Today I'm excited to share with you a delightful twist on the most famous cookie of all—the chocolate chip cookie. But we're not making just any chocolate chip cookie; we're making a sourdough chocolate chip cookie! If you've never tried this before, you're in for a treat.
Sourdough Cookie - Why It's Good For You
Sourdough cookies have a few distinct advantages over regular cookies, making them a unique and potentially healthier option. Here’s why sourdough cookies might be better:
1. Enhanced Flavor
Sourdough adds a subtle tanginess to cookies, adding a depth of flavor that regular cookies often lack. This complexity pairs beautifully with sweet ingredients like chocolate or dried fruit, creating a more sophisticated taste experience.
2. Improved Digestibility
The sourdough fermentation process breaks down gluten and starches in the flour, making the cookies easier to digest. This can be particularly beneficial for people with mild gluten sensitivities. Plus, the natural fermentation process of sourdough promotes the growth of beneficial bacteria in the gut, contributing to better digestion and overall gut health.
3. Nutrient Availability
The fermentation process in sourdough neutralizes phytic acid, an anti-nutrient found in grains that can inhibit the absorption of minerals like magnesium, calcium, and iron. This makes the nutrients in the flour more bioavailable, enhancing the nutritional value of the cookies.
4. Prolonged Freshness
The acidity in sourdough acts as a natural preservative, which means that sourdough cookies may stay fresh longer than their regular counterparts without the need for artificial preservatives.
5. Versatility
The sourdough process allows for more control over the cookie's texture. Depending on the hydration of the sourdough starter and the fermentation time, you can achieve a range of textures from chewy to crispy.
How To Make Sourdough Cookies
I hope you enjoy this sourdough chocolate chip cookie recipe. It's a fun and delicious way to add sourdough to your baking repertoire. The slight tang from the sourdough pairs perfectly with the sweetness of the chocolate chips, creating a cookie that's both unique and comforting.
Remember, you can add sourdough to any cookie recipe—just incorporate 100 grams of sourdough discard into your standard recipe, and you're good to go!
Thank you for joining me today. Until next time, remember that God loves you, and He wants you to have an "Amen" day—heartily agreeing with whatever He brings your way.
What do you think of this recipe? Let me know in the comments, and I can’t wait for you to try it out!
Sourdough Cookie Recipe
Equipment
- 1 Fiskie
Ingredients
- 1 cup butter
- 2 pieces eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 - 2 cups sucanat
- 100 grams sourdough discard (weighed on a scale)
- 1/2 cup freshly milled flax seed
- 3-1/2 cups freshly milled flour (I used a mix of spelt and rye flour)
- 1/4 cup unsweetened flaked coconut
- 1 cup dark chocolate chips
- chopped nuts, cranberries, or other dried fruits (optional)
Instructions
- Start by creaming together 1 cup of butter and 2 eggs. If you're like me and love teaching others, a tip from my home ec class is to crack your eggs into a separate bowl first to ensure they're perfect before adding them to the mix. Once the butter and eggs are well blended, add 1 teaspoon of vanilla extract.
- In a separate bowl, mix together 1 teaspoon of cinnamon, ½ teaspoon of salt, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. Add your chosen amount of Sucanat or organic cane sugar to the mix—1 to 2 cups, depending on your sweetness preference.
- Now, for the sourdough twist! Measure out 100 grams of sourdough discard (I like to weigh it on a scale for accuracy). I had mine sitting in the fridge for a few days, so I refreshed it with a little flour and water the night before. Add this to your cookie dough mixture.
- Blend in ½ cup of freshly milled flaxseed, followed by 3½ cups of flour. If you find the dough is too sticky or not blending well, you can add a little more flour.
- To give these cookies some extra flavor and texture, stir in ¼ cup of unsweetened flaked coconut, and don't forget the chocolate chips! I used a very dark chocolate chip, which I love. You can add anywhere from 1 cup or more, depending on how much you and your family enjoy chocolate.
- Once your dough is ready, use a uniform scoop to place the cookie dough on your baking sheet. I love using USA pans—they bake evenly and save time since you don't need to grease them or use parchment paper.
- Bake the cookies at 350°F (175°C) until they're golden brown and your kitchen smells heavenly. Once out of the oven, let them cool slightly before digging in. The aroma is wonderful, and the taste is even better!
