Freshly Milled Sourdough Discard Chocolate Chip Cookies
These were probably some of my BEST chocolate chip cookies to date! I thought the freshly milled flour was going to throw them off, but they were awesome! Here’s how to make them!
Ingredients;
205 grams butter
155 grams brown sugar
105 grams white sugar
1 egg
2 egg yolks
365 grams hard red wheat
50 grams sourdough discard
10 grams potato starch
7 grams baking soda
3 grams baking powder
3 grams salt
15 grams vanilla extract
As much chocolate chips as your heart tells you (I never measure this part
Method:
Preheat your oven to 350 degrees Fahrenheit. Combine your ingredients in the traditional cookie order: cream your butter with your sugars, add your egg, sourdough discard, vanilla, and the rest of your dry ingredients.
Scoop your cookies onto a parchment lined or silicon mat lined baking sheet. I like to use a cookie scoop to get the perfect sized cookies.
Bake in your preheated oven for 15-19 minutes until the edges are golden brown
Allow to cool for 5 minutes before transferring your cookies to a cooling rack.
Let me know if you try these cookies and what you think!