Sourdough Discard Chocolate Cookies

Hi friends. Though I have baked many types of chocolate cookies, I would rate this one as the most delicious one. For one thing, I have used couverture dark chocolate chunks in it and not the store bought choco chips (which mostly are compounds) and secondly, there is a secret ingredient in it. Want to take a wild guess? Well, it’s a small amount of sourdough discard.

Yes, yes, you heard it right. I have indeed added some sourdough discard to it. I am making this for the third time now and each time it’s turning out absolutely yummy 🙂

I had embarked on a sourdough journey way back in 2018, but at that time I didn’t think I had the required expertise or the know how to blog about the same. But I guess, today I am in a better position to guide you all. If you start marking your starter required for the sourdough bread, you will realise that each day you will have a flour plus water fermented mixture meant to be discarded. This would surely pep up your creative instincts and come up with interesting ways to use the same. If you haven’t seen my discard crackers and pancakes recipes, then you are surely missing something. Please do check them.

Ingredients:

• Whole wheat flour 125 gm
• Sourdough discard 50 gm
• Salt a pinch
• Chocolate 90-100 gm
• Cane/unrefined sugar 75 gm
• Butter 75 gm
• Chocolate/vanilla extract 1/2 tsp

Method:

• Cream the butter and sugar till its pale and fluffy.

• Add the discard (it could be an unfed one) to it and mix well.
• Now add the extract and combine.
• Mix the flour with salt and whisk well.
• Add the dry ingredients into the butter mixture and mix gently. Do not knead the dough.
• Chop the chocolate bar into small pieces. You may use good quality choco chips instead.
• Mix the chocolate pieces into the dough and allow it to rest for 20-30 minutes. If the dough appears too dry, you can add one or two tablespoons of milk.

• Line a baking with parchment paper.
• Preheat the oven at 170-180 degree Celsius for ten minutes, with both rods and fan mode on.
• Take small lemon size dough balls and flatten it slightly in your palm.
• Place the shaped cookies on the tray leaving some gap between two consecutive cookies.
• Bake for 20-25 minutes or till the sides look golden and the top is a bit firm to touch.

• Remove the tray from the oven and allow the cookies to cool for 5-6 minutes.
• Transfer them on to a cooling rack and cool completely.
• Enjoy with a glass of cold milk 🙂

Notes:

• You wouldn’t notice any significant change in taste or flavour due to the discard.
• According to me it’s a nice way to use up some of your discard 🙂 It gives a slight rise to the cookies and the omission of leavening agents is not felt.
• You may also add some finely chopped walnuts or almonds for an added crunch.
• Adding an egg yolk will give these cookies an added lightness and the dough will bind better.