Introduction
sourdough discard chocolate chip cookies are a delicious way to use your leftover sourdough starter, while creating your delicious, the flavorful sourdough discard chocolate chip cookies, you need to know that the cookies are beloved snake and it is known for their soft and airy texture, i know that you guys will love this recipe because the recipe is so crispy and interesting, by adding sourdough discard you will add a slight tang to the sourdough cookies, and it will make it more delicious, so in this article I’ll guide you guys through a simple sourdough discard chocolate chip cookies, along with tips and different customization options to make your sourdough discard chocolate chip cookies better and delicious so let’s get started
Table of Contents
What is sourdough discard?
Sourdough discard is the portion of your sourdough starter removed before feeding it fresh flour and water. While the discard cannot serve as the only leavening agent for bread due to its lack of strength, it does provide a tangy flavor that can enhance various baked goods. Using sourdough discard chocolate chip cookies is an excellent way to reduce food waste and create a tasty, textured bread.
Why you will love this recipe
- Quick and easy to make that is best for beginners
- Reduce waste: Instead of throwing away sourdough starter you can make these tasty cookies which can also reduce your kitchen waste
- Improve Texture: The acidity in the sourdough discard helps create a chewy texture which can make your sourdough cookies more delicious
Equipment
- Mixing Bowl
- Electric Mixer
- Wooden spoon or spatula
- Baking sheet
- Parchment paper
- Measuring cup
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ scant teaspoon salt
- ¼ cup unsalted butter
- ½ cup brown sugar
- ½ cup sourdough starter
- 1 large egg yolk
- ⅓ cup sweet chocolate chip
Instruction
- Preheat the oven to 350 F, then you need to take a large bowl, then add cream together the butter and brown sugar, and combine it until well mixed like combined it 2-3 minutes
- Then you need to add the egg yolk and vanilla extractor together, then take a small bowl and whisk flour baking soda, and salt together and stir the dry ingredients with the wet ingredients and mix it until the flour streaks vanish
- Then mix the chocolate chips and make a scope cookie ball onto a baking sheet 2-3 inches, you can also add some toppings of chocolate chips
- Then you need to take a rack and bake it until the cookie edges are lightly golden, you need to bake it for 8-10 minutes also add space like 2 inches apart
- Then you need to allow the cookies to cool on the baking sheet for 5 minutes before shifting them to a rack for cooling
Why use sourdough discard in the Sourdough Discard Pretzel recipe??
- Reduce waste: We all know that Making Chocolate chip cookies with sourdough discarded can reduce waste and it will help to use up leftover starters instead of throwing away you can make some delicious dishes like sourdough discarded cookies or sourdough discarded focaccia and more you can check out on dough deliciousous
- Unique Flavor: The sourdough discard adds a little tang to the sourdough discard chocolate chip cookies, it will enhance the flavor of cookies and make them more delicious
- Easy: sourdough discard chocolate chip cookies are one of the easiest cookies to make and they can be topped with different varieties of chocolate like white chocolate chips and classic chocolate chips
Nutritional information
- Calories: 180 kcal
- Protein: 2g
- Carbohydrates: 24g
- Fat: 8g
- Saturated Fat: 5g
- Fiber: 1g
- Sodium: 120mg
- Cholesterol: 25mg
HelpFull Tips
- Don’t overmix: you need to mix it until it looks smooth don’t overmix it because I can make the dough tense and tough cookies, you just need to mix it until all the ingredients are well combined
- Watch The Baking Time: Every oven is different so keep an eye on your cookies and then take them out when you see the edges becoming golden but the center needs to look soft
- Rest for the best Flavors: let the dough rest overnight in the fridge because it will enhance the flavor of the cookies , did you know resting the dough can make the flour fully hydrate, which can make more tender and chewy cookies and it also helps the cookies from spreading too much during baking
How to store
- Room Temperature: If you want to store cookies so you can store it in an airtight container at room temperature for like up to 5 days,
- Freezing: To freeze, wrap the cookies in plastic wrap and then place them in a freezer-safe bag or container you can freeze sourdough discard chocolate chip cookies for like up to 2-3 months
Facts
- Health Benefits: The natural probiotics in sourdough discarded from fermentation can help improve gut health. Furthermore, incorporating sourdough into cookies can enhance the absorption of nutrients from the flour, which also helps with digestion.
- Origin of Chocolate chip cookies: The classic chocolate chip cookie was maybe invented by Ruth Wakefield in 1938, cookies are favorite snakes ruth and they are now the most famous snakes in the world
- Texture Perfection: Pretzels made with the discarded sourdough starter are famous for their light, fluffy consistency, paired with a crunchy, golden-brown crust. The removal contributes to achieving the ideal combination of airiness and elasticity, rendering it irresistible.
Conclusion
Using leftover sourdough starter to make chocolate chip cookies not only upgrades a traditional treat but also helps cut down on food waste. These cookies are soft, tasty, and just as simple to prepare as regular chocolate chip cookies, plus they allow you to use your sourdough discard. If you love sourdough or are seeking a new cookie recipe, these treats will definitely please your sweet cravings. Have fun baking and treating yourself to this delicious variation of a traditional recipe!
Absolutely! You can freeze the dough in portioned balls and bake them straight from the freezer when you’re ready for fresh cookies.
No, you can use sourdough discard directly from the fridge without any issue.
To make the cookies crispier, bake them for an additional 1-2 minutes, or use a little less flour in the dough for a thinner, crispier result.
