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 mix:
- 2 tablespoons ground ginger
- 1 ½ tablespoons cinnamon
- 2 ½ teaspoons cardamom
- 2 teaspoons cloves
- 2 teaspoons allspice
- 2 teaspoons nutmeg
Malted chai chocolate chip cookies:
- 113 grams unsalted butter melted and cooled (½ cup)
- 165 grams brown sugar packed (¾ cup)
- 100 grams cane sugar ½ cup
- 1 teaspoon vanilla extract
- 100 grams sourdough discard ⅓ cup, fed or unfed
- 1 egg room temperature
- 300 grams all-purpose flour 2 ½ cups
- 47 grams malted milk powder ⅓ cup
- 1 teaspoon chai spice mix
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 115 grams dark chocolate chopped (1 ½ bars)
Instructions
- Mix the chai spice in a small jar and set aside.2 tablespoons ground ginger, 1 ½ tablespoons cinnamon, 2 ½ teaspoons cardamom, 2 teaspoons cloves, 2 teaspoons allspice, 2 teaspoons nutmeg
- Mix the sugars and melted butter in the bowl of a stand mixer or a mixing bowl.113 grams unsalted butter, 165 grams brown sugar, 100 grams cane sugar
- Add the sourdough discard, vanilla, and egg. Mix until combined.1 teaspoon vanilla extract, 1 egg, 100 grams sourdough discard
- Slowly add the flour, salt, baking powder, baking soda, malted milk powder, and chai spice. Mix until combined. Stir in the chopped chocolate or chocolate chips.300 grams all-purpose flour, 47 grams malted milk powder, 1 teaspoon chai spice mix, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt, 115 grams dark chocolate
- Chill the dough in the refrigerator for 30 minutes to an hour. Just before baking, preheat the oven to 350°F.
- Using a 2-tablespoon cookie scoop, scoop dough balls onto a lined baking sheet. Bake on the middle rack for 11–12 minutes, until the edges begin to brown and the tops look just set.
- Cool on the pan for 5–10 minutes before transferring to a cooling rack.
Notes
Use room-temperature ingredients if possible for a more consistent dough and cookie. Cookies are done when the edges start to brown. The center should look mostly flat and not shiny — it won't look fully "done," but take them out anyway. They finish baking while cooling.
Store at room temperature 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!
