Vegan Sourdough Discard Chocolate Chip Cookies
User Reviews
5
Vegan Sourdough Discard Chocolate Chip Cookies
Description
This cookie recipe uses vegan butter creamed with brown and white sugars to form a sweet base. Incorporating sourdough discard introduces mild tang and moisture, working with standard baking powder and soda to achieve lift. Flour is sifted in two stages to avoid overmixing, then folded with vegan semi-sweet chocolate chips. Chilling the dough rests the gluten and hydrates ingredients for better shape and texture during baking.
Baked at 350°F for 10-12 minutes, shorter baking yields very soft, chewy cookies while longer baking produces crispier edges and tender centers. Maldon or flaky sea salt sprinkled on top enhances flavor contrast with the sweet dough and chocolate.
The notes advise freezing dough balls if preparing ahead but not refrigerating dough longer than 12 hours to prevent sugars breaking down from the sourdough, which can affect cookie quality. This approach allows manageable preparation timing while maintaining cookie integrity.
Ingredients
- 227 g vegan butter 1 cup or 2 sticks of vegan Becel butter sticks, room temperature
- 140 g brown sugar 3/4 cup
- 150 g sugar granulated white
- 110 g sourdough discard 100% hydration
- 5 mL vanilla extract 1 tsp
- 300 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 85 g semi-sweet chocolate chips vegan
- 1 tbsp maldon salt or any flaky sea salt to top
Instructions
- In a large mixing bowl, cream together the vegan butter, brown sugar, and white sugar until light and fluffy.
- Add the sourdough discard and vanila extract, and mix until JUST combined. Avoid overmixing.
- In another bowl, sift together all-purpose flour, baking powder, and baking soda. Add half of the dry mix to the mixing bowl with your wet ingredients, stir until just combined, then add the remainder of the flour mixture. Do not overmix.
- Add the chocolate chips and stir until incorporated. Cover and let chill in the fridge for at least 30 minutes so the dough can relax.
- Preheat oven to 350F (180C) while cookies rest in the fridge.
- Use a 1.5 tbsp cookie scoop to portion out cookie dough balls on a lined baking sheet, leaving about 2 inches between each dough ball. Sprinkle with some flakey sea salt (like Maldon) on top, and then bake for 10-12 minutes. 10 min will yield a very soft, chewy cookie, 12 min will yield crisp edges with a chewy centre. Bake according to your preference :)
- Remove from oven after 10-12 min and let rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool.
- Bake the remaining cookie balls (you should get about 36 cookies).
- Enjoy!
Notes
- Cookie dough balls can be frozen on a tray, then transferred to airtight containers to bake from frozen when desired.
- Avoid storing the cookie dough in the refrigerator for over 12 hours to prevent sugar breakdown from the sourdough discard.
User Reviews
Overall Rating
5
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