Vegan Sourdough Discard Chocolate Chip Cookies
These sourdough discard chocolate chip cookies have a crisp exterior and chewy centre, and are a fantastic way of using up some sourdough discard!
Servings: 35 cookies
Ingredients
- 227 g room temperature vegan butter 1 cup or 2 sticks of vegan Becel butter sticks
- 140 g 3/4 cup brown sugar
- 150 g 3/4 cup granulated white sugar
- 110 g ~1/2 cup sourdough discard at 100% hydration
- 5 mL 1 tsp vanilla extract
- 300 g 2 cups all purpose flour (you may need to add a couple tbsp extra if you're measuring by volume)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 85 g 1/2 cup vegan semi-sweet chocolate chips
- 1 tbsp Maldon salt or any flaky sea salt to top
Instructions
- In a large mixing bowl, cream together the vegan butter, brown sugar, and white sugar until light and fluffy.
- Add the sourdough discard and vanila extract, and mix until JUST combined. Avoid overmixing.
- In another bowl, sift together all-purpose flour, baking powder, and baking soda. Add half of the dry mix to the mixing bowl with your wet ingredients, stir until just combined, then add the remainder of the flour mixture. Do not overmix.
- Add the chocolate chips and stir until incorporated. Cover and let chill in the fridge for at least 30 minutes so the dough can relax.
- Preheat oven to 350F (180C) while cookies rest in the fridge.
- Use a 1.5 tbsp cookie scoop to portion out cookie dough balls on a lined baking sheet, leaving about 2 inches between each dough ball. Sprinkle with some flakey sea salt (like Maldon) on top, and then bake for 10-12 minutes. 10 min will yield a very soft, chewy cookie, 12 min will yield crisp edges with a chewy centre. Bake according to your preference :)
- Remove from oven after 10-12 min and let rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool.
- Bake the remaining cookie balls (you should get about 36 cookies).
- Enjoy!
Notes
If you want to prepare these cookies ahead of time, you may freeze the cookies in in cookie dough balls on a flat baking sheet, and then transfer to an airtight bag or container once frozen.
DO NOT store the cookie dough in the fridge for longer than 12 hours. The sourdough discard will definitely munch the sugars in the cookies and affect the integrity of the cookie dough.