Einkorn Chocolate Chip Sourdough Discard Cookies
Made with whole einkorn flour, sweet browned butter, and rich dark chocolate, these cookies are a delightful treat that’s easy to digest and packed with nutrients.
Ingredients
- 225g Butter browned
- 2 Egg Yolks
- 150g Brown Sugar
- 150g Cane Sugar
- 100g Sourdough Discard
- 1 tbsp Vanilla Extract
- 240g Einkorn Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 150g Chopped Chocolate or chocolate chips
Instructions
- Brown the Butter: Measure out the butter and brown it in a small saucepan over medium heat until it turns a deep golden colour and smells nutty.
- Mix with Sugar: In a medium-sized mixing bowl, add the sugar. Pour the browned butter over the sugar and mix until combined.
- Cool and Add Egg Yolks: Allow the mixture to cool slightly, then add the egg yolks and mix until smooth.
- Incorporate Vanilla: Stir in the vanilla extract.
- Add Sourdough Discard: Pour your sourdough discard into your wet ingredients and fully incorporate.
- Add Dry Ingredients: Gradually add the einkorn flour, baking soda, baking powder, and salt to the wet mixture, mixing until just incorporated.
- Fold in Chocolate: Gently fold in the chocolate, being careful not to over-mix.
- Rest the Dough: Let the cookie dough rest in the fridge for 2-24 hours for short or long-fermentation.
- Preheat the Oven: Once ready to bake, preheat your oven to 350°F (175°C).
- Shape the Cookies: Scoop the dough into balls, about the size of a heaping tablespoon or 50 grams each, and place them on a baking sheet. Press down slightly. Optionally, top with a sprinkle of flaky salt.
- Bake: Bake at 350°F for 10-15 minutes, depending on your oven and dough ball size. The cookies should be slightly golden on the outside and puffed in the middle.
- Cool: After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.