These cookies are fast to make and a good option when you need to feed your starter and don't have time to make a loaf of bread (or just want cookies). The cookies are soft and sweet with just a hint of sourdough tang in the them. I use dark chocolate chips in the cookies usually but sometimes substitute peanut butter chips. The cookies also would be good with nuts, if you like them in your cookies. You need minutes to mix up the dough, and the cookies bake in about 15 minutes. If you'd like, you can bake the cookies immediately after you mix them up. You also can drop the dough on the parchment paper and let the dough sit for an hour or so for a slightly more pronounced sourdough tang and a bit more "cakey" cookies. The cookies make a nice treat "as is," and they are good with fruit or ice cream. Enjoy!
Sourdough Fudgy Chocolate Chip Cake Mix Cookies -- Makes 24+
1/2 cup of canola oil
2 large eggs
1 cup of sourdough starter/discard
1 teaspoon of cocoa/chocolate extract (optional, but good)
1 chocolate fudge cake mix (about 15.25 ounces)
1/2 cup of white whole-wheat or all-purpose flour
1 cup of chocolate chips
Whisk the eggs and oil together until frothy and then whisk in the discard and extract. With a spoon stir in the cake mix and the flour until well blended. Fold in the chocolate chips. Line baking sheets with baking parchment and drop 1 1/2 tablespoon scoops of dough onto the baking sheets, leaving a couple of inches between the dough mounds. With damp hands, flatten out the dough mounds until they are about 1/2-inch thick. When you are ready to bake, preheat the oven to 350 degrees. Bake the cookies for 10-15 minutes until puffed and mostly set. The cookies should still be just a tad soft in the centers. Let the cookies sit on their cookie sheets for a few minutes before removing them to cool completely.
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