I think this is on topic for Science of Cooking - he makes specific adjustments to the standard cookie recipe to accommodate the added moisture from the sourdough discard. These are also the best cookies I've ever eaten, one of the few recipes I follow exactly, and we make them all the time, a double batch.
One adjustment, actually - I use slightly less chocolate chips, but no adjustments to the dough, it's perfect. Browning the butter always results in the same reduction in weight that is calculated in the recipe, even. Every time, I am amazed.
They just taste more complex than a regular chocolate chip cookie, between the browned butter and the sourdough discard. Not at all sour, very sweet. The adjustments really work and I like how he describes the changes. I've had to adapt cakes to vegan and it reminds me of those adaptations in a way, but none of the adjustments harm the flavor, they enhance it!
Highly recommend making them. Long runway but I do make a double batch and keep the little dough balls in the freezer, then everyone else (well usually my husband) bakes them on demand, never more than 25 minutes away from a cookie.
Freezer point is interesting. Does that not effect the texture of the cookie later?
I would assume thats a risk.
I'll give it a go next time I get a chance. Thanks for sharing.
They have to stay in the freezer or they would rise, with the sourdough starter in there. If it makes any changes they are good ones, as far as I can tell. I've frozen plenty of unbaked cookies, in logs to slice or the little balls you just put on a pan, cook straight from frozen just add a couple minutes of bake time.
Oh right. Thanks. Appreciate the answer
An excellent use for sourdough discard! I've made them before (not this exact recipe) and they're so good.
Sourdough discard crackers were very good as well. Excellent with some aged cheddar mixed in.
I do the discard crackers whenever we have a party, everyone loves them, if I make them when no event to share them at, I eat too many! The cookies I can resist, they are more for everyone else in my house, I don't usually want something sweet, but those crackers!
Yes the crackers are really hard not to destroy by yourself! Sadly I'm allergic to wheat now. I do miss those crackers.
Can you eat rye? Or is it too similar? My usual starter is wheat but I've made the crackers with rye, they don't have to rise or anything. I do not think rice would work but rye starter with chickpea flour might work? Teff, if you can get it, is amazing and I don't think related to wheat?
You probably know a lot more about it. Very sorry, that sucks. I like so many things made with wheat flour.
Can't do rye, but I can do teff! I've thought about giving gluten free sourdough a try. Maybe one day.
@mander.xyz
Welcome to c/cooking @ Mander.xyz!
We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
Background Information:
go to feed...
@mander.xyz
Welcome to c/cooking @ Mander.xyz!
We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
Background Information:
go to feed...
Thats a cool concept. How's the flavour change?
save