Prevent your screen from going dark
- ½ cup vegan butter, 112g, softened to room temperature
- ½ cup organic sugar, 100g
- ½ cup brown sugar, 100g
- ½ cup sourdough discard, 100g, room temperature
- 1 teaspoon vanilla extract, 5ml
- 1 ¾ cups all-purpose flour, 210g, sifted
- 1 tablespoon cornstarch or tapioca starch or rice flour, 8g
- 1 teaspoon baking soda, 5g
- ¾ teaspoon sea salt, 4g
- 8 ounces chopped vegan chocolate chips or chunks, 227g, plus more for topping
- Flaky sea salt, for topping
-
Using a hand mixer or a whisk, cream together the vegan butter and sugar for 5–7 minutes on medium speed, until completely creamed together.
-
Add the sourdough starter and vanilla extract and mix together until fully incorporated, around 1–2 minutes.
-
In a separate bowl, sift together the flour, cornstarch, baking soda and sea salt.
-
Pour the dry mixture into the wet ingredients. Using a spatula, gently mix until fully combined, about 1 minute.
-
Fold in the chocolate chips and stir until just combined.
-
Cover the cookie dough tightly or transfer to a sealed zipped bag. Chill in the fridge for at least 2 hours, but I highly recommend letting it chill for 24 hours for the best flavour if possible. You can chill the cookie dough for up to 5 days.
-
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and set aside.
-
Scoop out the cookies, about 2 tablespoons each, forming or rolling them into round balls and placing them onto the lined baking sheet. Allow 3 inches (8cm) for each cookie. You may need two baking sheets or bake them in batches. Keep the dough cold while doing this; don’t let it get warm to prevent too much spreading. Very lightly and gently press down the tops of the cookies just a little bit before placing them into the oven. Top with a few additional chocolate chips for the prettiest cookies.
-
Place the cookies on the middle rack of the oven and bake for 15 minutes.
-
Remove immediately from the oven and top with some extra flaky sea salt if desired. I also like to use a round bowl or a glass and use it to round out the edges of the cookies to make them perfectly circular.
-
Let them cool on the baking sheet for 5 minutes, then move the cookies to a wire rack to cool completely.
- Room temperature vegan butter. Let the vegan butter come to room temperature before you begin. It won’t cream properly with the sugars if it’s too cold or melted.
- Don’t skimp on creaming time. Cream together the butter and sugars for at least 5 minutes. This will help create tender cookies that aren’t overly dense.
- Don’t overmix. When mixing together the wet and dry ingredients, and then when folding in the chocolate chips, do so just until everything is combined. Mixing too much will result in tough cookies.
- Chill. Chill for at least 2 hours (ideally 24 hours) for the best “sourdough-y” flavour. Longer chill times will also yield more tender, chewy cookies.
- Storage. Seal fully cooled leftover cookies in an airtight container. They’ll keep in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw at room temperature. You can also freeze cookie dough balls for up to 3 months and bake from frozen.
Serving: 1cookie, Calories: 204kcal, Carbohydrates: 32g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Sodium: 200mg, Potassium: 23mg, Fiber: 1g, Sugar: 17g, Vitamin A: 240IU, Calcium: 23mg, Iron: 2mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Source link
