I’ve been working on my sourdough bread recently and try to strengthen my starter (named Liz by the way after a baker and teacher who has inspired me. I also like to take a treat for the team and clients at Smartworks where I volunteer on Wednesday. These two things came together and resulted in some of the best cookies I’ve ever made.

When you’re trying to strengthen your sourdough starter, you feed your starter everyday. This means you have discard. On the one hand, it’s only flour and water, on the other hand, I don’t like to throw stuff away. I was searching for things to make with the discard and found the basis for this recipe. I did misread the quantity in the original – it said ‘makes 20 cookies’. Accurate but those would be 20 giant American cookies, not cookies sized for normal humans. Even too big for the Davinator.

In my test bake, I rashly doubled the recipe and so I had enough dough for 40 giant cookies. I recalibrated the size (made them smaller) but of course that meant we had a lot of cookies. It rained cookies on friends and family.

The recipe below is adjusted to make 40 cookies for ordinary humans. You might not be a sourdough baker today. But these cookies are so good it’s worth making sourdough starter just for these bad boys.

Recipe

Ingredients

• 113 grams plain white flour
• 1 tsp baking soda (4 grams)
• 1 tsp salt (6 grams)
• 55 grams unsalted butter, melted
• 86 grams vegetable oil (corn or sunflower)
• 1 tsp cinnamon
• 175 grams brown sugar (any type)
• 110 grams caster sugar
• 70 grams sourdough starter discard (can be straight from the fridge)
• 1 egg
• 1 egg yolk
• 1 tsp vanilla extract
• 280 grams rolled oats (not instant oatmeal)
• 60 grams dried cranberries or raisins
• 100 grams chopped walnuts
• 100 grams good quality chocolate chips (any variety – milk, dark, white as you like)

Method

Preheat your oven to 190C (170C fan). Cover several baking sheets with parchment paper.

1. Whisk flour, salt and baking soda (SODA) together in a bowl set to one side.
2. Chop your walnuts. You make want to rough chop your dried fruit as well depending on the size. Combine with the chocolate chips and set aside.
3. Melt the butter (microwave works well) and allow to cool for a few minutes. (Make a cup of tea or play a round of Angry Birds).
4. Stir the cinnamon into the butter. Follow with the brown sugar, caster sugar and oil – whisk until well combined. The mixture should be close to room temperature by now.
5. Add the sourdough starter, the egg, the yolk and the vanilla – whisk again until well combined.
6. Using a wooden spoon, spatula or a dough whisk (see photo below) stir in the flour mixture.
7. Follow by folding in the oats, fruit, nuts and chocolate. The mixture should be thick and stiff. Resist the temptation to eat it raw immediately. It looks yummy but it’s even better after baking.
8. Measure out your dough balls. I use a small trigger scoop (see photo below). You want about 1 1/2 to 2 tablespoons by volume for each dough ball.
9. Drop the dough on to the baking sheets, leaving about 5 cms between each cookie. Flatten slightly with your fingers or a spoon. The cookies will spread when baking.
10. Bake one sheet at a time for 8 to 10 minutes. The centre should be soft but not wet and the edges crisp and starting to brown.
11. Cool on cookie sheet for five minutes then transfer to a rack to cool completely.

Let them cool please, don’t burn your mouth like someone I know did. These cookies keep well for five days or more in the fridge. I stored mine in a cardboard box with parchment paper. Avoid a sealed ziplock or a plastic container as the cookies are very moist and will get soggy, I think.

Happy baking. Please comment, share and send requests and photos of your baking.

• 

• 

Tags: chocolate chip cookiesleftover sourdough starteroatmeal cookiessourdough discardsourdough oatmeal chocolate chip cookiesstarter discardthings to do with leftover sourdough