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.
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.
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.
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.
In a small bowl mix together the lievito madre discard and milk.
In the mixing bowl, 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.
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.
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.
More Lievito Madre Recipes
Lievito Madre Chocolate Chip Cookies
Ingredients
- ¼ cup lievito madre discard
- 2 tablespoons milk (lukewarm)
- 1 teaspoon vanilla
- 1¾ cups +2 tablespoons all purpose flour (total = 243 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking powder
- ¼-½ teaspoon salt*
- ¼ cup butter (softened)
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- ⅓ 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
Nutrition
This recipe was adapted from The Clever Carrot.
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