Hi Edd - This is a fantastic recipe, just tried it this past week. Wanted to share a happy accident since I only had 1/3 of the recommended chocolate from the recipe. I substituted 2/3 of walnuts and baked (from frozen) for 22 mins and the bottom had a slight crunch with a soft chocolatey and nutty inside. For those that like their cookies with nuts and may use this substitution, please note that they will not flatten completely out and you need to carefully watch for browning on the bottom if you do go longer. Cheers!
These are the absolute BEST cookies I have ever eaten. Delish!!!!! Thank you thank you thank you. My children have to eat gluten free. When I use sourdough they are able to eat it without issue. They said they never knew cookies could taste so good. 😉
Baked these this morning and they are hands down the best cookies I've ever baked. Baked a few up and will freeze the rest or else I'll eat them all too fast 🙊 Dough stayed in the fridge for around 12 hours but no discernable sourdough flavour so might leave them longer in the future to get a bit more tang! Thank you for the fantastic recipe.
Fantastic recipe, Edd. I tried it the other day. However, I did 50g sized cookies to get more out of the dough, and baked for about 13 minutes. Also, really appreciate the bits of baker education. Very much came in handy because I was short about 40g starter, and simply substituted half flour and half water, and left the dough to ferment on the longer side. Beautiful results. Will make again and again.
The best recipe for sourdough cookies, even I was short on my sourdough started by 10g, I add 10g off buttermilk and I also add walnut, so delicious and big , so if you don’t wanna so big make balls of 50g or 40g, this was ,y first time making cookies, so don’t be afraid you can do it, thank you for your recipes😊
Thanks. I let this batter sit in my refrigerator for 3 days then baked them. They had a REALLY strong sour flavor and were exceptional. Best cookies I've ever had.
These cookies are amazing. I didn’t quite have 500g of chocolate chips but I had 180g each of milk and dark chocolate and they were delicious! The recipe is detailed but in a way that makes it easy to follow, especially with the video to refer to! Will definitely try more of your recipes ❤
Wow - this Cookie Recipe is amazing... i baked some yesterday right away (could not wait) and oh my god... they are delicious. The best way to use sourdough discard... well.. i'm never going to be slim again :D i just wanna eat cookies from now on. I baked some this morning after letting the dough rest over night... breakfast-cookies 😍 even thinking about them is mouth watering 🤤
Just made these and they’re incredible. Thank you for the wonderful recipe. I did make a couple of changes though. I only had about 195 gm of butter to start with, made up the rest with coconut oil and then reduced it to 185 gm. Cut the sugar down to half as we don’t like it too sweet. It’s perfect for our family
This method is great!!! I recalculated because my starter is 50% hydration, and it worked perfectly (I've already baked 2 just to taste and left the rest in the fridge)!!!! So yummy!!!! Thank you so much!!!
@C Actually, my starter is 1part levain, 2 parts water and 3 parts flour. So, i think it would be better if you recalculate according to your proportions.
Hi. Thank you so much for your great recepie. I was wondering if baking poweder or baking soda jn the recepie stop the fermentation caused by the sourdough or neutralize its health related effect. Can you please help me with it?
This is a great video. Very informative, but so happy you did all the math LOL. Can’t wait to make these, they look absolutely delicious. I’m still hooked on you chocolate chip tahini cookies. :D
FINALLY a sourdough cookie recipe that looks AMAZING!! so question.. i've never really saved discard. do you save yours and just throw it in the fridge and keep adding to it until you have enough grams for this recipe? or the freezer? which is best?
Thanks! Every sourdough cookie is seen so far looked like a worse version of the original and I was determined to make something special :) whenever I feed the starter I pop the discard in a tub in the fridge and add to it as I go. I try to use the discard every few days and if it’s the fridge for much longer it can get off flavours. If you want to keep it longer you can freeze it too
@@TheBoyWhoBakes well you are THE best for doing this!! thank you!! && i guess i need to feed my starter more to save the discard! i only feed it enough to have about a tablespoon of waste right now unless i'm making a loaf! good to know!! thanks again!!
second batch, they are amazing, thank you! 24hrs in the refrigerator before backing, added some chopped wallnuts too ;) totally checking ot the rest of yor recipes.
Maybe you can answer this.... my sourdough always rises great but never ever has a sour taste? What's up with that. Lately I've seen & fermented vegetables so I thought maybe I should ferment whole wheat flour (if that's even possible) to get the sour in the sourdough. Any thoughts on why & how to solve the flavor? I'm in Texas, not San Francisco. Thx
I baked these yummy cookies using discard and they were delicious!! But I didn't get a strong smell or taste of sourdough. I took the discard out of the fridge and rested on the counter while I gathered my ingredients. Should I have feed the discard to get more flavor? or rested my discard until peak to use? I made the cookies last night before bed, so they were in the fridge for at least 12hrs before baking.
Hi Edd - how would you go about introducing molasses into this recipe? How much of the sugar would you replace? Molasses are wetter and more acidic so I guess I would need to add some flour and perhaps more baking soda?
Unfortunately you are going to really struggle I would say with a gf sourdough starter/gf sourdough bread as you need the protein (gluten) to create the structure of the air bubbles during the fermentation period.
Hello Edd from California USA, I just baked chocolate chips cookies with discarded sourdough using your recipe. It’s delicious and easy to make. I just reduced the sugar by half and add 1 cup of toasted walnuts. I wonder why my cookies did not melt flat as yours? My sourdough is 100% hydrated. I refrigerated the dough 7 hours. Thank you.
I just did these. Few things. I converted the c to f which was 356 and it took over 30 min to bake. They turned out super fluffy and more like a cake /muffin. What did I do?? I wanted them like yours. I did use a scale and per instruction 70 g balls. ;/😢
Tried it, love it! Thanks for sharing the recipe! Could you please also share a link to get the chocolate? My favourite sourdough pizza toppings are wild mushrooms, rockets and topped with a little bit of smoked salmon! Yum
Please tell me where you got the Butter jumper from! Love that. And the recipes of course. Made the pizza's last weekend and making a loaf every weekend since following your sourdough starter IG stories.
These look amazing - I'm definitely going to try them with my first ever sourdough starter which I started a few weeks back. Quick question, how long can I keep the discard for before I bake it into cookies?
These were a hit with my family. Now I really want to try out your tahini chocolate chip cookie recipe and use up my discards as well. Is there any way I can incorporate tahini into this recipe?
Michael Bruno 3 days would be the limit, because the dough is so thick and in the end quite low in moisture it doesn’t change the texture massively and the flavour will still be great
PyroVK you could definitely make brownies using this method. Because it’s more of a batter I’d imagine it will ferment much more than these cookies do so the flavour may be even more pronounced
@@TheBoyWhoBakes Thank you - I'm not regularly on Instagram, and I confess I haven't been as good as usual at checking your website, so I'll definitely be checking those out! :)
For those who don’t know, the browned butter is basically slightly over cooked butter ghee, commonly used in many Indian recipes. Very neat as I always have Ghee on my counter for curries anyways and I throw away discard like it’s nobodies business 😬
I’ve tried making 1/2 recipe, but I had to cut the sugar as it is simply too sweet for my taste and bad for health. As a result the cookies didn’t melt as much as on the video, they stayed as a half-dome cookies. Anything I can change in the recipe to make them melt they way they should while keeping the 1/2 amount of sugar from what the recipe says?
Do you think if I brown the butter and instead of replacing the removed water from the butter with sourdough starter I replace it with lets say coffee it would work? Thanks
I simply add it to a container in the fridge, remember this isn’t being used for its ability to leaven something but for flavour so don’t worry too much what stage the discard is at when you use it
Hello, Thank you for doing the math on this. I cant wait to try it with my discard. I was wondering if the baking soda and baking powered were necessary? I am sensitive and was truly looking for an options to be able to use the starter instead of either of those products. Thanks. :)
Hello, can i use sourdough starter instead of the discards. Would it be affected the final taste and texture of these cookies recipe? Btw, these cookies look amazing!
Hi Edd - This is a fantastic recipe, just tried it this past week. Wanted to share a happy accident since I only had 1/3 of the recommended chocolate from the recipe. I substituted 2/3 of walnuts and baked (from frozen) for 22 mins and the bottom had a slight crunch with a soft chocolatey and nutty inside. For those that like their cookies with nuts and may use this substitution, please note that they will not flatten completely out and you need to carefully watch for browning on the bottom if you do go longer. Cheers!
Thanks for the tip! I love walnuts, and was wondering how to incorporate them without messing up the recipe 😊
These are the absolute BEST cookies I have ever eaten. Delish!!!!! Thank you thank you thank you. My children have to eat gluten free. When I use sourdough they are able to eat it without issue. They said they never knew cookies could taste so good. 😉
Hannah's Simple Thoughts so glad you liked the recipe 😊
Baked these this morning and they are hands down the best cookies I've ever baked. Baked a few up and will freeze the rest or else I'll eat them all too fast 🙊 Dough stayed in the fridge for around 12 hours but no discernable sourdough flavour so might leave them longer in the future to get a bit more tang! Thank you for the fantastic recipe.
I really like how you explain the why and the how to replace sourdough discard with the butter and egg. God bless.
I made these today and they were DIVINE! Definitely going to be part of my sourdough discard recipe rotation!
This recepie is a bless. I’ve lost my count of how many times i did it. For real, thank you very much.
Hugs from Brazil!
Fantastic recipe, Edd. I tried it the other day. However, I did 50g sized cookies to get more out of the dough, and baked for about 13 minutes. Also, really appreciate the bits of baker education. Very much came in handy because I was short about 40g starter, and simply substituted half flour and half water, and left the dough to ferment on the longer side. Beautiful results. Will make again and again.
The best recipe for sourdough cookies, even I was short on my sourdough started by 10g, I add 10g off buttermilk and I also add walnut, so delicious and big , so if you don’t wanna so big make balls of 50g or 40g, this was ,y first time making cookies, so don’t be afraid you can do it, thank you for your recipes😊
These were hands down the most chewy, tasteful and best Chocolate Chip Cookies i have ever tasted and made in my life.
You are the James Hoffman of baking and I’m very here for it. Thank you for this content, you are a saint
Thanks. I let this batter sit in my refrigerator for 3 days then baked them. They had a REALLY strong sour flavor and were exceptional. Best cookies I've ever had.
These cookies are amazing. I didn’t quite have 500g of chocolate chips but I had 180g each of milk and dark chocolate and they were delicious!
The recipe is detailed but in a way that makes it easy to follow, especially with the video to refer to!
Will definitely try more of your recipes ❤
So glad to have found your channel - you’re delightful and so is the content!
I need to get my hands on some sourdough starter and try these
Great recipe! Can't wait to try it. I've been saving my discarded sourdough for almost a week. I believe the 'tang' will be very noticeable.
Thank you for this amazing recipe 😊 So happy I found your channel. You young man are brilliant 😊
Wow - this Cookie Recipe is amazing... i baked some yesterday right away (could not wait) and oh my god... they are delicious. The best way to use sourdough discard... well.. i'm never going to be slim again :D i just wanna eat cookies from now on. I baked some this morning after letting the dough rest over night... breakfast-cookies 😍 even thinking about them is mouth watering 🤤
Thank you 💕😭 I really did not want to do the math for making a better texture for my cookies. This is EXACTLY what I was looking for
i enjoyed this so much and really appreciated the nerdy baking facts. thank you!
Love it! Quarin-Tina!
Even though the video is not clear cut and straight to the point like I want, at least it’s one good recipe. Well done 👍
These turned out amazing!! My neighbor tried it and said they were delicious and my husband ate so many lol! Making these again tonight! :)
Thank you for this recipe and for the detailed explanations - I loved it. I'm about to bake my second batch. The sea salt at the end was a great idea!
This is the best recipe out there hands down. Look no further. I made these a few years ago and this is the only way. This is the way.
Pump street chocolate is amazing. I live near Orford there is also a castle 😊
Wonderful tasting cookies and I used starter that I had in my freezer for several weeks. I added pecans to the batch and loved them that Way.
You freeze your starter? I've never tried that. I may have to experiment. Do you freeze fed starter or older?
Such a great recipe Edd, can’t wait to try it and thanks for sharing! 😍🤗
William's Kitchen EN hope you enjoy them!
Just made these and they’re incredible. Thank you for the wonderful recipe. I did make a couple of changes though. I only had about 195 gm of butter to start with, made up the rest with coconut oil and then reduced it to 185 gm. Cut the sugar down to half as we don’t like it too sweet. It’s perfect for our family
Do I need an AP starter for this? Haha might end up quite odd with a wholewheat & bread flour starter
This method is great!!! I recalculated because my starter is 50% hydration, and it worked perfectly (I've already baked 2 just to taste and left the rest in the fridge)!!!! So yummy!!!! Thank you so much!!!
amazing, so glad you could use the idea and make it fit for you :)
@C
Actually, my starter is 1part levain, 2 parts water and 3 parts flour.
So, i think it would be better if you recalculate according to your proportions.
@C If your starter is 50:50 by weight, that is 100% hydration, so you are all set.
I'm going to try this out.. but can I reduce the sugar into half? Looks like a lot, and I'm not a fan of too sweet cookies. Thanks
Hi. Thank you so much for your great recepie. I was wondering if baking poweder or baking soda jn the recepie stop the fermentation caused by the sourdough or neutralize its health related effect. Can you please help me with it?
Thank you! Trying these today for the 1st time! 😊
Very good! Trying today!
I can't wait to give this a try.. I've been thinking what to do with my discards. Thanks for this awesome recipe. 👌 🥰❤️🌾🤩😇
Such a cool twist on a classic! Cant wait to try this.
The starter adds a really magical flavour to the cookies
Wow, amazing recipe. Can’t wait to try it! 🍪🤤
Hope you love it as much as I did
This is a great video. Very informative, but so happy you did all the math LOL. Can’t wait to make these, they look absolutely delicious. I’m still hooked on you chocolate chip tahini cookies. :D
FINALLY a sourdough cookie recipe that looks AMAZING!! so question.. i've never really saved discard. do you save yours and just throw it in the fridge and keep adding to it until you have enough grams for this recipe? or the freezer? which is best?
Thanks! Every sourdough cookie is seen so far looked like a worse version of the original and I was determined to make something special :) whenever I feed the starter I pop the discard in a tub in the fridge and add to it as I go. I try to use the discard every few days and if it’s the fridge for much longer it can get off flavours. If you want to keep it longer you can freeze it too
@@TheBoyWhoBakes well you are THE best for doing this!! thank you!! && i guess i need to feed my starter more to save the discard! i only feed it enough to have about a tablespoon of waste right now unless i'm making a loaf! good to know!! thanks again!!
Currently making a batch of these while my Benlines baguettes proof... living the sourdough life! Thank you for the inspo!
Lyalove06 my pleasure glad you had some nice things to make
second batch, they are amazing, thank you! 24hrs in the refrigerator before backing, added some chopped wallnuts too ;) totally checking ot the rest of yor recipes.
Wonder if powder eggs is a good application for this recipe
Could you use ghee? Instead of browning the butter?
This is the question that I need to hear
Thanks Edd for the awesome video. You sure have done a lot of research on the water n flour elimination and substitution . 👏🏼
I really want to create a classic cookie with the starter and adding water would normally ruin the texture and I couldn’t have that on my watch 😅
Nicely explained! And thanks for calculating out the recipe for us lol... I'm lazy. I have discard to clear and chocolate to clear. Yippee
Finally got a well-established sourdough starter going and cannot wait to make these!
Maybe you can answer this.... my sourdough always rises great but never ever has a sour taste? What's up with that. Lately I've seen & fermented vegetables so I thought maybe I should ferment whole wheat flour (if that's even possible) to get the sour in the sourdough. Any thoughts on why & how to solve the flavor? I'm in Texas, not San Francisco. Thx
I baked these yummy cookies using discard and they were delicious!! But I didn't get a strong smell or taste of sourdough. I took the discard out of the fridge and rested on the counter while I gathered my ingredients. Should I have feed the discard to get more flavor? or rested my discard until peak to use? I made the cookies last night before bed, so they were in the fridge for at least 12hrs before baking.
I can’t wait to try this!
Hope you enjoy it 😀
How do I order chocolate from them? Will they ship 2 USA?
wonderful, informative video. Thank you!
Hi Edd - how would you go about introducing molasses into this recipe? How much of the sugar would you replace? Molasses are wetter and more acidic so I guess I would need to add some flour and perhaps more baking soda?
I can't wait to try these! Although, I'll be making them GF. If you have tips for GF sourdough baking, I would really love to see them!
Sandra Buskirk sadly whilst I do some gf baking I’ve never attempt it with sourdough baking
Unfortunately you are going to really struggle I would say with a gf sourdough starter/gf sourdough bread as you need the protein (gluten) to create the structure of the air bubbles during the fermentation period.
Hello Edd from California USA, I just baked chocolate chips cookies with discarded sourdough using your recipe. It’s delicious and easy to make. I just reduced the sugar by half and add 1 cup of toasted walnuts. I wonder why my cookies did not melt flat as yours? My sourdough is 100% hydrated. I refrigerated the dough 7 hours. Thank you.
Your cookies did not spread like his because you halved the sugar.
Can we get the recipe in measurements please. I don't have a scale where I'm at and these cookies are the best.
I just did these. Few things. I converted the c to f which was 356 and it took over 30 min to bake. They turned out super fluffy and more like a cake /muffin. What did I do?? I wanted them like yours. I did use a scale and per instruction 70 g balls. ;/😢
Hi! Can we scoop the dough out and then let it refrigerate?
Tried it, love it! Thanks for sharing the recipe! Could you please also share a link to get the chocolate?
My favourite sourdough pizza toppings are wild mushrooms, rockets and topped with a little bit of smoked salmon! Yum
Nice work! Do you think wholemeal starter could be used in this recipe?
Great video how much chocolate did you use
These are the best cookies ever
I just thought that meant the butter was burnt and couldn’t be used 😳 lesson learned today!
You can burn it if you cook it for too long, but otherwise you’re just caramelising the milk solids which also cooks off the water
Great cookie and great use for disgard sourdough but I loved tour sweatshirt where can I get it? PLEASEEEE
Ha isn’t it good? It’s from Delish
@@TheBoyWhoBakes loved it
You should eat them, emmy made always tastes her food and describes the taste
Please tell me where you got the Butter jumper from! Love that. And the recipes of course. Made the pizza's last weekend and making a loaf every weekend since following your sourdough starter IG stories.
These look amazing - I'm definitely going to try them with my first ever sourdough starter which I started a few weeks back. Quick question, how long can I keep the discard for before I bake it into cookies?
He answered a variant of this several comments down
Great cookies😊
Made these today and they were incredible! Will definitely make again once I've accumulated enough discard :)
Seotice so glad you liked them
Can i replce butter with coconut oil?
These were a hit with my family. Now I really want to try out your tahini chocolate chip cookie recipe and use up my discards as well. Is there any way I can incorporate tahini into this recipe?
Have you thought of using ghee instead of the butter?
Hi. Can the dough freeze up and bake them later?
Question can you use Gluten Free flour?
for this recipe, you use unfed starter right ? thx
I'm so glad you can use the discard - the waste has put me off making sourdough. How do you store it and how long can you keep it for?
The discard itself? I leave mine for no more than a week, I just add it to a container in the fridge and top it up with each feed
what's the brand of vanilla extract that you use?
What an awesome recipe! Thank you very much and I will keep this for future use.
I'd love to try these. I try not to consume white and brown sugars. I'm wondering if anyone has ever tried these using coconut sugar???
whats the bakery called? so i can get that amazing chocolate?
With the sourdough could you let the batter sit in the fridge for 3 days?
Michael Bruno 3 days would be the limit, because the dough is so thick and in the end quite low in moisture it doesn’t change the texture massively and the flavour will still be great
Brilliant! Love the nerdy stuff 🤓
Same idea for fermented sourdough brownies I'm guessing? Cuz I love Fortitude Bakehouse's fermented brownies and want to give that a go as well!
PyroVK you could definitely make brownies using this method. Because it’s more of a batter I’d imagine it will ferment much more than these cookies do so the flavour may be even more pronounced
PyroVK also check out Izzy Hossack on Instagram she has a brilliant looking sourdough brownie recipe already
Love this, will definitely be trying them! Can you give us some more recipes to use up sourdough discard? Please? :)
Carina Sparshott there is a banana bread muffin on my site and I made crackers on my Instagram last week
@@TheBoyWhoBakes Thank you - I'm not regularly on Instagram, and I confess I haven't been as good as usual at checking your website, so I'll definitely be checking those out! :)
Check out king arthur flour website if you need ideas for discard/sourdough recipes. They are really good. I reccomend sourdough waffles
For those who don’t know, the browned butter is basically slightly over cooked butter ghee, commonly used in many Indian recipes. Very neat as I always have Ghee on my counter for curries anyways and I throw away discard like it’s nobodies business 😬
Glad you mentioned this! I have some slightly over cooked butter that I canned last year and have not used it yet! Going to try with it!
I’ve tried making 1/2 recipe, but I had to cut the sugar as it is simply too sweet for my taste and bad for health. As a result the cookies didn’t melt as much as on the video, they stayed as a half-dome cookies. Anything I can change in the recipe to make them melt they way they should while keeping the 1/2 amount of sugar from what the recipe says?
Do you think if I brown the butter and instead of replacing the removed water from the butter with sourdough starter I replace it with lets say coffee it would work? Thanks
luvasgloves you could but you you need to replace half the weight of the starter as more flour and half the weight of starter as the coffee
Hi Edd! Fantastic recipe! How do you suggest storing the discard to build up enough without it overfermenting before you're ready to make the cookies?
I simply add it to a container in the fridge, remember this isn’t being used for its ability to leaven something but for flavour so don’t worry too much what stage the discard is at when you use it
Thanks for doing all the math. They look gorgeous, the cookies.
giant moon my pleasure was a fun idea to figure out
Hello, Thank you for doing the math on this. I cant wait to try it with my discard. I was wondering if the baking soda and baking powered were necessary? I am sensitive and was truly looking for an options to be able to use the starter instead of either of those products. Thanks. :)
It is needed sadly, the discard is only there for flavour it doesn’t help the leavening
Genius! Can't wait to try this!
Can I freeze the extra cookies? I don’t want to bake all of them at once.
Hello, can i use sourdough starter instead of the discards. Would it be affected the final taste and texture of these cookies recipe? Btw, these cookies look amazing!
Im pretty sure that’s what discard is
Mine came out very dry and didn’t flatten in the oven 😢
Can I freeze the dough?
Just made these. Great texture just a bit too sweet. Will reduce sugar next time
I melted 175 g of dark chocolate into the batter.
Instant upgrade!
Would you recommend making this cookie dough into a bar?
if you try it, comment your results!
Can you make sourdough brownies please? 😋
Omg thank youuuuu so muchhh, I love you
Hi! I can’t find the recipe. Where should I look?
Marie Tan it’s linked in the corner of the video and there is a link in the description box
Does he have a shirt that just says butter?
Nico avocado: *add to cart*
I do, I have to stay on brand 😂
@@TheBoyWhoBakes 👌🏻⭐️😂😂
Why was everyone making sourdough starter? They couldn't get packaged yeast.