Lot more sourdough wonders happening in my kitchen as of recent. Bread, pizzas, flat bread and breakfast bakes.
However, I specifically fell in love with this recipe for rye sourdough double chocolate chip cookies out of all my bakes last week. It did so perfectly fit in between two batches of sourdough breads that I baked for my friends.
How to make rye sourdough for the cookie dough
My sourdough is a stiff starter that sits in refrigerator and is fed once a week before my bake. Rye is my favorite grain to work with, there isn’t any other sourdough that gives such a fine ferment or flavor to the bread. In my bakes I always feed rye starter the day before I plan on baking and leave it on the counter to fermented, when it’s ready and bubbly and pass the float test, I mix in with the rye flour and water to make the rye sour for the bake.
In my experience, rye ferment slowly, but because it doesn’t have gluten to form the structure, it will not rise much. I let mine ferment for 12 to 16 hours depending on the temperature in my kitchen that day. Once the rye has fermented, measure out a cup for the cookies
Rye sourdough double chocolate chip cookies recipe ( yeild 20 large Cookies)
Ingredients
- 12 tablespoon of unsalted butter
- 1/2 cup of molasses
- 1/2 cup of brown sugar
- 2 eggs
- 1 teaspoon of vanilla
- Cup of Rye sourdough
- 1/2 cup of dark Cocoa powder
- Cup of medium whole wheat flour
- 11/2 tablespoon of baking soda
- 1 teaspoon of salt
- Half a cup of raisins and cashews ( or your choice of dried fruit and nuts)
- Half a cup of semi sweet chocolate chips
Preparation
- Preheat the oven to 350 degrees Fahrenheit
- In the stand mixer beat lightly, softened butter, eggs, molasses, sugar and vanilla until well combined. Add rye sourdough and beat until combined
- Sift whole wheat flour, cocoa , baking powder, salt and add to the batter. Mix until combined
- Add dried fruit and chocolate chips, combine well.
- Spoon the cookie batter in to a cookie sheet and bake for 20 to 25 minutes until cookies are set and firm
Rye Sourdough chocolate chip cookies
Equipment
- kitchen aid mixer
Ingredients
- 12 Tbsp unsalted sweet cream butter
- ½ cup molasses
- 2 eggs
- 1 tsp Vanilla extract
- 1 cup rye sourdough starter½
- 1 cup dark cocoa Powder
- ½ cup Whole wheat flour sifted /medium
- 1½ tsp baking powder
- 1 tsp Salt
- ½ cup raisins and dried mango
- ¼ cup roasted cashews
- ½ cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- In the stand mixer beat lightly, softened butter, eggs, molasses, sugar and vanilla until well combined. Add rye sourdough and beat stir until combined
- Sift whole wheat flour, cocoa, baking powder, salt and add to the batter. Stir until combined
- Add dried fruit and chocolate chips, mix to combine. do not over beat at this stage
- remove from the mixer and spoon in to a parchment lined baking sheet. IT is a wet batter.
- Spoon the cookie batter in to a cookie sheet and bake for 20 to 25 minutes until cookies are set and firm
