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Life has really gotten strange. I am making cookies on a Tuesday night because somehow It was only 8 PM and it felt like it should have been 11 PM. Cleaning the kitchen and feeding the starter ended with me making chocolate chip cookies with the sourdough discard.
I also have a love-hate relationship with making cookies. Most of the time they are flat lifeless creations that are just chocolate chips covered in sadness and anger and a lot of disappointment. These cookies came out perfect. They are super soft, fluffy and everything I could have wanted in Tuesday Night Impulse Cookies.
The sourdough I used for these cookies are the ones that I created for yesterdays post: Make Your Own Sourdough Starter. With Sourdough you have to feed it every night which means you have to take out a majority of the starter, and add more flour and water. I hate wasting starter and I can only make so many loaves of sourdough bread. Sometimes you need a treat.
The best way to have a treat when you need it is to freeze the shaped raw cookies. I used a 2 Tablespoon cookie scoop to pre-shape the cookies and the Silpat Perfect Cookie Silicone Mat because it has great defined spaces. This makes them all the same size and speeds up work. Two spoons work just as well to shape them by hand. Once these are frozen, they will go into an airtight container, lined and layered with parchment paper. The parchment paper helps prevent cookies from freezing together AND frost burn from forming. When I cook these, I preheat the oven to 350, then bake these for 9 to 10 minutes starting from frozen.
Sourdough Chocolate Chip Cookies
- 2 Tablespoon cookie scoop
- Silpat Perfect Cookie Silicone Mat
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup 2 sticks unsalted butter
- 1 egg
- 1/2 cup sourdough starter
- 1 teaspoon vanilla
- 2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 scant cups all-purpose flour
- 1 bag mini chocolate chips
- Preheat the oven 350
- In a bowl mix flour, salt, baking soda, baking powder together.
- In the bowl of a stand mixer, cream together sugars and butter.
- Mix in egg, vanilla, and starter
- Slowly mix flour mixture into butter mixture.
- Mix in a bag of mini chips.
- Shape cookies and space them about 3 inches apart on a cookie sheet.
- Bake for 7-9 minutes.