Sourdough Chocolate Chip Cookie — The Boy Who Bakes
www.theboywhobakes.co.uk
We’ve been in lockdown almost six weeks now and whilst its looking like restrictions might be loosened a little in the coming weeks the internets new obsession with sourdough shows no signs of abating. As more and more of you join the sourdough bandwagon there is one question that raises it head reg

I think this is on topic for Science of Cooking - he makes specific adjustments to the standard cookie recipe to accommodate the added moisture from the sourdough discard. These are also the best cookies I’ve ever eaten, one of the few recipes I follow exactly, and we make them all the time, a double batch.

One adjustment, actually - I use slightly less chocolate chips, but no adjustments to the dough, it’s perfect. Browning the butter always results in the same reduction in weight that is calculated in the recipe, even. Every time, I am amazed.

  • RBWells@lemmy.worldOPEnglish
    4·
    2 days ago

    They have to stay in the freezer or they would rise, with the sourdough starter in there. If it makes any changes they are good ones, as far as I can tell. I’ve frozen plenty of unbaked cookies, in logs to slice or the little balls you just put on a pan, cook straight from frozen just add a couple minutes of bake time.