Indulge your sweet side with these delicious einkorn sourdough chocolate chip cookies. Baked to the perfect amount of chewy on the inside, these chocolate chip cookies use your sourdough starter discard and einkorn flour for a healthier dessert option.
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When Monday Rolls Around…
It’s currently Monday as a I write this and the normal thought is popping into my head – what am I going to make for dessert this week?
Bonus points if I make something that can last a good few days.
But I’m a very routine based person. Once I find something I like, I like to eat it over and over. Or when I find a movie I like, I could watch it over and over as well. Hey, why fix something that’s not broken?
So while trying new things is fun, this chocolate chip recipe is not new for me. It’s our favorite weeknight dessert and I love making it.
Healthy Sourdough Discard Cookies
Now, this recipe uses sourdough discard. That basically means that you have extra sourdough starter left over and instead of throwing it out, you can use it in this chocolate chip cook recipe.
It also doesn’t require any long fermentation.
So what that means is you’ll get a little benefit from whatever active cultures are in your sourdough starter. But you aren’t letting this sit out and ferment, so it’s not as healthy for you as say these long fermented einkorn sourdough english muffins.
When I first made my sourdough starter, I just threw out the discard, not knowing I could use it in many recipes. Basically anything that doesn’t require a rise. So I hope this helps you feel better about discarding some sourdough starter when you are first making it.
Einkorn v. Regular Flour
Now I am using einkorn flour for this recipe. This is mostly because I just bought a whole bunch of it so I’m trying to work through it.
But more importantly, einkorn possesses many more health benefits than today’s traditional modernized wheat does. We use einkorn flour for most bread products at our house because it is an ancient grain that hasn’t been hybridized.
Hybridization is the process of breeding different types of grain to create a grain that can withstand weather ailments and produce a higher yield crop. This modern process allows people to get grain who may not be able to otherwise, but it also jeopardizes some of the original qualities of non-hybridized wheat.
Einkorn has 50% more manganese, riboflavin, and zinc, and 20% more magnesium, thiamin, niacin, iron, and vitamin B. Ironically these are same nutrients that are synthetically added back to enriched wheat flour to compensate for what we’ve lost in making wheat a high-yield crop. (source)
Einkorn is also higher in protein, making it a much better source of energy for your body.
You can find einkorn at your local grocery store, but if it’s not carried there you can get it from Amazon. I like the Jovial brand.
What to do if you Don’t have Einkorn Flour
If you don’t have einkorn flour, you will want to use a lesser amount of your regular all purpose flour. This recipe uses 1 3/4 cups of einkorn flour, so you want to use about 1 1/4 cups of regular flour.
Large mixing bowl
Small mixing bowl
handheld beaters or stand up mixer
Wooden stirring spoon
two baking sheets
Einkorn Sourdough Discard Chocolate Chip Cookies Ingredients
butter, softened to room temperature
sourdough starter or sourdough discard
einkorn flour (you could also use regular all-purpose)
To a large mixing bowl add the butter, sourdough starter, egg, vanilla, and sugar. Mix until combined.
To a separate bowl add the flour, salt, and baking soda. Stir together with a wooden spoon.
Slowly add the dry ingredients to the wet ingredients, about 1/3 at a time, until fully mixed.
Preheat the oven to 350 degrees F. Line two baking trays with parchment paper.
Spoonful the dough into balls about 1″ thick onto the baking sheets. I fit about 9 cookies per sheet.
Bake at 350 degrees F for 14 minutes. Take the cookies out right before they look done, and they will continue cooking on the baking sheet.
- 1 stick (1/2 cup) butter, softened to room temperature
- 1/2 cup sourdough starter
- 1 egg
- 1 tsp vanilla extract
- 1/2 brown sugar
- 1/3 white sugar
- 1 3/4 cups einkorn flour (or 1 1/4 cup regular flour)
- 1 tsp salt
- 1/2 tsp baking soda
- 1 1/4 cups chocolate chips
- To a large mixing bowl add the butter, sourdough starter, egg, vanilla, and sugar. Mix until combined.
- To a separate bowl add the flour, salt, and baking soda. Stir together with a wooden spoon.
- Slowly add the dry ingredients to the wet ingredients, about 1/3 at a time, until fully mixed.
- Preheat the oven to 350 degrees F. Line two baking trays with parchment paper.
- Spoonful the dough into balls about 1" thick onto the baking sheets. I fit about 9 cookies per sheet.
- Bake at 350 degrees F for 14 minutes. Take the cookies out right before they look done, and they will continue cooking on the baking sheet.
This recipe uses sourdough discard, which is just leftover sourdough starter that you would otherwise throw out before feeding your starter again. Or if you're like me and you just like to put starter in anything for the added health benefit. This recipe is not long-fermented.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 340mgCarbohydrates: 38gFiber: 4gSugar: 14gProtein: 6g