Sourdough Chocolate Chip Cookies
These gluten-free Sourdough Chocolate Chip Cookies are a delicious, unique way to use a sourdough starter. Be sure to read ALL the notes included at the end of the recipe before starting this and familiarize yourself with the sourdough process. See the description in the Sourdough Starter recipe below for more information about sourdough starter terminology.
Sourdough Chocolate Chip Cookies
Servings: 24 Cookies
Calories: 224kcal
Ingredients
- 2 cups (240 g) gluten-free all-purpose flour
- ¼ cup (30 g) sorghum flour (see notes)
- ¾ teaspoon (2.25 g) xanthan gum (see notes)
- 1 teaspoon (6 g) kosher or fine sea salt
- ½ teaspoon (2.5 g) baking soda
- ½ cup (115 g) unsalted butter, cool room temperature
- ¼ cup (45 g) palm shortening
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 large egg , room temperature
- 1½ teaspoons (7.5 mL) pure vanilla extract
- 1 cup (265 g) sourdough discard
- 2 cups (360 g) semisweet chocolate chips or chunks
Instructions
- In a medium bowl, whisk together the gluten-free flour, sorghum flour, xanthan gum, salt, and baking soda until combined. Set aside.
- Add the butter, shortening, granulated sugar, and brown sugar to the bowl of a stand mixer. Mix on medium-low speed until combined. Scrape down the bowl and add the egg and vanilla extract and mix well. Add the sourdough discard and mix until completely incorporated.
- Pour in the flour mixture and mix on low speed until the dry ingredients are combined. Turn off the mixer and add the chocolate chips, stirring them in by hand.
- Form the dough into one large ball in the bottom of the bowl, then cover the bowl with plastic wrap and chill for at least 6 hours (or up to 72 hours).
- After the dough has chilled, preheat the oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats.
- Scoop the dough out and form into 24 even-sized balls of cookie dough.
- Bake the cookies in batches of 6-8 per sheet on the center rack for 8-12 minutes. Once done, cool the cookies on the baking sheet for 10 minutes before removing and cooling on a wire rack.
Notes
- ¼ cup gluten-free flour can be used in place of the sorghum flour.
- Omit the xanthan gum if your flour blend already contains it.
- Keep the cookie dough chilled between baking each batch.
- Cookies can be frozen once baked. You can also freeze the cookie dough after scooping. Frozen cookie dough can be baked from frozen and will take 10-14 minutes to bake.
Nutrition
Nutrition Facts
Sourdough Chocolate Chip Cookies
Amount Per Serving
Calories 224
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Trans Fat 1g
Cholesterol 18mg6%
Sodium 129mg5%
Potassium 99mg3%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 15g17%
Protein 3g6%
Vitamin A 136IU3%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Sourdough Starter
Making sourdough starter and using it in recipes is a whole other level of baking – it’s challenging at first, but once you get the hang of it, you’ll get such great satisfaction from it. That said, here are some important terms to understand before starting:A mature starter is over 14 days old and has been doubling in size and you're able to predict how long it takes a starter to reach its “peak.” Some sourdough recipes call for a starter to be used while at its peak (when it domes, is very active, and is full of air bubbles), which is about 6-8 hours after feeding. This is often also referred to as an active starter. An unfed starter is a starter that's ready to be fed again for its daily feeding/discard routine. It's past its peak and is no longer active. The bubbles are starting to deflate and the top of the starter is no longer domed.A sourdough discard is the part that has been removed before you feed the remaining starter. The discard no longer gets fed and is either thrown out or saved for recipes that call for sourdough discard.
Ingredients
- 25 grams gluten-free all-purpose flour
- 25 grams bottled or filtered water
Instructions
- Day 1: Add 25 grams gluten free flour and 25 grams water to a glass jar. Mix well and scrape down the sides the best you can.
- Day 2: No discard. Add 25 grams flour and 25 grams water.
- Days 3-6: Stir the starter and discard all but 25 grams of the starter. Add 25 grams flour and 25 grams water. Mix well and scrape down the sides the best you can.
- Days 7-10: Stir the starter and discard all but 25 grams of the starter. Add 50 grams flour and 50 grams water. Mix well and scrape down the sides the best you can.
- Days 11-14: Stir the starter and discard all but 25 grams. Add 75 grams flour and 75 grams water. Mix well and scrape down the sides the best you can.
Notes
- After day 14, you can continue to maintain this feeding schedule if you plan on baking with it soon.
- If you don’t plan on baking soon, store the starter in the refrigerator and maintain by discarding/feeding weekly.
- Do not keep an air-tight seal on your starter.
- Do not bake with the discard until the starter is at least 7 days old.
This recipe for Gluten Free Sourdough Chocolate Chip Cookies can also be found on What The Fork Food Blog.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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