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Lievito Madre Chocolate Chip Cookies

These easy and simple Chocolate Chip Cookies are made with lievito madre discard. Soft and full of chocolate chips these homemade cookies will be gone in minutes.

3 cookies stacked with a glass of milk.


 

What is Lievito Madre?

It is a firm sourdough starter maintained at around 50% hydration. In order to start a lievito madre approximately 15 days are required, from start to ready to use.

Ripe lievito madre in a jar.

What is discard?

Sourdough discard is a portion of the sourdough starter that is removed. This process is carried out before feeding, when adding fresh flour and water it is done in order to manage the growth and refresh the acidity levels.

Remember fresher is better when using discard. If your starter has been refrigerated for over a week I probably wouldn’t use the discard. If you feed your starter every couple of days extra discard can be kept in a container and refrigerated for up to 5-6 days. If you see pink or grey spots or mould, throw it out, also if it smells off, again toss it.

Large chocolate chip cookie on a wire rack.

Recipe Ingredients

  • Butter
  • Brown Sugar
  • Granulated Sugar
  • Egg
  • Oil
  • Lievito Madre
  • Milk
  • Vanilla
  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Chocolate Chips

Why add baking powder and baking soda?

The baking powder and or the baking soda react with the sourdough starter to help rise and tenderize the cookies. Baking soda sweetens the batter by neutralizing some of the acidic taste.

How to make Chocolate Chip Cookies with Lievito Madre discard

In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.

Whisked dry ingredients in a blue bowl.

In a small bowl mix together the lievito madre discard and milk.

Lievito madre and milk mixed in a blue bowl.

In the mixing bowl, cream the butter and sugar until light and creamy.

Butter and sugar creamed.

Add the egg and beat to combine, add the oil, starter and vanilla and combine.

Mixing the wet ingredients until combined.

Add the flour a little at a time on low speed, when almost combined add the chocolate chips.

The flour and chocolate chips added to the batter.

Mix to form a soft but not sticky dough. Cover the bowl and chill for at least 1 hour.

The dough is formed in the mixing bowl.

Pre-heat oven to 350F (180C). Line 1-2 cookie sheets with parchment paper.

Roll the dough into golfball size (smaller or larger as desired) balls and place on the prepared cookie sheet about 2 inches apart. (I made 6 large cookies and 1 9 inch cookie).

The cookies and pie before baked.

Bake the cookies 10-12 minutes and the large cookie 15-20 minutes or until golden. Of course time also depends on your oven. Let cool approximately 10 minutes before removing to a cooling rack.

The cookies and cookie pie after baked.

How to store the cookies

Store the cooled baked cookies in an air tight container at room temperature. If properly stored they will keep for up to 5-7 days.

How to freeze them

The best way to freeze the cookies is to place the completely cooled cookies in a single layer on a parchment paper lined cookie sheet and freeze until firm, 2-3 hours should be enough time. Then place the cookies in a freezer safe bag or container. They will stay fresh for up to 3 months. Let them sit out at room temperature to thaw before serving.

Cookies on a white dish with lievito madre in a jar.

How to store raw cookie dough

Unbaked cookie dough should be stored in an airtight container for up to 7 days. Unbaked cookie dough really isn’t safe for consumption.

The cookie dough can also be frozen. It is best to freeze the formed dough balls on a parchment paper lined cookie sheet until firm. Then transfer them to a freezer safe bag or container. They will keep for up to 3 months in the freezer. The cookies can be baked straight from the freezer, add a couple of minutes extra to the baking time.

I hope you enjoy these Lievito Madre Chocolate Chip cookies as much as we did! Enjoy.

6 cookies on a wire rack.

More Lievito Madre Recipes

3 cookies stacked with a glass of milk.

Lievito Madre Chocolate Chip Cookies

Rosemary Molloy
These easy and simple Chocolate Chip Cookies are made with lievito madre discard. Soft and full of chocolate chips.
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 32 minutes
Course Breakfast, Dessert, Snack
Cuisine American/Italian
Servings 25 cookies
Calories 134 kcal

Ingredients
 
 

  • ¼ cup lievito madre discard
  • 2 tablespoons milk (lukewarm)
  • 1 teaspoon vanilla
  • cups +2 tablespoons all purpose flour (total = 243 grams)
  • ½ teaspoon baking powder
  • ¼-½ teaspoon salt*
  • ¼ cup butter (softened)
  • ½ cup brown sugar (packed)
  • ¼ cup granulated sugar
  • 1 large egg
  • cup vegetable oil (I use corn or sun flower oil)
  • 1¼-1½ cups chocolate chips (dark, milk, white or even a combination)

*If using unsalted butter then add ½ teaspoon of salt.

Instructions
 

  • In a small bowl mix together the lievito madre discard and milk.
  • In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In the mixing bowl on medium speed, cream the butter and sugar until light and creamy.
  • Add the egg and beat to combine, add the oil, starter and vanilla and combine. Add the flour a little at a time on low speed, when almost combined add the chocolate chips, mix to form a soft but not sticky dough. Cover the bowl and chill for at least 1 hour.
  • Pre-heat oven to 350F (180C). Line 1-2 cookie sheets with parchment paper.
  • Roll the dough into golfball size (smaller or larger as desired) balls and place on the prepared cookie sheet about 2 inches apart. (I made 6 large cookies and 1 9 inch cookie).
  • Bake the cookies 10-12 minutes and the large cookie 15-20 minutes or until golden. Of course time also depends on your oven. Let cool approximately 10 minutes before removing to a cooling rack. Enjoy!

Notes

If you make a large cookie, drizzle with melted chocolate if you want to make it even more chocolatey. 
Store the cooled baked cookies in an air tight container at room temperature. If properly stored they will keep for up to 5-7 days.
The best way to freeze the cookies is to place the completely cooled cookies in a single layer on a parchment paper lined cookie sheet and freeze until firm, 2-3 hours should be enough time, then place in cookies in a freezer safe bag or container.They will stay fresh for up to 3 months. Let them sit out at room temperature to thaw before serving.
Unbaked cookie dough should be stored in an airtight container for up to 7 days. Unbaked cookie dough really isn’t safe for consumption.
The cookie dough can also be frozen, it is best to freeze the formed dough balls on a parchment paper lined cookie sheet until firm, then transfer to a freezer safe bag or container. They will keep for up to 3 months in the freezer. The cookies can be baked straight from the freezer, add a couple of minutes extra to the baking time.

Nutrition

Calories: 134kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 45mg | Potassium: 37mg | Fiber: 1g | Sugar: 10g | Vitamin A: 69IU | Calcium: 15mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

This recipe was adapted from The Clever Carrot.

4 Comments

  1. Hi – have you tried this starter with Einkorn a/p flour? Would the measurements be the same for feeding the starter? Or would I need to adjust it?

    1. Hi Joanne, I have never used Einkorn flour but now I want to go and find some! Apparently you may need to add 15-20% less water, so start with less and see if you need more. Let me know.

5 from 2 votes (2 ratings without comment)

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