Description
Transform sourdough discard into rich, chewy cookies with halal-friendly chocolate. Tangy, gooey, and free of animal products, these cookies balance warm spices and caramel notes for a comforting twist on a classic.
Ingredients
Unsalted Butter, 1/2 cup (113g), melted & cooled
Sourdough Discard, 1/2 cup (125g-150g), unfed
Granulated Sugar, 1/2 cup (100g)
Brown Sugar, 1/2 cup (100g)
Large Egg, 1
Vanilla Extract, 1-2 tsp
All-Purpose Flour, 1.5-2 cups (200g-250g)
Baking Soda, 1/2 tsp
Baking Powder, 1/2 tsp
Granulated Salt, 1/2 tsp
Chocolate Chips, 1.5 cups (200g-300g), halal-certified dark
Instructions
Beat melted butter and both sugars for 2-3 minutes until light and fluffy
Add sourdough discard, egg, and vanilla extract, mixing until combined
Incorporate flour, baking soda, baking powder, and salt until just mixed
Fold in chocolate chips
Chill dough in fridge for 1-2 hours
Preheat oven to 350°F (175°C)
Portion dough into 20 cookies and place on baking sheets
Bake 10-12 minutes until edges are golden
Notes
Chill dough for maximum structure and tang development
Substitute coconut sugar for granulated sugar for lower glycemic index
Use oats in flour blend for chewier texture
Store cookies in airtight container for up to 5 days
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 21g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 20mg