Sourdough Cookie Recipe
Sourdough Cookie Recipe
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Sourdough Cookie Recipe
Discover the perfect balance between tangy sourdough flavor and sweet cookie goodness with this Sourdough Cookie Recipe. These soft, chewy cookies combine the natural acidity of sourdough starter with rich, buttery goodness. Whether you’re a sourdough enthusiast or simply looking for a new cookie recipe, these sourdough cookies will become a favorite in your household.
Description
Sourdough is traditionally used for bread baking, but have you ever tried incorporating it into your cookies? This sourdough cookie recipe is an exciting twist on the classic chocolate chip cookie and offers an unexpected yet delightful flavor profile. The use of sourdough starter in the dough adds a subtle tanginess that complements the sweetness of the cookie, creating a perfect balance between savory and sweet.
These Sourdough Cookie Recipe is soft, chewy, and slightly crispy around the edges, with a distinct depth of flavor that’s sure to surprise and impress your guests. The best part? You can use your leftover sourdough starter, reducing waste and adding a new dimension to your baking.
The process of making Sourdough Cookie Recipe is very similar to traditional cookie recipes, with a few simple steps that incorporate your sourdough starter. The fermentation time helps to develop that classic sourdough flavor, while the rest of the ingredients come together to form the perfect cookie dough.
This recipe is great for using up extra sourdough starter, and it works with both active and discarded starters. You can even add your favorite mix ins like chocolate chips, nuts, or dried fruits for an added touch of customization.
Enjoy these Sourdough Cookie Recipe fresh out of the oven, or store them in an airtight container to maintain their chewy texture. Whether you’re baking for yourself, your family, or a special occasion, sourdough cookies are a fun and unique way to incorporate sourdough into your baking repertoire.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup active sourdough starter (or discard)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips (or mix ins of choice like nuts, dried fruit)
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- Prepare the Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Beat until light and fluffy, about 3-4 minutes. Add the sourdough starter, egg, and vanilla extract, and mix until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. The dough should be soft and slightly sticky.
- Add Mix ins: Stir in the chocolate chips or any other mix ins like nuts or dried fruits.
- Scoop the Dough: Use a cookie scoop or spoon to drop tablespoon sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown and the centers are set. Keep an eye on them towards the end to avoid over baking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Sourdough Starter: If you don’t have an active starter, you can use discarded sourdough starter in this recipe. The tangy flavor will still come through, although it may be milder.
- Mix-ins: Feel free to get creative with your mix-ins! Chocolate chips are a classic choice, but you can also use white chocolate chips, chopped nuts, or dried fruit for extra flavor.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer-safe bag for up to 3 months.
- For Extra Softness: If you prefer softer cookies, slightly underbake them, and let them cool on the baking sheets. This will help retain more moisture.
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Sourdough Cookie Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup active sourdough starter or discard
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips or mix ins of choice like nuts, dried fruit
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- Prepare the Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Beat until light and fluffy, about 3-4 minutes. Add the sourdough starter, egg, and vanilla extract, and mix until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. The dough should be soft and slightly sticky.
- Add Mix ins: Stir in the chocolate chips or any other mix ins like nuts or dried fruits.
- Scoop the Dough: Use a cookie scoop or spoon to drop tablespoon sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown and the centers are set. Keep an eye on them towards the end to avoid over-baking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Sourdough Starter: If you don’t have an active starter, you can use discarded sourdough starter in this recipe. The tangy flavor will still come through, although it may be milder.
- Mix ins: Feel free to get creative with your mix ins Chocolate chips are a classic choice, but you can also use white chocolate chips, chopped nuts, or dried fruit for extra flavor.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer safe bag for up to 3 months.
- For Extra Softness: If you prefer softer cookies, slightly underbake them, and let them cool on the baking sheets. This will help retain more moisture.
