Sourdough Chocolate Chip Cookies

Now before you say, “Come on, aren’t you going too far?” you have to try them. The flavor isn’t sour but deliciously cookie-like, and the texture is fluffy and cake-like. My family loved them. Here’s the recipe:

Sourdough Chocolate Chip Cookie Recipe

  • 1/4 cup Butter
  • 1/4 cup Coconut Oil or Non-Hydrogenated Palm Shortening
  • 1 cup Rapadura or Sucanat (whole sugar)
  • 1 Egg
  • 1 cup Fresh Sourdough Starter
  • 1 tsp. Vanilla Extract
  • 3 cups Flour
  • 1/4 tsp. Baking Powder
  • 1/4 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1-2 cups Organic Chocolate Chips

Preheat oven to 350 degrees.  Cream together butter, coconut oil/shortening and eggs.  Mix in the sourdough starter and vanilla extract.  In a separate bowl, combine the dry ingredients.  Mix the wet and dry ingredients (careful not to over mix!).  Incorporate the chocolate chips.  Allow the dough to rest for 15 minutes.  Shape the dough into small balls (2 tsp).  Flatten and place on a cookie sheet.  Bake for 10-15 minutes.  Makes approximately 4 dozen small cookies.

(I used coconut oil instead of palm shortening, and sucanat instead of Rapadura, and followed the recipe the rest of the way. Now I add this because I often like to make my own renditions, and I catch myself rarely following the exact recipe.)

When making cookies, I don’t always use the full amount of flour the recipe calls for or I end up with rounded cookies that don’t spread, …at all. But I did with this recipe and though, as you can see in the picture below, they didn’t spread much, everyone loved the cute little roundness of them.

So go ahead and give them a try, if your afraid of sourdough in your cookies, don’t be, its good.

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