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
- 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
- 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.
- 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.
- 25 grams gluten-free all-purpose flour
- 25 grams bottled or filtered water
- 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.
- 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.
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