Tired of letting your sourdough starter go to waste? Don't toss that precious discard! Transform it into something utterly delicious: chewy, intensely flavorful sourdough discard chocolate chip cookies. This easy recipe is perfect for a quick baking project, utilizing what would otherwise be discarded, making it an economical and sustainable choice too. Get ready to enjoy the best of both worlds – tangy sourdough flavor combined with the classic comfort of chocolate chip cookies. This recipe makes amazing healthy meals using simple homemade cooking techniques.
Ingredients:
- 1 cup (225g) sourdough discard, fed 4-6 hours prior
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (300g) chocolate chips (dark, milk, or semi-sweet – your choice!)
Instructions:
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Prep the Discard: Ensure your sourdough discard is at its peak activity. A fed discard will be bubbly and slightly risen. If it's too dry, add a tablespoon or two of water to adjust the consistency.
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Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This is easily achieved using an electric mixer for a quick and easy process.
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Add Wet Ingredients: Beat in the vanilla extract and egg until well combined.
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Incorporate Discard: Gently fold in the sourdough discard until just incorporated. Don't overmix at this stage.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
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Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – a few lumps are okay!
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Add Chocolate Chips: Stir in the chocolate chips.
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Chill the Dough (Optional but Recommended): Chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking and enhances their flavor. For best results, chill the dough for longer, up to 2 hours.
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Bake the Cookies: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
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Baking Time: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
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Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Cooking Tips for Perfect Sourdough Cookies:
- Don't overmix the dough: Overmixing develops gluten, resulting in tough cookies.
- Use quality chocolate chips: The type of chocolate you choose will significantly impact the flavor of your cookies.
- Adjust baking time: Ovens vary, so keep an eye on your cookies and adjust the baking time as needed.
- Properly fed starter: Using a properly fed starter is key to the success of these cookies.
Variations:
- Nuts: Add chopped nuts, such as pecans or walnuts, for extra texture and flavor.
- Spices: A dash of cinnamon or nutmeg adds warmth.
- Dried Fruit: Incorporate dried cranberries, raisins, or chopped apricots.
- Different Chocolate: Experiment with white chocolate, dark chocolate chunks, or a combination of different chocolates.
Nutritional Information (per cookie, approximate):
This will vary depending on the ingredients used, but a general estimate per cookie is around 150-200 calories, with varying amounts of fat, carbohydrates, and protein. For precise nutritional information, use an online nutritional calculator and input your specific ingredients.
These sourdough discard chocolate chip cookies are a simple yet rewarding baking project, resulting in delicious treats and a reduced food waste footprint. Enjoy!