Malted Chai Chocolate Chip Cookies with Sourdough Discard
Your new favorite way to use your sourdough discard this fall. Try our sourdough malted chai chocolate chip cookies! They are sure to get you in the spirit.
Equipment
- Stand Mixer Optional.
- mixing bowl If not using a stand mixer.
- Kitchen Scale Optional, but recommended.
- Cooling rack
- Lined baking sheet
Ingredients
Chai Spice Ingredients:
- 2 tablespoon Ginger
- 1.5 tablespoon Cinnamon
- 2.5 teaspoon Cardamom
- 2 teaspoon Cloves
- 2 teaspoon Allspice
- 2 teaspoon Nutmeg
Malted Chai Chocolate Chip Cookies
- ½ Cup Unsalted Butter melted and cooled
- ¾ Cup Packed Brown Sugar 165g
- ½ Cup Cane sugar 100g
- 1 teaspoon Vanilla Extract
- ⅓ Cup Sourdough Starter (100g, fed or unfed)
- 1 Egg room temperature
- 2 ½ Cup All-Purpose Flour 300g
- ⅓ Cup Malted Milk Powder 47g
- 1 teaspoon Chai Spice mix
- ½ teaspoon Baking Soda
- ¼ Tsp Baking Powder
- ½ teaspoon Salt
- 1 ½ Bars Dark Chocolate Bar 115g chopped
Instructions
- Mix sugars and melted butter in the bowl of a stand mixer or mixing bowl.
- Add in sourdough discard, vanilla, and egg. Mix until combined.
- Slowly add in flour, salt, baking powder, baking soda, malted milk powder, chai spice. Mix until combined. Stir in chopped chocolate or chocolate chips.
- Allow dough to chill in the refrigerator for 30 mins to an hour. Just before you are ready to bake, preheat the oven to 350 degrees Fahrenheit.
- With a 2-tablespoon cookie scoop, scoop out cookie dough balls and place them on a lined baking sheet. Bake on the middle rack for 11-12 minutes or until the edges of the cookies begin to brown and the tops look just set.
- Allow to cool on the pan for 5-10 mins before transferring to a cooling rack.
Notes
- Use all room-temperature ingredients if possible. This will make the ingredients easier to mix, resulting in a more consistent dough and cookie.
- Cookies are done when the edges are starting to brown. The center should look mostly flat and not shiny. It likely won't look "done", but still take them out. They will finish baking while cooling.
- Store at room temp for 3-5 days. Freeze for up to 6 months.
Nutrition
Calories: 141kcalCarbohydrates: 24gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 87mgPotassium: 42mgFiber: 1gSugar: 12gVitamin A: 135IUVitamin C: 0.2mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!
