Sourdough chocolate chip cookies are by far my favourite use of discard. Although leaving cookie dough untouched for three days is a daunting show of self-control, the rich flavour is more than worth it. Just make sure you don’t tell your family too far in advance!
Yield: Approximately 18 cookies
Idle time: 72 hours
Active time: 2 hours
Sourdough Chocolate Chip Cookies – Ingredients
- 1 cup softened salted butter
- 3/4 cups brown sugar
- 1/2 cup white sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 cup sourdough discard (100% hydration)
- 2 cups all purpose flour
- 1 cup almond flour
- 1.5 cups dark chocolate chunks
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp non-iodised salt
Instructions
- In a medium bowl, cream the butter and sugar on medium speed for two minutes -scrape down the sides.
- Add the egg, starter, and vanilla, mix until fully combined.
- In a separate bowl sift the dry ingredients together.
- Slowly incorporate the dry into the wet then fold in the chocolate.
- Scrape down the sides of the bowl, cover tightly, and refrigerate for 72 hours.
- Preheat the oven to 350F.
- Prepare a baking sheet with parchment paper.
- Use a heaped tablespoon to shape balls of dough (50g each) and space them 2 inches apart. Squish the cookies down almost completely, they won’t spread much in the oven.
- Bake on top of a second cookie sheet for 20 minutes (the stacked sheets will help to prevent burned bottoms). Allow the cookies to sit on the sheet for an additional 2 minutes before transferring to a cooling rack.
- Allow the sheets to cool completely between batches. *Use this time to mold any remaining dough so it has time to set in the fridge*
If you need to satisfy your sweet tooth while these beauties ferment, try our recipe for chewy amaretti cookies!
