I’ve been dabbling in the art of homemade sourdough baking and these sourdough chocolate chip cookies are the perfect thing to bake with the extra sourdough discard in my refrigerator. I read Eat Like a Human earlier this year and found many of the principles fascinating, albeit extreme. The author shares extensive research detailing how humans have evolved with their food environment and how we should be eating for optimal health and wellness. While I won’t be foraging through Central Park for bitter herbs or eating raw liver, as the book suggests, I do abide by the notion that fermented wheat products are better for our digestion and health.
Inspired by the desire to eat naturally leavened bread products, I cultivated a sourdough starter that I feed daily. A daily sourdough feeding requires that you remove half of your starter and replace it with fresh flour and water. The discard can be thrown away, or better yet, kept in the refrigerator and used to make various baked goods. I add to my jar of discard everyday until I have enough to bake delicious waffles or chocolate chip cookies.
The good bacteria in the starter ‘pre-digests’ the gluten in the flour, making these cookies easier to digest than non-fermented varieties. While the sugar content disqualifies them as a health food, these cookies are healthy-ish and satisfying when the craving strikes!
My recipe is based on the sourdough cookie on the King Arthur flour website. I’ve made several changes to create a more streamlined recipe.
Sourdough Chocolate Chip Cookies: recipe notes
- Browned butter: We start by browning a stick of butter to enhance notes of toffee and caramel in these cookies
- Sourdough discard: I make these using unfed sourdough starter to avoid food waste
- Ferment overnight: Ideally, you’d refrigerate the dough overnight, allowing the good bacteria in the starter to break down some of the gluten. If impatience prevails, refrigerate the dough for at least 1 hour before baking.
- Sweet not sour: If your sourdough discard hasn’t been sitting in the refrigerator too long, these cookies will only have a slight tang. Despite what the name implies, the cookies won’t be sour.
If you’re a sourdough baker, I hope you use this recipe to give new life to your leftover starter. Leave me a comment if you have any questions or to let me know how your cookies turned out!Print