Chocolate Chip Cookies with Sourdough Discard Flax Egg Replacer

Chocolate Chip Cookies with Sourdough Discard Flax Egg Replacer

from zerowastechef.com
32 min
24 servings

These classic chocolate chip cookies call for a combination of flaxseed meal and a small amount of sourdough discard to replace an egg

Ingredients

  • 3 tablespoons unfed sourdough discard, 100 percent hydration* (see note) (straight from the refrigerator)
  • 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. 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. 2

    In a medium-size bowl, sift together the flour, baking soda and salt.

  3. 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. 4

    Mix the dry ingredients into the wet ingredients. Mix in the chocolate chips and if adding, the chopped nuts.

  5. 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. 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.