Sourdough Discard Cookies - Easy Chocolate Chip
Make these soft and easy sourdough discard cookies - classic chocolate chip! Plus, tips on converting cookie recipes to sourdough.
Ingredients
Initial Mix
- 3/4 Cup Butter
- 1/4 Cup Coconut Oil Can use all butter instead
- 1 Cup Raw Sugar
- 1 Cup Coconut Sugar Can use brown sugar instead
- 2 Large Eggs
- 2 tsp. Vanilla
- 3/4 Cup Sourdough Discard
- 3 Cups Organic White Flour Or favorite baking flour
- 1 tsp. Sea Salt
- 1 tsp. Baking Soda Optional
- 1/2 tsp. Baking Powder Optional
- 2 Cups Chocolate Chips
Instructions
- Cream 3/4 cup of butter, 1/4 cup of coconut oil, 1 cup of raw sugar, and 1 cup of coconut or brown sugar together in a medium sized bowl.
- Mix in 2 eggs, one at a time. Add 2 tsp. of vanilla and 3/4 cup of sourdough discard.
- In a separate bowl, mix 3 cups of flour, 1 1/2 tsp. sea salt, 1 tsp. of baking soda, and 1/2 tsp. of baking powder.
- Add the flour mixture to the wet mixture and combine. Stop mixing once the ingredients are incorporated.
- Stir in two cups of chocolate chips. Use your hands to incorporate, if neccessary.
- Divide the dough into 24 or 36 balls and place on a baking sheet. Cover with plastic wrap. Alternatively, place inside a baker's carrying case (or any container) with a lid.
- Ferment the cookies oin the fridge overnight or up to three days. The longer they ferment, the healthier but tangier the cookies will be.
- When ready to bake, remove the cookies from the fridge and place on a baking sheet (if they aren't already on one.) Bake at 375F/191C for 25-30 minutes, or until slightly browned on top. Allow to cool at least 5 minutes for proper set.
Notes
I typically mix my sourdough recipes by hand, but you can use an electric or stand mixer. Texture is important to watch carefully with sourdough, especially hydration. I find that when I mix by hand, I'm more in tune with the wetness and feeling of the dough.
You can include whole grain flours in your sourdough discard cookie recipes but they will change the texture of the batter, making it more loose.
You can use vanilla or vanilla paste for this recipe.
- Refrigerating sourdough cookies slows down their fermentation process, which helps the texture be more cookie-like and less bread-like.
- Also, chilling the dough helps prevent the cookies from spreading while baking.
- One last benefit of placing the cookie dough in the fridge to ferment is that you can ferment it longer without it getting as sour as it might fermenting on the counter.
Tried this recipe?Let us know how it was!