Sourdough Discard Chocolate Chip Cookies
Are you tired of that excess sourdough starter haunting your fridge? Fear not! With these chewy Sourdough Discard Chocolate Chip Cookies, you can finally turn that sourdough discard into something delicious instead of a guilt trip.
Equipment
- Small Saucepan
- Large Bowl
- Rubber Spatula
- Wire rack
Ingredients
- 75 g unsalted butter
- 125 g plain flour all-purpose flour
- ¼ teaspoon baking soda bicarbonate of soda
- ¼ teaspoon salt
- 75 g caster sugar
- 70 g light brown sugar
- 1 egg yolk large
- 80 g sourdough starter discard 100% hydration
- ⅛ teaspoon nutmeg
- 150 g milk chocolate chips
- sea salt for sprinkling
Instructions
- To make browned butter, place the butter in a small pan and heat it over medium heat. The butter should melt, then foam, and finally brown. Leave the butter to cool down slightly.
- Add both brown and caster sugar to a large mixing bowl. Pour the browned butter over the sugar, and using a handheld electric mixer, beat the mixture for 2-3 minutes until the sugar starts dissolving (it will still be grainy, and it's ok).
- Add an egg yolk and whisk again for approx 2 minutes.
- Add the sourdough discard and mix with a balloon whisk until combined (you don't wan to use an electric mixer here as it will promote gluten development).
- In a separate bowl, mix flour, baking soda, salt and nutmeg.
- Add the dry ingredients to the wet ingredients and mix just enough to combine.
- Finally, add the chocolate chips and mix to distribute them evenly throughout the sourdough cookie dough.
- Cover the dough and place it in the fridge for 4 hours.
- Preheat the oven to 160°C Fan. Line two large baking sheets with parchment paper.
- Divide the cookie dough into 8 even pieces and shape each into a ball.
- Place the balls onto the prepared baking sheets, leaving plenty of space in between them
- Bake the cookies for 15-17 minutes. The cookies should have browned crispy edges, but the centre should still be a little soft and puffy.
- Sprinkle the tops of the cookies with sea salt flakes and leave them on the tray for 10 minutes to firm up.
- Transfer the cookies onto a cooling rack.
Tried this recipe?Let us know how it was!