Gluten-Free Chocolate Chip Cookies with Sourdough Starter
What Started it all:
2 cups (240 g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon (5 g) salt, 1 tablespoon (15 g) corn starch, 1 ½ cups (355 g) mini semi-sweet chocolate chips, ½ cup (200 g) granulated sugar, ½ cup (120 g) brown sugar, 1 tablespoon (15 g) vanilla extract ½ cup (125 g) sourdough starter (fed or discard), 3 tablespoons (45 g) greek yogurt, 2 eggs, 8 (113g) tablespoons butter
These delightful chocolate chip cookies are not only gluten-free but also incorporate a unique twist with the addition of sourdough starter. The result is a chewy, flavorful cookie that everyone will love. Perfect for sharing with friends and family, or enjoying all to yourself!
Ingredients
- 2 cups (240 g) gluten-free all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon (5 g) salt
- 1 tablespoon (15 g) corn starch
- 1 ½ cups (355 g) mini semi-sweet chocolate chips
- ½ cup (200 g) granulated sugar
- ½ cup (120 g) brown sugar
- 1 tablespoon (15 g) vanilla extract
- ½ cup (125 g) sourdough starter (fed or discard)
- 3 tablespoons (45 g) Greek yogurt
- 2 large eggs
- 8 tablespoons (113 g) unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and corn starch. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract, Greek yogurt, and sourdough starter until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the mini semi-sweet chocolate chips until evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These gluten-free chocolate chip cookies are a delicious treat that everyone can enjoy, thanks to the unique addition of sourdough starter. They’re simple to make and perfect for any occasion. Enjoy your baking adventure!