These chocolate chip cookies are sweet, soft, and have that added sourdough depth of flavor.
Lately I’ve been wanting to try to convert some of our favorite recipes to sourdough. I seriously have been using sourdough in everything, and my family might resent me for it. I had seen some recent posts and blogs where people explained how easy it is, and that anyone can do it. While the challenge seemed a little daunting, after reading a few more how-tos and some you can do its, I gave it a shot.
This chocolate chip cookie recipe is a staple and favorite in our family, so I thought why not start here. It’s so easy to freeze half and just pull out the rest when you are ready. We’ve also been known to serve with ice cream or even frosting to make into an extra special cookie sandwich. That being said, I began to experiment with converting our coveted recipe to a sourdough discard recipe. It took some work, but they turned out great. Even my “not a fan of sourdough” daughter said they are now her new favorite. That’s a win in my book for sure. Are only my kids picky about their desserts?
Converting Non-Yeast Recipes to Sourdough
Converting to sourdough isn’t too tricky but it might take a few attempts to work out all the specifics.. Thankfully this recipe wasn’t too difficult. I decided to start with non-yeast conversions before I moved to more complex conversions. I hope to update soon with converting some of our other recipes with yeast in the future.
Why convert to sourdough you might be thinking? The benefits of sourdough are an added bonus to that wonderful tangy depth of flavor it provides. Sourdough, being long fermented, is more nutritious and healthier. It also is easier for your body to digest and contains less gluten.
The following are some guidelines for converting with just simple sourdough discard. These measurements are based on a starter fed at 100% hydration. This means your starter is fed equal parts flour and water (50 grams water + 50 grams flour).
- Add 1 cup of sourdough discard to recipe (200 grams)
- Reduce flour by 1 cup (100 grams)
- Reduce liquid by 1 cup (100 grams) Liquid could include water, milk, butter, oil, etc.
EXAMPLE:
My chocolate chip cookie recipe called for the following amounts of flour and butter:
- 1 cup of butter
- 2 ¼ cups of all purpose-flour
This is what I converted it to:
- Add ½ cup of starter
- ½ cup of butter
- 1 ¾ cups of all purpose-flour
Now you may notice I didn’t follow the original directions. This is due to the fact that my recipe didn’t have much liquid to begin with. So I played around with the amounts and decided lessening my amount of discard to just ½ cup worked better in this instance. I also knew I was only going for the added flavor and was not going to be altering any proofing or rising times. This wouldn’t be affecting anything else since I had not been working with a leavened recipe.
This process could work with any quick bread recipe: pancakes, waffles, muffins, banana bread. The options are endless. While sourdough tends to have the reputation of being very difficult, it really isn’t too much. It might take some time to adjust, but if I can find success with it anyone can! I love a good baking challenge and look forward to adding the depth of flavor sourdough provides to many of our other recipes.
Tools
- Mixing bowl
- Parchment paper
- Spatula
- Baking sheet
- Cookie scoop (although not required)
Step-by-Step Instructions
1. Preheat oven to 375 degrees
2. Mix
- In a mixing bowl, combine the sugar, brown sugar, softened butter, and egg.
- Add in sourdough discard and mix together.
- In a separate bowl combine the dry ingredients: flour, baking soda, salt, and chocolate chips.
- Add dry ingredients to wet ingredients and mix until just combined. Make sure not to overmix.
3. Divide
- Drop rounded tablespoons about 3 inches apart on a parchment lined baking sheet.
4. Bake
- Bake cookies for 8-10 minutes or until golden in color.
- Pour that glass of milk and enjoy.
Storing/Freezing
- Store cookies in an airtight container for up to 5 days.
- Cookie dough can be stored in the freezer for up to 3 months. Just wrap in plastic wrap and store in an airtight container or ziploc bag. To use at a later time, allow the dough to thaw and bake.
Recipe
These cookies are soft, quick, and easy. Add in the bonus flavor of some sourdough discard. Match made in heaven.
Prep Time: 10 mins. Cook Time: 8-10 mins. Total Time: 20 mins.
Servings: 48 Author: Elizabeth Loveday
Ingredients
- ¾ cup sugar
- ¾ cup brown sugar
- ½ cup butter
- 1 egg
- 1 cup sourdough discard
- 1 ¾ cups of all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 16 oz package of chocolate chips
Instructions
- 1. Preheat oven to 375 degrees
-
2. Mix
- In a mixing bowl, combine the sugar, brown sugar, softened butter, and egg.
- Add in sourdough discard and mix together.
- In a separate bowl combine the dry ingredients: flour, baking soda, salt, and chocolate chips.
- Add dry ingredients to wet ingredients and mix until just combined. Make sure not to overmix.
- 3. Divide
- Drop rounded tablespoons about 3 inches apart on a parchment lined baking sheet.
- 4. Bake
- Bake cookies for 8-10 minutes or until golden in color.
