Sourdough Chocolate Chip Cookies | How To Make Sourdough Cookies
The best sourdough chocolate chip cookies may sound like a strange dessert, but this delicious cookie recipe has the perfect amount of sweetness, chocolatey goodness with the right balance of sourness. Don't knock it until you try it.
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See how to make my quick and easy sourdough starter here:
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Easy Sourdough Cookie Recipe - Quick Healthy-ish Raisin and Seed Cookies
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These super quick and easy sourdough cookies are a great way to use up leftover sourdough starter. I don't like throwing anything away, so I either make sourdough pancakes or these sourdough cookies. As they are almost completely fermented, these cookies are very easily digestible and won't raise your blood sugar as much. On a day when you want a treat but also want it to be completely real food, try this recipe! If you guys make these cookies, Id 'love to know how they came out, so please come back and leave me a comment or send me a photo on Instagram or Facebook (links below). ;-) Thanks for watching!
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Sourdough Biscuits
RECIPE:
Sourdough Biscuits - Use up your “discarded” starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.
INGREDIENTS:
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 cup unsalted butter, frozen
1 cup active sourdough starter
1/2 cup buttermilk
DIRECTIONS:
1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
3. Grate butter using the large holes of a box grater. Stir into the flour mixture.
4. In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
5. Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter.
6. Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown.
7. Serve warm.
Sourdough Discard Chocolate Chip Cookies
Sourdough Discard Chocolate Chip Cookies
Ingredients:
- 1.5 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 cup sourdough discard
- 1 egg
- 1/2-1 cup chocolate chips
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set it aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add in the vanilla extract, egg, and sourdough discard to the butter mixture, and mix until well combined.
5. Gradually add the dry ingredients into the wet ingredients. Mix until just combined.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 8-11 minutes, or until the edges are slightly golden.
9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Enjoy your delicious sourdough discard chocolate chip cookies!
#sourdoughrecipes #sourdough #sourdoughdiscard #chocolatechipcookies
Cheddar Biscuits Made With Sourdough Discard
Flaky, buttery biscuits loaded with sharp cheddar cheese - what more could you ask for? Takes advantage of sourdough discard, and in fact the more over-ripe and sour your starter the better - the tanginess really enriches the flavor of these biscuits! Super easy, super quick from start to finish! Hope you enjoy!
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Sourdough Chocolate Chip Cookies (ASMR)
Sourdough chocolate chip cookies, an ASMR video on how I make these cookies. These are a soft baked cookie with a slightly sour tanginess. Super delicious and terribly addictive - one is not enough, lucky this recipe makes 30! Uses a good amount of sourdough starter, a great excuse to keep that starter going!
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