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Fermented! Sourdough Discard Chocolate Chip Cookies Recipe

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These Fermented Sourdough Discard Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, incorporating the tangy depth of sourdough discard and the umami richness of miso paste. They offer a perfectly chewy texture with crunchy pecans and gooey chocolate chunks, enhanced by a hint of molasses and a sprinkle of flaky sea salt for a gourmet touch.

Ingredients

Wet 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
  • 100 g sourdough discard

Dry Ingredients

  • 270 g unbleached all-purpose flour
  • 1/2 teaspoon kosher salt (use more for a salted version)
  • 1 teaspoon baking soda

Add-ins

  • 170 g chocolate chunks or chocolate chips
  • 70 g pecans, roughly chopped (optional)
  • Flaky sea salt for garnish

Instructions

  1. Cream Butter and Sugars: In a large bowl, using an electric mixer, cream the unsalted butter until softened, about 1-2 minutes. Add brown sugar, granulated sugar, and the optional blackstrap molasses, then continue creaming for approximately 8 minutes until the mixture is light and fluffy.
  2. Add Flavorings and Egg: Mix in the light miso paste, vanilla extract, and the egg until just incorporated. The mixture may appear slightly broken or uneven at this stage, which is expected.
  3. Incorporate Sourdough Discard and Flour: Add the sourdough discard and mix thoroughly. With the mixer on low speed, gradually add half of the combined flour, salt, and baking soda mixture, mixing just until combined. Then add the remaining flour mixture and mix lightly to incorporate.
  4. Fold in Add-ins: Gently fold in the chocolate chunks and roughly chopped pecans. Cover the dough with cling film and refrigerate for at least 1 hour, preferably overnight for best flavor and texture development.
  5. Preheat Oven and Prepare Tray: Set your oven to 350°F (180°C) and line a baking tray with parchment paper to prevent sticking.
  6. Shape Cookies: Portion out the dough into 30 equal-sized rounds, each approximately 3 inches in diameter. If you prefer crispier cookies, flatten them slightly before baking; for cakier cookies, keep them thicker.
  7. Bake Cookies: Bake for 12-15 minutes or until the edges are golden brown. Immediately garnish with flaky sea salt once removed from the oven for an extra burst of flavor.
  8. Storage: Let the cookies cool and store them in an airtight container for up to 3-4 days. For longer storage, freeze the cookies for up to 3 months.
  9. Freezing Dough: The shaped dough can also be frozen for up to 3 months. When baking from frozen, add 2-3 minutes to the baking time without thawing.

Notes

  • The blackstrap molasses is optional but adds deep caramelized umami notes to the cookies.
  • Using light miso paste enhances the flavor complexity while balancing the sweetness.
  • For a salted version, increase kosher salt to taste.
  • Flattening cookies before baking results in crispier texture; leaving them thick produces cakier cookies.
  • Test baking one cookie first to see how your oven handles the dough.
  • Store cookies in airtight containers to maintain freshness and freeze excess dough for convenient baking later.

Find it online: https://cookedbysarah.com/fermented-sourdough-discard-chocolate-chip-cookies-recipe/