Sourdough Chocolate Chip Cookies | Gluten Free Sourdough Discard Recipes
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Yield: 24 cookies
The perfect way to use up some extra gluten-free sourdough discard. These cookies have a soft-baked and fluffy interior with a chewy, golden brown exterior and a generous disbursement of chocolate chips. For a slight sourdough tang, use discard up to two weeks old.
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Equipment
- 2 tablespoon cookie scoop optional
- silicone baking mats optional
Ingredients
- 2 sticks unsalted butter (1 cup) *can replace with non-dairy butter such as Earth Balance
- 1 cup light brown sugar
- ¾ cup granulated sugar
- ¾ cup gluten-free sourdough discard (the unfed portion removed from the starter, up to two weeks old)
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 ¾ cups high-quality gluten-free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Prepare a large cookie sheet (or two smaller sheets) by greasing with cooking spray or lining with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, or in a stand mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy.2 sticks unsalted butter (1 cup), 1 cup light brown sugar, ¾ cup granulated sugar
- Add the gluten-free sourdough discard, eggs, and vanilla extract, and mix until well combined.¾ cup gluten-free sourdough discard, 2 large eggs, 2 teaspoon pure vanilla extract
- In a medium bowl, whisk the dry ingredients until combined.2 ¾ cups high-quality gluten-free all purpose flour containing xanthan gum, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt
- Add the dry ingredients to the wet ingredients in intervals, mixing just until combined and scraping down the sides of the bowl as needed. Avoid overmixing.
- Fold in the chocolate chips.2 cups semi-sweet chocolate chips
- Scoop the dough (about 2 tablespoons per cookie) and roll into balls. Place them 2 inches apart on a cookie sheet. Tip: If the sheet won’t fit in the fridge, place the dough balls on a platter instead.
- Chill the dough balls in the refrigerator for 30 minutes to 1 hour. This helps prevent spreading during baking and allows the gluten-free flours to hydrate, reducing any gritty texture.
- About halfway through the chilling time, preheat the oven to 375 F.
- Bake the cookies for 10 to 12 minutes, until the centers are mostly set and the edges are golden. Let them cool for 5 minutes on the sheet before transferring to a wire rack. Repeat with remaining batches.
- Enjoy!
Notes
- For more of that classic sourdough tang, you can ferment the dough (chill) between 12 to 24 hours.
- Semi-sweet chocolate is best. Use either chocolate chips or chunks, your choice. Additionally, you can replace half of the chocolate with chopped nuts.
How to Bake Frozen Cookie Dough Balls:
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper.
- Place the frozen cookie dough balls on the sheet, spacing two inches apart from each other and the sides of the pan.(No need to thaw—bake straight from frozen.)
- Add 1 to 3 extra minutes to the baking time. Bake this frozen peanut butter cookie dough for 12 to 16 minutes instead of 10 to 12.
- Bake until the edges are set and lightly golden but the centers still look slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a rack.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!