Introduction
Imagine biting into a warm, chewy chocolate chip cookie infused with a hint of tang from sourdough. These Sourdough Chocolate Chip Cookies are a delightful twist on a classic favorite, bringing together the rich flavors of butter and brown sugar with the unique essence of sourdough. Perfect for any occasion, they are sure to become a cherished recipe in your baking repertoire.
Ingredients
- 1 cup sourdough starter (discard or active)
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- Stir in the sourdough starter until well blended.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips gently.
- Drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown and centers are set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes or Tips
- For a richer flavor, let your dough rest in the refrigerator for at least 30 minutes before baking.
- Feel free to substitute the chocolate chips with nuts or dried fruit for an added twist.
- These cookies freeze well; just store them in an airtight container.
Cooking Techniques
Baking these cookies requires a gentle hand to ensure they remain soft and chewy. The key technique is to mix the ingredients until just combined, preventing over-mixing which can lead to tough cookies. Using a lined baking sheet helps the cookies bake evenly while facilitating easy cleanup.
FAQ
- Can I use all-purpose flour instead of bread flour? Yes, all-purpose flour works perfectly for these cookies.
- What can I substitute for eggs? You can use flax eggs or applesauce as a substitute, though the texture may vary.
- How do I store leftover cookies? Store them in an airtight container at room temperature for up to a week.
Conclusion
These Sourdough Chocolate Chip Cookies are not just a delicious treat but also a great way to make use of your sourdough starter. With their unique flavor and delightful texture, you’re bound to fall in love with every bite. Happy baking!