Real Good Sourdough Chocolate Chip Cookies
This cookie recipe is flexible while still giving you the benefit of long sourdough fermentation. Sourdough chocolate cookies is the pefect sweet treat without the guilt. The dough ferments in the fridge for 3 days, which allows the sourdough starter to nibble at the grains and make them ready for your body to digest more.
Servings: 35 cookies
Equipment
- 2 Mixing bowls
- Volume Scale or Measuring Cups
- Measuring spoons
- Hand or Stand Mixer
- Ice Cream Scooper
- Cookie Sheet
- Drying Rack
Ingredients
Feeding Sourdough Starter
- 50 ml Sourdough Starter
- 200 ml White Flour
- 50 ml Whole Wheat Flour
- 200 ml Water 90°F-95°F
Sugar & Wet Ingredients
- 1 cup Brown Sugar
- 1/4 cup White Sugar
- 1 cup Softened Butter unsalted
- 1 cup Sourdough Starter Fed 6-12 hours ago
- 2 tsp Vanilla
- 1 Egg
Dry Ingredients
- 3 cups White Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 8 oz. Chocolate Chips
Instructions
Feed Sourdough Starter (Day 1)
- Remove all but 50ml of your sourdough starter
- Add 200ml of white flour
- Add 50ml of whole wheat flour
- Add 200ml of lukewarm water (90°F-95°F)
- Let rest on countertop for 6-12 hours before mixing cookie dough
Mix Cookie Dough (Day 1)
- Combine brown sugar, white sugar and softened butter with mixer (Note: start wet ingredients in the bowl you want to store in the fridge)
- Add sourdough starter, vanilla, and egg and mix well
- In another bowl, combine flour, salt, baking powder and baking soda
- Slowly add dry ingredients to the sugar/wet ingredients (about a quarter at a time). Take care not to over mix
Ferment Cookie Dough (Day 2, 3, 4)
- Store cookie dough in your fridge for 3 days. See "fermenting days" note below.
Bake Cookies (Day 4)
- Remove cookie dough from fridge about 3-4 hours prior to baking (to soften dough for easy scooping)
- Preheat oven to 350°F
- With a ice cream scooper, scoop the dough onto a cookie sheet. Leave roughly 1 inch spacing between cookies
- Bake cookies for 20-25 minutes until the tops are lightly browned
- Remove cookies from oven and transfer to a cooling rack for at least 5 minutes
Video
Notes
SAMPLE SCHEDULE
Since long fermentation takes time, you will only be able to eat a cookie on the fourth day.
To make things easier for you, here is a sample schedule:
Feed the levain at 9 a.m., mix the cookie dough at 5 p.m. and store in fridge. Three days later, bake the cookies.
FERMENTING DAYS
You could bake the cookies sooner, say on the second day, if you have to. The sourdough starter will just have had "less"time to ferment.
I have also been out of town and baked the cookies on the 5th day and it still tasted delicious.
BROWN SUGAR
If you do not have brown sugar, you can easily make brown sugar by mixing molasses with white sugar. I don't know the exact ratio, but I tried about 1 cup of white sugar with 2 tablespoons of molasses and it looked good to me.