Discarded Sourdough Chocolate Chip Cookies

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My sourdough addiction just got a whole lot addictive, with these discarded sourdough chocolate chip cookies 🤤🤤🤤.

With the sixth round of lockdown in Melbourne, is anyone still crazily ISO sourdough baking, or are you just over it now? 🤣

Well, if you have shelved your sourdough starter, let me give you this simply addictive, discarded sourdough, chocolate chip cookie recipe, to get you inspired again!

What To Do With All That Discarded Sourdough Starter?

I’m a regular sourdough baker, but I must admit, with the never ending lockdown in Melbourne, I’ve just been obsessively ISO sourdough baking.

Experimenting with different combos, hydrations, techniques, and of course, ways to use up my discarded starter.

I’ve tried using my discarded starter to make cookies before, but I have always found the dough to be slightly on the soft side, as you would expect, being sourdough.

As well as a texture that is more cake like then, a fudgy, chewy, crispy texture, like a really good cookie should be.

Alas!

As I was researching ideas to using up my discarded starter from my regular daily feeding, I came across a sourdough chocolate chip recipe from The Boy Who Bakes.

Edd, reminded me that the sourdough starter is 50% flour and 50% water, so of course we needed to take this into consideration when incoprating sourdough starter into our recipes.

With that in mind, I got started in adapting my vegan chocolate chip cookies recipe, to incorporate my discarded sourdough starter.

You can find my no sourdough vegan chocolate chip cookies here 👇🏻

https://winkyfarm.com/2020/03/13/vegan-chocolate-chip-cookies/

It’s All About Plus And Minuses

Flour, I can adjust the ratio, and for the water, I just removed the soy milk completely.

Another tip I got from Edd, was to brown the butter.

Browning the butter, to remove the liquid content.

Bringing the butter to boil, and allowing the water to evaporate, thus reducing your liquid content 🙌🏻.

Genius!

The browning of the butter, also gives the cookies a lovely caramelised butteriness to it 🤤🤤🤤.

The cookies came out aromatically chocolatey, with the smell of freshly baked cookies lingering in the kitchen, teasing us while we patiently waited for the cookies to cool.

And the results?

Mmmmmmmm, Delicious Discarded Sourdough Chocolate Chip Cookies

Mmmmmm, a soft, crispy on the outside, chewy on the inside sourdough chocolate chip cookie!

Definitely a winner in my books, and one I will have on repeat every time my starter needs feeding!

Oh and like any chocolate chip cookie dough, these guys can be frozen until you are ready to bake 🙌🏻🙌🏻🙌🏻.

So get that starter out and bake these yummy discarded sourdough chocolate chip cookies.

Recipe down below!

Di xox

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Discarded sourdough Chocolate Chip Cookies

The best discarded sourdough recipe EVER! I always have this on repeat when I'm feeding my sourdough starter, and best thing, you can freeze them too.

Course cookies, Dessert, Snack
Cuisine Cookies
Keyword Baked Goods, Cookies, Vegan
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 8 hours
Total Time 8 hours 45 minutes
Servings 30 Cookies
Calories 196 kcal

Ingredients

  • 200 grams vegan butter I use Nutterlex
  • 200 grams caster sugar
  • 200 grams brown sugar
  • 1 tsp vanilla extract
  • 1 shot espresso coffee
  • 1 tsp sea salt flakes
  • 2 cups plain flour sifted
  • 1 tsp baking powder sifted
  • 1 tsp baking soda sifted
  • 250 grams discarded sourdough
  • 400 grams vegan chocolate chips

Instructions

  1. In a small saucepan, melt butter and bring it to bubble. Let it boil for 1-2 minutes to reduce the water content in the butter.

    * When the butter stops splattering, that means the water have all evaporated and is ready to use.

  2. Set butter aside to cool completely.

  3. Mix both sugar and cooled butter in a electric mixer on medium speed until combined.

  4. Then add vanilla extract, espresso coffee, and salt to the mixture, and continue mixing.

    * If you don’t have espresso coffee on hand, 1 tsp of instant coffee mixed with 1 tbsp of hot water will work just as well.

  5. Then add sifted flour, baking powder, soda, and discarded sourdough and continue to mix till incorporated.

  6. Finally add the chocolate chip and mix on low speed till chocolate chip is evenly distributed.

    * Recipe calls for chocolate chip buttons, but chopped up blocks of chocolate works just as well 👌🏻.

  7. Either cover the mixing bowl or transfer cookie dough into a bowl and let dough rest in the fridge overnight.

  8. The next day or when you are ready to bake, preheat oven to 180°C or 350°F

  9. Remove cookie dough from fridge, and let it come slightly to room temperature, roughly 10 min.

  10. Using a cookie scooper, scoop cookie dough onto a lined baking tray and bake cookies for 10-15 min or until golden brown.

    * No cookie scoop, no worries. Just use your hands and roll them into a ball 👌🏻

  11. When ready, remove cookies from oven and let cool slightly before transferring to cooling rack to cool completely.

  12. Cookies can be enjoyed once cooled, and stored for up to three weeks in air tight containers, that’s if there’s any left 😂

Recipe Notes

I use Nuttelex Buttery, it has less water content and is closest to butter in flavour.

 

Recipe calls for chocolate chip buttons, but chopped up blocks of chocolate works just as well 👌🏻.

 

If you don’t have espresso coffee on hand, 1 tsp of instant coffee mixed with 1 tbsp of hot water will work just as well.

For a more intense flavour, I recommend a double shot 🤤🤤🤤.

 

Letting your cookie dough rest overnight is an important part to enhancing the flavour. You can leave the cookie dough in the fridge for up to 5 days before baking.

 

Qty of cookies may vary, depending on the size of your scooped cookie dough.

 

No cookie scoop, no worries. Just use your hands and roll them into a ball 👌🏻.

 

Baking your cookie dough at a lower temperature, or even purposely under cooking them slightly, will give you a softer, fudgier texture, and for a crisper, dry, cookie, up the temp and bake for a shorter time.

 

Cookie dough can be kept frozen. Simply defrost and bake according to instructions. Or you can pre scooped them and them put them in the freezer. You can then simply pop them in the oven frozen. Too easy!

 

As cookies will be soft when they first come out of the oven, it’s best to let your cookies cool slightly, before transferring them to cooling rack to cool completely, to reduce breakage.

 

Cookies can be enjoyed once cooled, and stored for up to three weeks in air tight containers, that’s if there’s any left 😂

 

*Nutrition information is approximate and is meant as a guide only*

 

Nutrition Facts
Discarded sourdough Chocolate Chip Cookies
Amount Per Serving
Calories 196 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Trans Fat 1g
Sodium 165mg7%
Potassium 38mg1%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 19g21%
Protein 2g4%
Vitamin A 255IU5%
Vitamin C 1mg1%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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