These add to the cookies’ rich taste and chewy feel.
The Star Ingredient: Sourdough Discard
The secret to these cookies is 80 grams of room-temperature sourdough discard. For the best results, use discard that’s less than 5 days old. It gives your cookies a tangy flavor and better texture.
Choosing the Right Chocolate
Use 6 ounces of chopped dark or semisweet chocolate for the chocolatey goodness. Chopped chocolate makes your cookies even more delicious by creating melty pockets.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 235 grams |
| Baking soda | 1/2 teaspoon |
| Baking powder | 1/2 teaspoon |
| Salt | 3/4 teaspoon |
| Unsalted butter | 113 grams |
| Brown sugar | 160 grams |
| Granulated sugar | 140 grams |
| Large egg | 1 |
| Vanilla extract | 3/4 tablespoon |
| Sourdough discard | 80 grams |
| Chopped chocolate | 6 ounces |
Step-by-Step Instructions for Making Sourdough Discard Chocolate Chip Cookies
Ready to bake some delicious sourdough discard chocolate chip cookies? Let’s dive into the step-by-step process. This recipe yields 18-20 medium-large cookies. They’re perfect for satisfying your sweet tooth or sharing with friends and family.
Start by gathering your ingredients. You’ll need 240 grams of all-purpose flour, 13 tablespoons (184 grams) of unsalted butter, 100 grams of granulated sugar, 143 grams of dark brown sugar, and 100 grams of sourdough. Don’t forget 284 grams of roughly chopped chocolate chunks for that extra indulgence!
Begin by creaming the butter and sugars until well combined. Mix in the sourdough discard, egg yolk, and a tablespoon of vanilla extract. In a separate bowl, whisk together the dry ingredients. Gradually incorporate the dry mixture into the wet ingredients. Fold in those delicious chocolate chunks.
Using a #20 cookie scoop, portion the dough onto a baking sheet lined with parchment paper. Chill the dough for at least three hours or up to three days for enhanced flavor. When ready to bake, preheat your oven to 350°F (177°C).
Space the cookies at least two inches apart on the baking sheet. Bake for 8-9 minutes until the edges are golden brown. Let them cool on the baking sheet to achieve that perfect texture. Your sourdough chocolate chip cookies are now ready to enjoy!
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 240 grams |
| Unsalted butter | 184 grams (13 tablespoons) |
| Granulated sugar | 100 grams (½ cup) |
| Dark brown sugar | 143 grams (⅔ cup) |
| Sourdough discard | 100 grams (½ cup) |
| Chocolate chunks | 284 grams |
Tips for Perfecting Your Sourdough Discard Chocolate Chip Cookies
Mastering sourdough discard baking takes practice, and making chocolate treats is no exception. Here are some expert tips to improve your sourdough discard chocolate chip cookies.
Chilling the Dough
Chilling your cookie dough is key to the right texture. Put the dough in the fridge for at least 2 hours, or chill it for up to 24 hours for even more flavor. This helps prevent cookies from spreading too much and makes them chewier.
Long Fermentation Benefits
Letting your dough ferment longer can improve its taste and make it easier to digest. Keep it in the fridge for up to 48 hours before baking. This lets the sourdough break down gluten and improve the taste.
Adjusting Baking Time
The baking time affects the texture of your cookies. For softer cookies, bake at 375°F for 12 minutes. For a crisper edge, bake for 14 minutes. Remember, cookies are set as they cool, so don’t overbake.
Storage and Freezing
Keep your baked cookies in an airtight container at room temperature for up to two weeks. Freeze them for up to two months for longer storage. You can also freeze dough balls for later. Just bake them at 375°F for 17-20 minutes.
| Storage Method | Duration | Temperature |
|---|---|---|
| Room Temperature | Up to 2 weeks | 68-72°F (20-22°C) |
| Refrigerator | Up to 4 days | 40°F (4°C) |
| Freezer | Up to 2 months | 0°F (-18°C) |
Conclusion
Sourdough discard chocolate chip cookies are a fun twist on a classic. Five recipes showed each had its own special touch. Recipe 2 and Recipe 4 were top picks for taste and texture.
Recipe 5 was the fastest and easiest to make. These cookies are not just yummy; they’re also good for you. The dough’s fermentation makes them easier to digest and might lower their sugar impact.
The sourdough discard adds probiotics, B vitamins, iron, and zinc. This makes your cookies healthier. Don’t be shy to try new things with sourdough discard cookies.
Try browning butter or using egg yolks for better texture and taste. The longer the dough sits, the tangier the cookies will be. While not healthy, enjoying them in small amounts can be a tasty way to reduce waste and add nutrition to your baking.
FAQ
Sourdough discard adds a mild tangy flavor and moisture to baked goods. It can be used in recipes to improve texture and enhance complexity without requiring additional leavening. The discard also brings a subtle richness from the natural fermentation process, which makes baked goods softer and more tender.
Sourdough in cookies adds depth of flavor and a slight tanginess, complementing sweet ingredients like chocolate or sugar. It also helps create a chewier texture and can provide natural fermentation benefits, making the cookies more digestible. Using sourdough in cookies gives them a unique twist compared to traditional recipes.
Sourdough discard has gone bad if it develops an unpleasant odor, mold, or an odd color like pink or orange streaks. Fresh discard has a slightly sour smell, but if it smells foul or “off,” it’s best to discard it. Changes in texture, such as becoming excessively slimy or having strange growths, are also signs of spoilage.
Yes, chocolate chip cookies are generally shelf-stable when stored in an airtight container at room temperature. They can remain fresh for up to 1-2 weeks. However, adding ingredients like sourdough discard or perishable items may slightly reduce their shelf life. For longer storage, freezing is recommended.
Sourdough Discard Chocolate Chip Cookies
- Total Time: 2:25
- Yield: 12 1x
Description
-
Soft, thick, and chewy, these Sourdough Chocolate Chip Cookies are the perfect way to use your sourdough discard. Packed with chocolate chips, they’re bakery-style cookies you can make at home with ease!
Ingredients
Dry Ingredients
- ¾ cup + 1 tsp all-purpose flour
- 1 cup + 1 tsp bread flour (or all-purpose flour)
- 1 tsp fine sea salt
- ½ tsp baking powder
- ¼ tsp baking soda
Wet Ingredients 1
- 1 large egg
- ½ cup sourdough discard
- 1 tsp vanilla extract
Wet Ingredients 2
- 8 tbsp unsalted butter (cold, cubed)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 ½ cups chocolate chips (semi-sweet or milk)
Instructions
1. Mix the dry ingredients in a small bowl.
2. whisk the egg, vanilla, and sourdough in another bowl and discard until smooth.
3. In a stand mixer, quickly beat the cold butter with the sugars until it forms small crumbles (about 45-60 seconds). Add the chocolate chips and mix for 30 seconds.
4. Add the dry ingredients to the mixer until crumbly (20-30 seconds). Pour in the egg mixture and mix until just combined.
5. Scoop the dough into 12 large balls, place them on a parchment-lined tray, and chill for 2-24 hours.
6. Preheat the oven to 375°F (190°C). Bake for 15-17 minutes or until the edges are golden but the centers are still soft. Let cool before serving.
Notes
- For an extra chewy cookie, use bread flour.
- Add a pinch of flaked sea salt on top before baking for added flavor!
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes