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
Easy Sourdough Cookie Recipe - Quick Healthy-ish Raisin and Seed Cookies
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A full recipe is on my blog:
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!
Simply yours,
Vita xx
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Sourdough Discard Biscuits | Cooking Katie Lady
Sourdough Biscuits ????
You guys these are so incredibly delicious & made with 5 simple ingredients.
❤️Be sure to like, and save this post and follow @cookingkatielady for more easy and healthy recipes!
???????????? INGREDIENTS:
1 cup (120g) organic all purpose flour
2 tsp baking powder
3/4 tsp salt
8 tbsp unsalted butter, cold
1 cup (227g) sourdough starter (discard or active doesn’t matter)
INSTRUCTIONS:
1️⃣Preheat the oven to 425°F. Line a baking sheet with parchment. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is crumbly.
2️⃣Add the starter, mixing gently until the dough is cohesive (it’s easier to use my hands). Turn the dough out onto a lightly floured surface (a piece of parchment works well). Gently pat it into a 6 round about 3/4-thick.
3️⃣Use a biscuit cutter or lid to cut four rounds, Gently push and pat the scraps into a 2 1/2 x 5 rectangle. Cut two more biscuits. Push and pat the remaining scraps into one more biscuit (7 total).
4️⃣ Place the sourdough biscuits onto the baking sheet. Bake for 20 minutes.
For a more detailed recipe & storage instructions go to my blog! Full macros on my blog as well.
These are a special treat still, but a wayyyy healthier way to enjoy biscuits ❤️
Macros Per Biscuit:
235 calories
13g fat
26g carbs
4g protein
#homemadebiscuits #sourdough #sourdoughdiscard #easybreakfast #sourdoughdiscardrecipes #biscuits #biscuitrecipe
These Chocolate Chip Cookies Have a Special Ingredient (Sourdough Discard)
These sourdough chocolate chip cookies are made with brown butter, semisweet chocolate, and a sprinkle of sea salt. They have an incredible flavor and are perfect for using up sourdough discard!
Recipe:
Ingredients
1 cup unsalted butter (226g)
1 cup light brown sugar, firmly packed (200g)
⅔ cup granulated sugar (133g)
2 large egg yolks, room temperature preferred
1 ½ teaspoons vanilla extract
⅔ cup sourdough discard (140g)
2 ¾ cup all-purpose flour (340g)
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups semisweet chocolate chips or 6 oz chopped semisweet or dark chocolate bar (70g)
Flaky sea salt, for sprinkling
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link):
Mixing bowls (Affiliate Link):
1 ½ Tbsp cookie scoop (Affiliate Link):
Instructions
00:00 Introduction
00:42 Brown the butter. In a saucepan, melt butter over medium-low heat. Increase heat to medium and cook, stirring constantly. Butter will sizzle and pop. Once popping slows or stops and you notice the butter is beginning to turn golden brown (there will be brown flecks on the bottom of your pan) immediately remove from heat. Pour into a large heatproof mixing bowl and allow to cool until no longer warm to the touch before proceeding.
03:46 Once butter has cooled, add sugars, eggs yolks, and vanilla extract and stir until well-combined.
05:33 Add sourdough discard and mix well, until fully incorporated.
06:18 In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
06:40 Gradually add the dry ingredients to the wet, stirring until thoroughly combined.
06:59 Use a spatula to fold in chopped chocolate until well incorporated.
07:45 Cover with plastic wrap and chill for at least 30-60 minutes (or, my preference, overnight).
08:10 Once dough is ready to bake, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
08:20 Scoop chilled dough into 1 ½ Tablespoon-sized balls, for neat, uniform cookies roll between your palms to make them round. Place on prepared baking sheet, spacing cookies at least 2 inches apart.
09:24 Bake for 10-12 minutes, until edges are beginning to turn golden brown (centers will still be soft and may appear slightly underdone).
10:08 Within several minutes of removing cookies from oven, sprinkle all over with flaky sea salt.
10:19 Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Storing
Store cooled cookies in an airtight container at room temperature for up to a week.
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Sourdough Sugar Cookies
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