Sourdough · All year
Sourdough Chocolate Chip Cookies
Discard in a butter cookie. Chill the dough or it spreads into a puddle. Sugar is in this one, because a cookie is a cookie.
40 minutes, plus chilling · Serves 18 · About 18 cookies
“How sweet your word is to my taste—sweeter than honey in my mouth.”
Ingredients
- 113 g soft butter
- 100 g brown sugar
- 40 g honey
- 1 egg (50 g)
- 1 tsp (4 g) vanilla
- 120 g sourdough discard, unfed is fine
- 220 g all-purpose flour
- ½ tsp (3 g) baking soda
- ¾ tsp (4 ½ g) fine salt
- 150 g chocolate, chopped, or chocolate chips
Method
- 1
Beat the butter, brown sugar, and honey until the grain of the sugar softens, about 2 minutes. Beat in the egg and vanilla, then the discard. The batter may look slightly curdled. That is the starter. It will come together with the flour.
- 2
Stir the flour, baking soda, and salt, then stir them into the batter until just combined. Fold in the chocolate. Cover and chill at least 30 minutes, and overnight is better. Warm dough with discard spreads too far.
- 3
Heat the oven to 350°F. Line a sheet with parchment. Scoop about 45 grams of dough, leaving room. Bake 10 to 13 minutes, until the edges are gold and the centers still look a little soft. They finish as they cool.
- 4
Cool on the sheet for 5 minutes, then move them. A cookie that is raw in the center after cooling needed another minute, not a higher oven.
From the kitchen
- This is a sweet. The brown sugar is what makes it a chocolate chip cookie rather than a muffin. The rest of the journal can stay with honey.
- Unfed discard is what you want. Active, freshly fed starter makes them rise oddly and taste sharp.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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