Chocolate Chip Sourdough Scones Food

SOURDOUGH "DISCARD" CHOCOLATE CHIP COOKIES

Sourdough

If you refresh your starter often, it can be a challenge finding ways to use it. Nobody in my house has ever complained when I make more chocolate chip cookies, so this combo was a no-brainer. The sour starter combined with dark brown sugar makes for a softer, chewier cookie with a complex flavor that develops as the dough chills. This recipe was created for a 100% hydration starter (fed equal parts flour and water), but a starter fed at a different ratio will work, too; you'll just get a slightly different result. The cookies might be flatter, denser or cakier-but they will still be delicious.

Provided by Food Network Kitchen

Categories dessert

Time 8h40m

Yield about 28 cookies

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
6 tablespoons unsalted butter, softened
2/3 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup sourdough starter discard at 100% hydration (fed equal parts flour and water)
1 cup chopped semisweet chocolate (about 5 ounces)

Steps:

Stir together the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and sandy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 1 minute. Beat in the sourdough starter, scraping down the bowl as needed to be sure it is completely combined, about 1 minute more. Reduce the speed to low and add the flour mixture. Once the flour is moistened, increase the speed to medium and beat until uniform. Fold in the chocolate by hand and then refrigerate, covered, for 8 to 24 hours.
When you're ready to bake the cookies, preheat the oven to 375 degrees F.
Scoop heaping tablespoons (1 to 1 1/4 ounces each) onto 2 large ungreased baking sheets, spacing them 2 inches apart. (You might need to do two batches.) Bake until the edges are light golden and just set, but the tops are still soft, 12 to 18 minutes, rotating the sheets halfway through. Let cool a few minutes, then transfer the cookies using a thin spatula to a wire rack to cool completely. Store in an airtight container for up to 5 days.

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