Chocolate Sourdough Discard Cookies

• 份量: 16 servings
• 活動時間: 15 minutes
• 總時間: 2 hours 40 minutes

食材

8 tablespoons (113g) unsalted butter

3/4 cup (160g) light brown sugar, packed

2/3 cup (133g) granulated sugar

3/4 teaspoon table salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup (76g) sourdough starter, unfed/discard

1 large egg

1 teaspoon King Arthur Pure Vanilla Extract

1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour

1/2 cup (42g) Dutch-process cocoa

1 cup (170g) milk chocolate chips or chopped milk chocolate

步驟

In a large bowl in the microwave, or in a large saucepan on the stove, heat the butter until just melted. Remove from heat, add the sugars, and whisk until fully combined and creamy, 1 full minute.

Add the salt, baking powder, and baking soda, and whisk until combined.

Add the sourdough discard, egg, and vanilla and whisk until homogenous, with no streaks of discard visible.

Switch to a flexible spatula and stir in the flour and cocoa until just a few dry patches remain. Stir in the chocolate chips. Cover the bowl and refrigerate the cookie dough for at least 2 hours and up to 12 hours.

Once the dough has chilled, preheat the oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment.

Scoop the cookies into 2-tablespoon portions (about 50g each) and distribute evenly among the prepared baking sheets (a Jumbo Cookie Scoop works well here).

Bake for 14 to 16 minutes, rotating top to bottom and front to back halfway through, until the cookies look matte on the top; they will still feel a bit soft but will firm up as they cool.

Let the cookies cool completely on the baking sheets before serving. Store leftover sourdough discard cookies in an airtight container at room temperature for several days.

營養

• 每份大小: 1 cookie (57g)
• 卡路里: 230
• 總脂肪: 10g
• 飽和脂肪: 6g
• 反式脂肪: 0g
• 膽固醇: 25mg
• 鈉: 170mg
• 總碳水化合物: 36g
• 膳食纖維: 1g
• 總糖: 24g
• 蛋白質: 3g