Sourdough Chocolate Chip Cookies
You will want to eat every last one of these sourdough chocolate chip cookies! I made a batch and overindulged myself. However, if you have self-control more power to you. Delicious is all I can say!!
For added health benefits place the raw dough in the refrigerator overnight to reduce the gluten content, thanks to the sourdough.
I removed the leavening, ie. baking powder and baking soda. I believe you only need the starter to leaven the cookies.
14 ounces large dark chocolate chips
1/4 teaspoon baking powder and(optional with active starter)
1/2 teaspoon baking soda
1/2 cup halved walnuts
2 3/4 cup all-purpose flour, (I have found that using 2 cups flour will prevent them from being too puffy).
2 sticks of unsalted butter, slightly softened
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
2 teaspoons kosher salt
1/4 cup to 1/2 cup sourdough starter, or discard also is fine
1 large egg
Preheat oven to 350°F.
Cream together butter and sugar, then add the egg into the mixture, stir.
Add in the sourdough starter and vanilla extract to the butter mixture.
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 or placed in the refrigerator overnight for an added benefit.
Shape the dough into small balls (2 tsp. per cookie). Flatten and place on a cookie sheet.
Bake for 10 to 15 minutes.