Sourdough Chocolate Chip Cookies

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I've tried a couple of times to make sourdough starter discard chocolate chip cookies, most recently from The Perfect Loaf. In theory, by removing flour and water (in the form of butter moisture and egg whites) and replacing them with sourdough starter discard, you should get the same cookies but with more fermentation flavor. However, my experience so far has been that the cookies just taste more like flour, and less like butter, brown sugar, and chocolate. They also don't spread as much as they should.

Has anyone found a sourdough chocolate chip cookie recipe that actually makes good cookies?

My usual go-to recipe is from the Bravetart cookbook (also found on Serious Eats), and I've also tried making the same types of substitutions (browning butter and removing egg white) to keep moisture and flour quantities the same, and it also had the same problems.

 

I think you are likely trying to use too much starter?  I looked at the recipe you used, that's a LOT of starter in a batch of cookies.  I'd try subbing in a few tablespoons at a time with a recipe you like and go from there. 

I have made these and they are delicious, not exactly chocolate chips but really good (a little healthier) cookies. 

https://breadtopia.com/einkorn-chocolate-mint-chunk-cookies/