Sourdough Chocolate Chip Cookies

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As soon as I get ready to feed my sourdough I immediately set aside the discard to make the best cookies ever, my Sourdough Chocolate Chip Cookies.

I have now officially tested 4 different flours and the type of flour is going to have an effect on the outcome significantly. Some flour that was less expensive seemed to be very heavy and weighed the cookies down and made them extremely dense and the flavor was floury, yes I am making that a word.

I even sifted and double sifted the flor and the texture just wasn’t right.

Unlike making something like tortillas or flatbread that is thin, you don’t run into that as much. Even though, again, I do prefer a lighter flour that has a better flavor as well.

For over twenty years, I have used one brand as my main go to, got to have, prefer to have, flour in my kitchen. You can see it HERE

Now, I will say everyone in the house started to say, you’re making cookies for breakfast again? So don’t get overly excited like I did. You can simply let the sourdough discard sit out for a bit before you use it for the cookies.

Recipes for unfed sourdough starter should not come out of the refrigerator because it will be too cold and the texture of the cookies will change.

This recipe does not take a long time to make it. You will not need to let the dough rest, that is one of my favorite things about this recipe. It can be made very quickly.

• dry oatmeal
• all-purpose flour
• baking soda
• salt
• cinnamon
• unsalted butter
• granulated white sugar
• brown sugar
• egg
• vanilla extract
• lemon juice
• sourdough discard
• chocolate chips

Let the egg and butter come to room temperature

For these cake-like chewy chocolate chip cookies, you will want to use a stand mixer for quick and easy creaming of the butter.

In large mixing bowl, I am using the bowl of a stand mixer, add granulated sugar, brown sugar, and butter, and beat until creamy. I used my daughter’s stand mixer, but you can use a hand mixer too.

Add egg and mix in. Add vanilla extract and lemon juice, and mix in. Add sourdough starter discard and mix in.

In bowl, combine oatmeal, flour, baking soda, salt, cinnamon. You will be using half of the flour in the steps below.

Pour about half of the dry mixture into mixing bowl with wet mixture and continue to mix until blended together using a wooden spoon to scrape down the sides. Pour the remaining dry mixture in and continue to mix until blended together.

Add chocolate chips and mix until blended. This will break them just a little bit, which I like. If you want them to stay whole, you can fold them in. It will really be up to you to test and try your favorite, but both methods work.

Using a cookie scoop, to for the cookie dough balls and then place them on a cookie baking sheet about the size of a golf ball for each cookie, You will need to bake in two batches or have two cookie sheets. The cookies do not spread so you can put them somewhat close together. Bake at 350 degrees Fahrenheit for 13-15 minutes until golden brown on the middle oven rack.

For best results allow the cookies to cool on a wire rack. They get softer once they cool and are perfect the next day.

Makes about 15 cookies.

Store Your Cookies

Line the bottom of an airtight container with parchment paper then loosely cover with plastic wrap

These are the poofiest cookies and are sweet with a little bit of savory with the pink Himalayan salt being added. Now, if those ingredients together in a sentence made my inner child cry, just give them a try.

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