Sourdough Discard Fresh Milled Chocolate Chip Cookies
Fermented overnight in the fridge and baked the next day, these cookies are a delicious, cozy treat - perfect for holiday parties or afternoon tea time.
*I updated this recipe 1/26/25. I realized the flour measurement was off. I apologize if you made these and they did not turn out. All fixed now, both in the recipe below and printable PDF :)
Who doesn’t love a warm chocolate chip cookie? I make these every couple of weeks and the cookie jar always seems to empty quickly. They’re perfect to bake up in the afternoon as kids are coming home from school or work, or served at a festive get together or afternoon tea time.
For this recipe, I normally use a soft wheat variety like Sonora or Kamut, but am waiting for my grain shipment to come in, and thought I would experiment with hard white and hard red wheat. I am happy to report they turn out great both using hard wheat and soft wheat.
I am still very happy with my Komo mill that I have had for 5 years, and would recommend that one, or any of Nutrimill’s grain mills if you are interested in milling your own flour and are shopping around for a grain mill. Please feel free to reach out to me with any questions!
Regardless of what wheat you use for this recipe, the best flavor is achieved when the cookie dough is fermented overnight in the fridge. If you want fresh cookies, and don’t have the time to ferment them, you can bake them right away and will still have all the benefits of fresh milled flour. I recommend a 12-24 hour cold ferment, as there is a depth of flavor and texture that develops during the fermentation.
This recipe makes two dozen cookies. I often double it, and transfer half of the dough balls to a Stasher bag in the freezer, after fermenting. The dough bakes perfectly straight from the freezer, which is such a great option to have on hand for last minute guests or when you need something yummy to bring to a get together.
I hope you enjoy this recipe and have a wonderful weekend!
Sourdough Discard Fresh Milled Chocolate Chip Cookies
Yields 2 dozen cookies
TOOLS
Mixing bowl or stand mixer
Cookie sheet
Spoon or cookie scoop
Parchment paper
INGREDIENTS
8 Tbsp (1 stick) butter, softened
100 grams cane sugar
100 grams brown sugar (or coconut palm sugar)
100 grams sourdough discard or active starter
1 egg
1 tsp vanilla
200 grams fresh milled wheat - I used a 50/50 combo of hard red and hard white wheat for the cookies in the photos. If using soft wheat, increase flour by 2-3 Tbsp.
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp or 5 grams salt
1 cup chocolate chips (or chopped chocolate)
METHOD
Prepare the baking sheet. Line a baking sheet with Parchment paper.
Cream the butter and sugars. In the bowl of a stand mixer or mixing bowl, add softened butter, cane sugar, and brown sugar and mix until light and fluffy - about 1 minute to 90 seconds in a stand mixer.
Add wet ingredients. Add the sourdough discard, egg, and vanilla to the butter and sugar mixture mix until combined.
Add dry ingredients. Mix flour, baking powder, baking soda, and salt into the bowl and mix dough until just combined, taking care not to over-mix.
Fold in chocolate chips. Gently fold in the chocolate chips or chopped chocolate. If the chocolate is unevenly distributed, you can add more.
*Ferment the dough. Using a tablespoon or cookie scoop, drop dough balls onto the parchment-lined baking sheet. Place all 24 dough balls on the same sheet. Cover the cookie sheet with beeswrap or plastic wrap and refrigerate for 12-24 hours to ferment and deepen the flavor.
Bake. When ready to bake, preheat the oven to 350º and prepare another cookie sheet with parchment paper. Remove the dough balls from the refrigerator and transfer one dozen of the cookies to the new cookie sheet. Bake each dozen for 10-11 minutes. Cookies may look under baked, but the bottoms will just be starting to turn golden brown.
Let cookies cool. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack. Store in an airtight container up to 5 days.
*You can bake these right away, instead of fermenting them in the fridge, they just wont have quite the same flavor and texture.
