Best 4 Sourdough Discard Chocolate Chip Cookies Recipes
Do you have leftover sourdough discard sitting in your kitchen, wondering what to do with it? Look no further, because sourdough discard chocolate chip cookies are here to save the day! These scrumptious cookies are not only a perfect way to use up your sourdough discard, but also a delightful treat for your taste buds. With their chewy texture, gooey chocolate chips, and a hint of sourdough tang, these cookies are sure to become a favorite in your household. So, grab your mixing bowl, preheat your oven, and let's embark on a culinary journey to create the ultimate sourdough discard chocolate chip cookies!
Check out the recipes below so you can choose the best recipe for yourself!
SOURDOUGH CHOCOLATE CHIP COOKIES
I adapted this recipe from "Sourdough Cookies of Awesomeness" on the blog cmomcook.blogspot.com. I think it is great! You can also add 12 oz of broken up pecans to make them even more awesome!
Provided by jbozziee
Categories Drop Cookies
Time 29m
Yield 24-36 Small Cookies, 12-18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of your electric mixer, cream together the butter, sugar and brown sugar.
- Turn the mixer off, and with a wooden spoon gently mix in the starter until combined.
- Add the egg (you can turn your mixer back on now) and the vanilla.
- Slowly add the flour mixture into the mixer, until just combined.
- Fold in the chocolate chips.
- Drop by spoonfuls onto a cookie sheet and bake 12-14 minutes, or until starting to turn golden brown around the edges.
Nutrition Facts : Calories 493.3, Fat 24.6, SaturatedFat 14.9, Cholesterol 56.2, Sodium 376.3, Carbohydrate 68.1, Fiber 2.5, Sugar 41.5, Protein 5.1
SOURDOUGH "DISCARD" CHOCOLATE CHIP COOKIES
If you refresh your starter often, it can be a challenge finding ways to use it. Nobody in my house has ever complained when I make more chocolate chip cookies, so this combo was a no-brainer. The sour starter combined with dark brown sugar makes for a softer, chewier cookie with a complex flavor that develops as the dough chills. This recipe was created for a 100% hydration starter (fed equal parts flour and water), but a starter fed at a different ratio will work, too; you'll just get a slightly different result. The cookies might be flatter, denser or cakier-but they will still be delicious.
Provided by Food Network Kitchen
Categories dessert
Time 8h40m
Yield about 28 cookies
Number Of Ingredients 11
Steps:
- Stir together the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and sandy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 1 minute. Beat in the sourdough starter, scraping down the bowl as needed to be sure it is completely combined, about 1 minute more. Reduce the speed to low and add the flour mixture. Once the flour is moistened, increase the speed to medium and beat until uniform. Fold in the chocolate by hand and then refrigerate, covered, for 8 to 24 hours.
- When you're ready to bake the cookies, preheat the oven to 375 degrees F.
- Scoop heaping tablespoons (1 to 1 1/4 ounces each) onto 2 large ungreased baking sheets, spacing them 2 inches apart. (You might need to do two batches.) Bake until the edges are light golden and just set, but the tops are still soft, 12 to 18 minutes, rotating the sheets halfway through. Let cool a few minutes, then transfer the cookies using a thin spatula to a wire rack to cool completely. Store in an airtight container for up to 5 days.
SOURDOUGH OATMEAL CHOCOLATE CHIP COOKIES
My husband's family has been passing down sourdough recipes for over 100 years. They brought them from Europe and added some American jazz over the years. Our family always has these sourdough chocolate chip cookies at Christmastime. —Lisa Raymond, St. Joseph, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream brown sugar and butter until light and fluffy, 5-7 minutes. Add starter and vanilla; mix well. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats, chocolate chips and, if desired, pecans., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press lightly on each cookie to flatten. Bake until set but still soft, 10-12 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.
Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 59mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
SOURDOUGH CHOCOLATE CHIP COOKIES
This recipe uses sourdough discard from a homemade starter; the water from the discard results in a slight cakey cookie, and the browned butter lends a nutty, toasty note.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h45m
Yield Makes about 20 cookies
Number Of Ingredients 9
Steps:
- Heat butter in a saucepan over medium until it simmers and foam rises to surface. Continue cooking until solids sink to bottom and turn golden brown, 5 to 8 minutes. Pour into a mixing bowl, scraping in browned solids as well. Let cool 30 minutes.
- Beat butter with sugar, baking soda, and salt on medium speed until well combined, about 2 minutes. Add egg yolks and vanilla and continue beating another 1 minute. Beat in sourdough discard until combined. Add flour; beat to combine. Add chocolate; beat to combine. Let stand 30 minutes.
- Preheat oven to 350°F. Use a 2-ounce scoop to form 1/4-cup balls of dough; arrange on parchment-lined baking sheets, spaced 2 inches apart. (Formed balls can be refrigerated in an airtight container up to 24 hours, or frozen up to 1 month; if making from frozen, add about 2 minutes to baking time.)
- Bake 9 minutes. Remove sheets from oven and bang on a hard surface or oven rack. Bake 3 minutes more; remove and bang again. Bake until cookies begin to brown at edges and are just set in center, 3 to 5 minutes more. Let cool on sheets on a wire rack 5 minutes, then transfer directly to rack and let cool completely (or serve warm). Cookies can be stored in an air-tight container at room temperature up to 3 days.
Tips:
- Use fresh sourdough discard for the best flavor and texture.
- If your sourdough discard is too thick, you can thin it out with a little water or milk.
- Be sure to measure your ingredients accurately, as this will affect the final outcome of your cookies.
- Don't overmix the dough, as this will make the cookies tough.
- Chill the dough for at least 30 minutes before baking, as this will help the cookies hold their shape.
- Bake the cookies in a preheated oven, and be sure to watch them closely so that they don't overcook.
- Let the cookies cool completely before enjoying them.
Conclusion:
Sourdough discard chocolate chip cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are a great way to use up leftover sourdough discard, and they are sure to be a hit with your family and friends. So next time you have some sourdough discard on hand, be sure to try this recipe.
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