How to make Sourdough cookies
Hey guys, so today we are doing something a little different, sourdough cookies! I made these the other day with: AudreysBlog, BooksBaking, GoostersFunnies (make sure to check out their posts), and they were super yummy. They only take about 20-40 minutes to make and you can have fun making them.
A little Sourdough starter talk:
So in the past years or so, I have learned how to make a sourdough starter.
What is a sourdough starter?
A sourdough starter is simply an organic yeast in a liquid form, that you can very easily make from flour, water and time.
How is it helpful?
With a sourdough starter, you can take any recipe, that originally used yeast and just substitute it with sourdough starter. And, it is perfect for people who are sensitive to gluten, even though you do use flour, sourdough helps to lower the amounts of gluten in whatever you are making.
How can I make one?
To make a sourdough starter is very easily done. All you need is flour and water and have to "feed" it everyday. But it is a little more complex than just that.
Copy this LINK to find out more on how to make a sourdough starter.
BookBaking
Also make sure you check out other post from Books & Baking!
You can also watch a video on sourdough starters here: Video
But okay, enough chit-chat. Let's make some cookies!
Sourdough cookies
Ingredients
1 cup unsalted butter 1 cup white granulated sugar 1 cup light brown sugar, lightly packed 2 large eggs 3/4 cup sourdough discard 2 teaspoons vanilla extract 3 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 1/2 teaspoon salt 2 cups chocolate chips
Instructions
In a stand mixer with a paddle attachment, cream together butter, white sugar and brown sugar until light and fluffy. Add eggs, sourdough discard, and vanilla. Mix well until light and fluffy. In a separate large bowl, mix together flour, baking soda, baking powder and salt. Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well. Roll cookies into a ball using 3 tablespoons of dough per cookie. I have a cookie scoop for this. Place them 2 inches apart on a parchment lined cookie sheet. Chill in the refrigerator for at least an hour, or up to 2 days for a longer fermentation. For best results, I like the texture and taste when they sit in the fridge for 12-24 hours best! (This allows the sourdough to eat away at that gluten for people who are gluten sensitive). Preheat the oven to 375°F. Bake for 10-12 minutes. The edges should start to turn a golden brown Remove from the oven and immediately transfer to a wire rack to cool cookies.