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Lievito Madre Chocolate Chip Cookies

These easy and simple Chocolate Chip Cookies are made with lievito madre discard. Soft and full of chocolate chips.

Prep Time
20 mins
Cook Time
20 mins
Chilling Time
1 hr
Total Time
1 hr 32 mins
Servings: 25 cookies
Calories: 134 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: Italian-American Fussion

Ingredients

  • ¼ cup lievito madre discard
  • 2 tablespoons milk (lukewarm)
  • 1 teaspoon vanilla
  • 1¾ cups +2 tablespoons all purpose flour (total = 243 grams)
  • 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 sun flower oil)
  • 1¼-1½ cups chocolate chips (dark, milk, white or even a combination)
*If using unsalted butter then add ½ teaspoon of salt.

Instructions

    Cup of Yum
  1. In a small bowl mix together the lievito madre discard and milk.
  2. In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In the mixing bowl on medium speed, cream the butter and sugar until light and creamy.
  4. 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.
  5. Pre-heat oven to 350F (180C). Line 1-2 cookie sheets with parchment paper.
  6. 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).
  7. 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

Calories 134kcal (7%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Trans Fat 1g 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

% 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.