SOURDOUGH CHOCOLATE CHIP COOKIES

—

by

Susie
in

This is a star sourdough recipe that works so well because of its combination of tang with soft chocolatey-biscuity goodness. Quick to whip up, healthier than store-bought ones, and a true indulgence.

Using sourdough starter in this cookie adds depth of flavour and softens the texture, but when left to ferment for a couple of hours or at best overnight, this benefits digestion and nutrient uptake.

HOW TO MAKE SOURDOUGH CHOCOLATE CHIP COOKIES

Preheat oven at 375℉ or 190℃ and beat butter and sugar with a stand mixer until fluffy. Add egg, vanilla and sourdough starter and mix until combined.

In a separate bowl, mix flour, salt and baking soda.

Fold wet mixture into the dry mixture and stir until just combined, careful not to over mix.

Add chunks of chocolate and mix.Use an ice cream scoop to create balls of cookie dough of uniform size.

Space these out on a lightly greased baking tray and bake in the oven for 10 minutes or until golden brown around the edges.

Cool on a wire rack. These biscuits are amazing when eaten warm from the oven but can also be easily stored in an air-tight container for up to 7 days or frozen for up to three months.

TIPS

  1. Add some chopped nuts, such as almonds or pecans, with your choc chunks for an extra special.
  2. You can use up leftover chocolate you have, combining dark, milk, white varieties etc., to add interest and flavour.

Sourdough

CHOCOLATE CHIP COOKIES

CHEWY AND DELICIOUS SOURDOUGH CHOCOLATE CHIP COOKIES

You will love these chewy, delicious sourdough chocolate chip cookies, very simple but so moreish!

Rate this recipe!

Rating: 5 out of 5.

Prep time: 10 minutes

Servings: 10 cookies

Cook time: 10 minutes

Author: Susie

EQUIPMENT

1 stand mixer or similar — see note 1

1 mixing bowl

Kitchen scales

Ice cream scoop

INGREDIENTS

130 g of unsalted butter

1 cup brown sugar

1 egg

1 teaspoon vanilla essence

1/3 cup of sourdough starter — active or discard

1 1/4 cups of flour

1 teaspoon of salt

1/2 teaspoon baking soda (bicarbonate of soda)

70 grams of chocolate — cooking chocolate, chocolate chips or chunks of leftover chocolate

METHOD

  1. Preheat oven at 375℉ or 190℃
  2. In a stand mixer or similar (see note 1), beat butter and sugar together until light and fluffy — see note 1.
  3. Add egg, vanilla and sourdough starter and mix until combined.
  4. In a separate bowl, mix flour, salt and baking soda
  5. Fold wet mix into dry ingredients until just combined, careful not to overmix.
  6. Add chocolate chunks and stir until combined.
  7. Use an ice cream scoop to create uniform balls of cookie dough and them space them out on a lightly greased baking tray.
  8. Bake for 10 minutes or until turning brown around the edges.
  9. Cool on a wire rack and then store in an air-tight container.

NOTES

  1. I use a thermomix without any special paddles, though to whip the butter more you would use the butterfly attachment, and with a stand mixer you could use a paddle attachment.

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