(Fermented!) Sourdough Discard Chocolate Chip Cookies

Sourdough discard chocolate chip cookies freshly baked with a sprinkle of flaky sea salt

(Fermented!) Sourdough Discard Chocolate Chip Cookies

Lightly salty and deeply caramelized, these miso-butter chocolate chip cookies are fermented with sourdough discard for extra gut friendly results (think lower carbs and gluten).

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Cookies, Dessert

Cuisine American, Functional Food

Keyword fermented chocolate chip cookies, miso chocolate chip cookies, sourdough discard chocolate chip cookies

Prep Time 15

Cook Time 15

Chilling Time 1

Total Time 1

Servings 3" cookies

Ingredients

227 g unsalted butter at room temperature
210 g brown sugar
100 g granulated sugar
1 1/2 tablespoon light miso paste * or 1/2 tsp salt
2 teaspoons vanilla extract
1 teaspoon blackstrap molasses optional
1 egg
100g sourdough discard
270 g (unbleached!) all-purpose flour
1/2 teaspoon kosher salt **use the larger amount for a 'salted' version!
1 teaspoon baking soda
170 g chocolate chunks or chocolate chips!
70 g pecans roughly chopped (optional, but so good)
flaky sea salt to garnish

Metric - US Cups

Instructions

Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sugars and molasses (optional, but *highly* suggested for deeply caramelized umami notes), and continue to cream until light and fluffy (about 8 minutes).
Add in miso paste, vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
Add in your sourdough discard and mix until thoroughly combined. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
Fold in chocolate and pecan bits. Cover with cling film and refrigerate for 1 hour (at least, but preferably overnight!)
Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
Scoop out the cookie dough into 30 rounds for 3" cookies, and flatten them slightly if you want your cookies to spread out a bit more = crispier cookies (so if you like them cakier just don't flatten them too much!)(I usually do a test run with one cookie to see how the dough bakes in my oven).
Bake for 12-15 minutes, or until golden brown– garnishing with flaky sea salt as soon as they come out of the oven.
Store in an airtight container for three to four days and freeze for up to 3 months.
Note: the shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Video

Notes

*you can totally skip the miso paste (you'll just be missing out on extra umami flavor ;) xo!)

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