Chocolate Chip Cookies with Sourdough Discard Flax Egg Replacer
Ingredients
- 3 tablespoons unfed sourdough discard
100 percent hydration*, see note
- 1 tablespoon ground flaxseed
brown or golden, finely ground
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup plus 1 tablespoon butter
softened, dairy or vegan
- ¼ cup granulated sugar
- ½ cup packed brown sugar
golden or dark
- ½ teaspoon vanilla
- 1 cup semisweet chocolate chip pieces
- ¾ cup chopped walnuts or pecans
optional
Directions
- 1
Make a sourdough discard flax egg by combining the sourdough discard and flaxseed meal in a small bowl. Set aside to thicken for 10 to 15 minutes. Preheat the oven to 375°F.
- 2
In a medium-size bowl, sift together the flour, baking soda and salt.
- 3
In a large bowl, beat together the softened butter with a hand mixer on high speed until creamy, about a minute. Add the sugars and beat until creamy. Beat in the sourdough discard flax egg and vanilla.
- 4
Mix the dry ingredients into the wet ingredients. Mix in the chocolate chips and if adding, the chopped nuts.
- 5
Drop the dough by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 11 to 13 minutes or until the cookies are golden and the edges have just very slightly browned, rotating the trays halfway through baking.
- 6
Allow to cool on the cookie sheets for 2 minutes. Transfer to a cooling rack to completely cool. Store in a container for a week or the freezer for up to six months.
Chocolate Chip Cookies with Sourdough Discard Flax Egg Replacer
Similar Recipes
Ratings & Reviews
Based on 5 ratings
Rating Breakdown
About this Recipe
Craving that perfect classic chocolate chip cookie, but need an egg-free option? This recipe delivers all the familiar comfort, ingeniously crafted with a unique sourdough discard flax egg replacer.
The magic lies in combining finely ground flaxseed with a small amount of unfed, 100 percent hydration sourdough discard. This clever duo creates a binder that mimics an egg, ensuring your cookies have that delightful chew and spread without traditional eggs. It's a smart way to use up your sourdough discard while achieving a fantastic texture.
Prepare yourself for wonderfully rich chocolate chip cookies that hit all the right notes. You'll bite into a tender, slightly chewy center with perfectly crisped edges, studded generously with semisweet chocolate chip pieces. The sourdough discard adds a subtle tang that complements the sweetness of the brown sugar and vanilla, without an overt sourdough flavor. These cookies offer a comforting balance of sweet and salty, making them irresistible to classic cookie lovers.
Feel free to customize these delightful treats. Swap out dairy butter for vegan butter to make them entirely dairy-free. For extra crunch and flavor, include the optional chopped walnuts or pecans, or try other nuts like hazelnuts. You can also experiment with different types of chocolate, such as milk chocolate or dark chocolate chips.
These chocolate chip cookies are ideal for any occasion, from a simple after-dinner treat to sharing with friends at a gathering. They pair perfectly with a glass of cold milk or your favorite hot beverage.