|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 64g||23%|
|Dietary Fiber 2g||8%|
|Total Sugars 37g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sourdough baking is a challenging and rewarding hobby, but what do you do with your extra sourdough starter once you’re tired of making bread? Luckily, there are many options for utilizing your sourdough discard (like adding it to smoothies for a dose of good bacteria, and of course, sourdough pancakes or waffles); one great use is making cookies.
The rich depth of flavor provided by your sourdough discard will add a pleasing and surprising new flavor to the classic chocolate chip cookie. You’ll still be using baking soda as the leavening agent in your cookies, so there is no added rise time to this recipe. The slightly sour, bready touch is delicious when combined with brown sugar, vanilla, and dark chocolate. Feel free to add nuts or other favorite flavors to your cookies.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter, room temperature
1 1/4 cups granulated sugar
1/2 cup packed brown sugar
1 large egg
1/2 cup sourdough discard
2 teaspoons vanilla extract
8 ounces dark chocolate, chopped into coarse pieces
Gather the ingredients.
Preheat the oven to 350 F and line 2 baking sheets with parchment paper.
In a large bowl, sift the flour, baking soda, and salt.
Cream the butter in a stand mixer or with a handheld electric mixer on medium speed until light and fluffy, about 4 minutes.
Scrape down the sides of the mixer bowl with a rubber spatula and add the granulated sugar and brown sugar. Beat again on medium speed for 5 more minutes.
Add the egg, sourdough discard, and vanilla extract and mix on low until just incorporated.
Add half of the sifted dry ingredients and mix on low for about 20 seconds. Then add the remainder and mix on low until just incorporated, careful not to overmix.
Add the chopped chocolate and mix once more just until fully incorporated.
Using a medium cookie scoop, scoop the cookies onto the prepared baking sheets, leaving 2 inches between each cookie. Freeze the cookies for at least 20 minutes or overnight (you can freeze the cookies all together on one tray to save space if needed, then space them out before baking).
Bake for 16 to 18 minutes, or until the center is visibly puffed and the edges are beginning to slightly brown. Allow the cookies to cool on the tray for about 5 minutes, then transfer to a baking rack to cool completely.
- For an egg-free cookie, mix 1/4 cup mashed banana with sourdough discard and add that to your cookies, omitting the egg.
- Add up to 1/2 cup of chopped nuts like pecans, walnuts, or macadamia nuts.