After baking sourdough bread for over 2 years, I finally felt confident enough to venture out into the world of other sourdough baked goods. After 7 attempts to make the perfect chocolate chip cookie I finally created a recipe I was proud to share with my family, friends and coworkers and eventually sold in my micro bakery. I continued on this journey and started playing around with the base recipe and have created multiple different flavor profiles using the same base recipe as my Sourdough Chocolate Chip Cookies.

Sourdough “Munchies” Cookie

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Servings: 20 Cookies

Ingredients Method

Ingredients

  

• 1 ½ C Flour
• ½ tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• ¾ C Brown Sugar
• ¼ C Sugar
• ⅓ C Sourdough Discard
• ½ C Unsalted Butter
• 1 T Vanilla Extract
• 1 Egg
• 1 Vanilla Bean
• 1 C Chocolate Chunks
• ½ C Caramel bits
• ½ chopped Pretzels

Method

 

1. In a small Saucepan add 1 stick of unsalted butter over low heat and simmer until golden brown
2. Add all of your dry ingredients into a medium sized mixing bowl
3. Add your wet ingredients to a glass bowl
4. Once your brown butter has reached a golden brown slowly whisk into the wet ingredients bowl, be careful not to scramble the egg
5. mix in your vanilla bean
6. Combine your wet ingredients to your dry ingredients and mix until combined
7. Add in mix ins and stir to combine. let chill in fridge for 3+ hours.
8. Scoop onto a baking pan and bake at 350 F for 12 minutes

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