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August 2010
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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.

Part of the Tuesday Twister @ GNOWFGLINS

9 comments to Cookies!

  • Elizabeth

    kitten free chocolate chips? :)

  • Joy

    It’s like beyond vegan! The package was like soy-free, gluten-free, nut-free, dairy-free. I felt like I had to add that it was kitten-free as well, and perhaps that it did not contain plutonium. ;)

  • You could try increasing the butter to 3/4 cup, this along with the coconut oil might provide enough moisture so the dough could be soured first before adding the other ingredients.

  • Joy

    Thank you! I’ll try that.

  • Molly

    Okay. I made them with just over 2 cups flour, and a little extra butter. I also cut down the sugar but I don’t think I will next time. The consistency of the dough was very much like any other cookie dough I’d made before, so I thought that was a good sign. I ended up with 2 dozen average-sized cookies. They taste pretty good! The texture is what I would call a cookie/bread, I guess? My starter has been cultivating for a while so it was probably on the sour side. Overall, a successful attempt! I am wondering if the GNOWFGLINS ladies had anything to contribute on this recipe?

  • Joy

    I hadn’t gotten much feedback about the recipe itself, perhaps I should see if anyone has any take on it in the forums. My cookies were definitely more cookie/bread than straight cookie – more poofy in the middle but still firm despite that. I’m really glad you enjoyed them, my neighbors, my husband, everyone I handed them to really loved them. I didn’t add quite as much sugar as the original recipe stated, but I’m glad I didn’t though. I like my cookies to not be so painfully sweet.

    Thanks for the feedback!

  • Molly

    Making them again tomorrow and adding nuts (probably pecans) this time–very excited! I think one of my co-workers hit it on the head when she sampled my cookies and said “I like the biscuit texture of them.” Great description!

  • I tried these tonight, they were good. But U would like to try them without the baking powder and b. soda. I’ll let you know if I do.

  • Hello! We just came across your recipe for sourdough cookies and thought we would extend an invitation to join our monthly baking group. Sourdough Surprises is a group that focuses on fun and unique ways to use our sourdough starter and this month we are featuring cookies! We would love to have you stop by and link your recipe up! :)

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