Lievito Madre Chocolate Chip Cookies
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
12 mins
-
Chilling Time
1 hr
-
Total Time
1 hr 32 mins
-
Servings
25 cookies
-
Calories
134 kcal
-
Cuisine
Italian-American Fussion
Lievito Madre Chocolate Chip Cookies
Report
These easy and simple Chocolate Chip Cookies are made with lievito madre discard. Soft and full of chocolate chips.
Share:
Ingredients
- ¼ cup lievito madre discard
- 2 tablespoons milk lukewarm
- 1 teaspoon vanilla
- 1¾ cups all-purpose flour total = 243 grams, 2 tablespoons
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼-½ teaspoon salt
- ¼ cup butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- ⅓ cup vegetable oil I use corn or sunflower oil
- 1¼-1½ cups chocolate chips dark, milk, white or combination
*If using unsalted butter then add ½ teaspoon of salt.
Instructions
- In a small bowl mix together the lievito madre discard and milk.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the mixing bowl on medium speed, cream the butter and sugar until light and creamy.
- Add the egg and beat to combine, add the oil, starter and vanilla and combine. Add the flour a little at a time on low speed, when almost combined add the chocolate chips, mix to form a soft but not sticky dough. Cover the bowl and chill for at least 1 hour.
- Pre-heat oven to 350F (180C). Line 1-2 cookie sheets with parchment paper.
- Roll the dough into golfball size (smaller or larger as desired) balls and place on the prepared cookie sheet about 2 inches apart. (I made 6 large cookies and 1 9 inch cookie).
- Bake the cookies 10-12 minutes and the large cookie 15-20 minutes or until golden. Of course time also depends on your oven. Let cool approximately 10 minutes before removing to a cooling rack. Enjoy!
Notes
- If you make a large cookie, drizzle with melted chocolate if you want to make it even more chocolatey.
- Store the cooled baked cookies in an air tight container at room temperature. If properly stored they will keep for up to 5-7 days.
- The best way to freeze the cookies is to place the completely cooled cookies in a single layer on a parchment paper lined cookie sheet and freeze until firm, 2-3 hours should be enough time, then place in cookies in a freezer safe bag or container.They will stay fresh for up to 3 months. Let them sit out at room temperature to thaw before serving.
- Unbaked cookie dough should be stored in an airtight container for up to 7 days. Unbaked cookie dough really isn’t safe for consumption.
- The cookie dough can also be frozen, it is best to freeze the formed dough balls on a parchment paper lined cookie sheet until firm, then transfer to a freezer safe bag or container. They will keep for up to 3 months in the freezer. The cookies can be baked straight from the freezer, add a couple of minutes extra to the baking time.
Nutrition Information
Show Details
Calories
134kcal
(7%)
Carbohydrates
17g
(6%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
14mg
(5%)
Sodium
45mg
(2%)
Potassium
37mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
69IU
(1%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 45mg | 2% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 69IU | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
