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Sourdough Chocolate Chip cookies (www.theboywhobakes.co.uk)
submitted 1 year ago by to c/cooking@mander.xyz
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I think this is on topic for Science of Cooking - he makes specific adjustments to the standard cookie recipe to accommodate the added moisture from the sourdough discard. These are also the best cookies I've ever eaten, one of the few recipes I follow exactly, and we make them all the time, a double batch.

One adjustment, actually - I use slightly less chocolate chips, but no adjustments to the dough, it's perfect. Browning the butter always results in the same reduction in weight that is calculated in the recipe, even. Every time, I am amazed.

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[–] [S] 9 points 1 year ago (3 children)

They just taste more complex than a regular chocolate chip cookie, between the browned butter and the sourdough discard. Not at all sour, very sweet. The adjustments really work and I like how he describes the changes. I've had to adapt cakes to vegan and it reminds me of those adaptations in a way, but none of the adjustments harm the flavor, they enhance it!

Highly recommend making them. Long runway but I do make a double batch and keep the little dough balls in the freezer, then everyone else (well usually my husband) bakes them on demand, never more than 25 minutes away from a cookie.

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  • [–] 2 points 1 year ago (2 children)

    Freezer point is interesting. Does that not effect the texture of the cookie later?

    I would assume thats a risk.

    I'll give it a go next time I get a chance. Thanks for sharing.

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  • [–] [S] 6 points 1 year ago (1 child)

    They have to stay in the freezer or they would rise, with the sourdough starter in there. If it makes any changes they are good ones, as far as I can tell. I've frozen plenty of unbaked cookies, in logs to slice or the little balls you just put on a pan, cook straight from frozen just add a couple minutes of bake time.

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