Like many others, when I started panicking about running out of bread yeast, I started the process of making a sourdough starter.
When I lived in South Carolina (in a former lifetime!), I had a sourdough starter that absolutely flourished. This go-round, in Long Island, it has been taking extra-long for my sourdough starter to achieve it’s full potential in my cold house. Because I’ve been feeding it for days, I have a lot of discard readily available. Thankfully, there are many different ways to put it to good use!
This recipe was adapted fromiambaker.net. I used a stand mixer, incorporated whole wheat flour, modified the cookie size, and baked the cookies in a convection oven. Very cakey and chocolatey.
Yield: 30 cookies
- 14 T (1 stick + 3/4 stick) unsalted butter, slightly softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1 large egg, room temperature
- 1 cup (227g) sourdough starter, unfed
- 1 T pure vanilla extract
- 1 cup (125g) all-purpose flour
- 1 cup (125g) white whole wheat flour
- 1 tsp Kosher salt
- 1 tsp baking soda, sifted
- 2 cups (16 ounces) semi-sweet chocolate chips
- In to bowl of a stand mixer or other large bowl, combine the softened butter and sugars until light and fluffy, about 3 minutes in a stand mixer. (Make sure the butter is soft enough to mix with the sugar by hand.)
- Add the egg to the mixture, stirring until incorporated.
- Stir in the sourdough starter and vanilla extract.
- Add the flour, salt, and baking soda, being careful to not over-mix.
- Incorporate the chocolate chips.
- Let the dough rest at room temperature or in the refrigerator for 15 minutes or refrigerate or up to overnight (in the refrigerator). (I have made them without refrigeration and they get more cake-like in texture.)
- When ready to bake the cookies, preheat the oven to 350°F, preferably on convection. (Let the refrigerated cookies come to room temperature.)
- Drop spoonfuls (2-3 tablespoons) of dough onto a parchment-lined baking sheet. (I used a 3 tablespoon ice cream scoop.)
- Bake 8-10 minutes for a cake-like cookie or 6-8 minutes for a chewier cookie. The cookie may appear a little wet in the center and that is ok. It will continue to bake and be cooked throughout after being out of the oven for a few minutes. (Rettke recommends baking for 6-8 minutes- next time!)