Are you tired of letting your sourdough starter's discard go to waste? Then get ready to transform that tangy treasure into incredibly delicious and surprisingly chewy chocolate chip cookies! This recipe is not only a fantastic way to reduce food waste but also results in cookies with a unique depth of flavor that you won't find anywhere else. These are the perfect easy recipes for a quick after-school snack or a delightful treat to share with friends and family. Get ready for a baking adventure that's both rewarding and delicious!
Ingredients:
- 1 cup (225g) sourdough discard (fed and active, about 75% hydration)
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (170g) chocolate chips
Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This simple step ensures even baking and easy cleanup, crucial aspects for homemade cooking.
- Cream Together: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You can use a hand mixer or a stand mixer for this step, making the process quicker and less strenuous.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined. The mixture should be smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Incorporate Sourdough Discard: Gently fold in the sourdough discard until evenly distributed throughout the dough. The slightly acidic discard adds a delightful tang and contributes to the cookies' unique chewy texture.
- Add Chocolate Chips: Stir in the chocolate chips.
- Scoop and Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep a close eye on them during the last few minutes to prevent burning.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Chocolate Chip Cookies:
- Use high-quality chocolate: The better the chocolate, the better the cookies!
- Don't overmix the dough: Overmixing develops gluten, resulting in tough cookies.
- Chill the dough (optional): For thicker, chewier cookies, chill the dough for at least 30 minutes before baking. This step allows the flavors to meld and creates a more intense cookie experience.
- Adjust baking time: Ovens vary, so keep an eye on your cookies and adjust the baking time as needed.
Variations:
- Nuts: Add chopped walnuts, pecans, or macadamia nuts to the dough for extra texture and flavor.
- Different chocolate: Experiment with dark chocolate, milk chocolate, or white chocolate chips.
- Spices: A dash of cinnamon or nutmeg adds a warm, comforting spice to these already delicious cookies.
Nutritional Information (per cookie, approximate):
- Calories: 150-200
- Fat: 8-10g
- Carbohydrates: 20-25g
- Sugar: 10-15g
- Protein: 2-3g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
This recipe is a testament to how simple ingredients, a little creativity, and a mindful approach to food waste can result in some of the most delicious and satisfying healthy meals. Enjoy these delightful chocolate chip cookies, and remember to share the recipe with your friends!