Sourdough Chocolate Chip Cookies
Like I’ve mentioned in the Cheddar and Jalapeno Sourdough Bread post, I’ve been making plenty of treats using my sourdough discard. In the beginning of my sourdough journey, I had so much discard ‘coz I was feeding it everyday. Then I got the insane idea to make another jar of starter so tha doubled my discard. I literally had 3 jars of sourdough discard in the fridge. I made pancakes, muffins, crackers, and during the holidays season, a lot of crinkles. I also added discard on gravy and soups. It’s a really nice thickening agent, FYI.
Months into my sourdough journey and reading a lot about starters and discards, I’ve learned how to not overwhelm myself with jars of discards. I’ve cleaned out my pile, thrown away huge amount of discard and limited my kitchen with 1 main jar of discard. I feed that starter, let it peak for hours in the counter then store it in the fridge. When I’m preparing to make a bread I take the jar out to sit in room temperature for 3-4 hours. That’s when I take a discard out, place in a jar, cover then store in the fridge. I then feed my starter, let it peak then put it back into the fridge. That’s how my process now goes. Even when I’m not ready to bake a bread yet but needs to collect discard for pancakes or cookies or crackers, I just go through the process. It’s still minimal and not overwhelming with multiple jars of discards.
OK, so now that I got that out of the way, talking about discards and starters, here’s my Sourdough Chocolate Chip Cookies. Not at all different to the regular Chocolate Chip Cookies recipe. Since discard is wet, just add a little bit more to the usual amount of flour. AND, definitely chill in the fridge for at least 2 hours before baking. Overnight is fine too just take it out 30minutes before baking the next day so the dough is not too hard when you scoop your ball of cookies. Alright, the recipe below…..
Ingredients
Method
- In a bowl, combine flour, baking powder, baking soda, and salt. Set it aside.
- Using the paddle attachment, cream butter and granulated sugar together.
- Add eggs, one at a time. Beating in between.
- Add brown sugar, vanilla extract, and sourdough discard. Mix them all together.
- Add the dry ingredients and mix them well.
- Gradually pour in the chocolate chips while mixing.
- Scrape the sides of the bowl. Put a plastic cover on top(or a plate) of the mixing bowl then chill in the fridge for at least 2 hours(overnight is OK, just take it out 30minutes before baking the next day so the dough is not too hard when you scoop your ball of cookies.).
- Preheat the oven to 350°. Scoop balls of the dough, place in a sheet pan with parchment paper. Bake in the oven for 12 minutes. Do this in batches.
- Cool the cookies in a rack.
- Store in a cookie jar once cooled completely.
- Or a tray/platter with cover.
Enjoy with a glass of milk.
