I’ve had cravings for chocolate chip cookies lately. I’m not sure where it’s coming from. But I wanted to make a healthier chocolate chip cookie, if that’s possible so I looked up recipes for sourdough chocolate chip cookies. Surely, there’s sourdough recipes for everything – right?
I found one, over at Cultures for Health though I realized after looking at it that it’s not a true sourdough recipe. There’s really practically no soaking time of the additional flours in order to “sour” it at all. It’s more that you use some sourdough starter, ostensibly to give it a sour twang, but not to actually sour anything. But, it was about the same as most of the other sourdough chocolate chip cookie recipes I’d found, except for this one thankfully didn’t use vegetable shortening (ick!). I used my own sprouted, whole wheat flour for the cookies so even though they weren’t fully soured, it was a sprouted flour to provide some extra nutrients. I had some teeny tiny chocolate chips that were dairy, nut, soy and kitten free that worked out really well in the teeny tiny cookies.
So I followed the recipe but I was worried as the dough was REALLY thick. I rolled them out into 1 inch balls, thinking they’d be like normal cookies and melt out and make bigger cookies, but they didn’t, they just baked into the same size and shape they were in, which was also just fine by me. Teeny tiny cookies. Like little Cookie Crisps, only not made of garbage. The second batch I flattened out to look a bit more like cookies instead of balls. I had to cook them a few more minutes than recommended, but they still turned out quite fantastically.
I’d still like to find a true sourdough recipe for chocolate chip cookies, but for what I’ve got right now, these will do pretty well.
Here’s the recipe:
Sourdough Chocolate Chip Cookies Recipe
* 1/4 cup Butter
* 1/4 cup Coconut Oil
* 1 cup whole sugar
* 1 Egg
* 1 cup Fresh Sourdough Starter
* 1 tsp. Vanilla Extract
* 3 cups Flour (preferably sprouted flour)
* 1/4 tsp. Baking Powder
* 1/4 tsp. Baking Soda
* 1/2 tsp. Salt
* 1-2 cups Chocolate Chips
Preheat oven to 350 degrees. Cream together butter, coconut oil and eggs. Mix in the sourdough starter and vanilla extract. 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. Shape the dough into small balls (2 tsp). Flatten and place on a cookie sheet. Bake for 10-15 minutes. Makes approximately 4 dozen small cookies.