What does sourdough discard do in baking?

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.

Why use sourdough in cookies?

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.

When has sourdough discard gone bad?

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.

Are chocolate chip cookies shelf-stable?

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 Recipe

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

Scale

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)

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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