Sourdough Discard Chocolate Chip Cookies Food

SOURDOUGH CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, whisk together the flour, baking soda, baking powder and salt.
• In the bowl of your electric mixer, cream together the butter, sugar and brown sugar.
• Turn the mixer off, and with a wooden spoon gently mix in the starter until combined.
• Add the egg (you can turn your mixer back on now) and the vanilla.
• Slowly add the flour mixture into the mixer, until just combined.
• Fold in the chocolate chips.
• Drop by spoonfuls onto a cookie sheet and bake 12-14 minutes, or until starting to turn golden brown around the edges.

SOURDOUGH OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream brown sugar and butter until light and fluffy, 5-7 minutes. Add starter and vanilla; mix well. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats, chocolate chips and, if desired, pecans., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press lightly on each cookie to flatten. Bake until set but still soft, 10-12 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

SOURDOUGH CHOCOLATE CHIP COOKIES

Steps:

• Heat butter in a saucepan over medium until it simmers and foam rises to surface. Continue cooking until solids sink to bottom and turn golden brown, 5 to 8 minutes. Pour into a mixing bowl, scraping in browned solids as well. Let cool 30 minutes.
• Beat butter with sugar, baking soda, and salt on medium speed until well combined, about 2 minutes. Add egg yolks and vanilla and continue beating another 1 minute. Beat in sourdough discard until combined. Add flour; beat to combine. Add chocolate; beat to combine. Let stand 30 minutes.
• Preheat oven to 350°F. Use a 2-ounce scoop to form 1/4-cup balls of dough; arrange on parchment-lined baking sheets, spaced 2 inches apart. (Formed balls can be refrigerated in an airtight container up to 24 hours, or frozen up to 1 month; if making from frozen, add about 2 minutes to baking time.)
• Bake 9 minutes. Remove sheets from oven and bang on a hard surface or oven rack. Bake 3 minutes more; remove and bang again. Bake until cookies begin to brown at edges and are just set in center, 3 to 5 minutes more. Let cool on sheets on a wire rack 5 minutes, then transfer directly to rack and let cool completely (or serve warm). Cookies can be stored in an air-tight container at room temperature up to 3 days.