Sourdough Discard Chocolate Chip Cookies
Hey!
Here are some really yummy cookies that me and my friends recently made with my sourdough starter.
Here is the recipe:
INGREDIENTS:
1 cup unsalted butter (227 g)
1 cup white granulated sugar (200 g)
1 cup light brown sugar, lightly packed (200 g)
2 large eggs
3/4 cup sourdough discard (170 g)
2 teaspoons vanilla extract (8 g)
3 cups all purpose flour (405 g)
1 teaspoon baking soda (6 g)
1/2 teaspoon baking powder (2.5 g)
1 1/2 teaspoon salt (7 g)
2 cups chocolate chips (340 g)
INSTRUCTIONS:
1.In a stand mixer with a paddle attachment, cream together butter, white sugar and brown sugar until light and fluffy.
2.Add eggs, sourdough discard, and vanilla. Mix well until light and fluffy.
3.In a separate large bowl, mix together flour, baking soda, baking powder and salt.
4.Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.
5.Roll cookies into a ball using 3 tablespoons of dough per cookie. I have a cookie scoop for this. Place them 2 inches apart on a parchment lined cookie sheet.
6.Chill in the refrigerator for at least an hour, or up to 2 days for a longer fermentation. For best results, I like the texture and taste when they sit in the fridge for 12-24 hours best!
7.Preheat the oven to 375°F.
8.Bake for 10-12 minutes. The edges should start to turn a golden brown Remove from the oven and immediately transfer to a wire rack to cool cookies.
NOTE- In this recipe it says to chill the cookie dough. (NO. 6) So, in this recipe you could either ferment the cookie dough, (which would activate the sourdough) or you could just skip Number 6 and not ferment. If you did skip 6 then these would be Sourdough "Discard" Cookies. If not, they would be Sourdough Cookies. It all depends on what you want to do. And if you are in a shorter time crunch then I would recommend making them without Step number 6.
I hope that you makes these and they come out good!
Happy Baking! -Ariana :)