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Sourdough Chocolate Chip Cookies: A Homestead Tradition

In the heart of my homestead, amidst the rustic charm and the comforting embrace of nature, lies a tradition deeply cherished – the art of baking desserts. From pies to pastries, there's something truly magical about transforming simple ingredients into sweet indulgences. But among all the treats that grace my kitchen, there's one that holds a special place in my heart – sourdough chocolate chip cookies.

As a child, I spent countless hours in the warmth of my mamma's kitchen, eagerly awaiting the moment when she would pull a batch of her famous cookies from the oven. Made with love and passed down through generations, these cookies were more than just a sweet treat – they were a taste of home, a reminder of cherished memories, and a symbol of the bonds that unite us.

Now, as I carry on the tradition in my own homestead kitchen, I find solace and joy in the familiar rituals of baking. From measuring out the ingredients to mixing the dough, each step is a labor of love – a tribute to the generations of bakers who came before me.

And so, with flour-dusted hands and a heart full of nostalgia, I set out to recreate my mamma's beloved recipe – with a sourdough twist. Combining the tangy goodness of sourdough starter with rich chocolate chips, these cookies are a delightful marriage of old and new, tradition and innovation.

Here's how you can recreate these cherished cookies in your own kitchen:


Dry Ingredients:

- 220 grams all-purpose flour

- 5 grams fine sea salt

- ¼ teaspoon baking soda

- ½ teaspoon baking powder

Wet Ingredients 1:

- 1 large egg

- 5 grams vanilla extract

Wet Ingredients 2:

- 113 grams unsalted butter (cold, cubed)

- 100 grams light brown sugar

- 100 grams white granulated sugar

- 340 grams chocolate chips


1. Mix Dry Ingredients:

- In a small bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder.

2. Mix Wet Ingredients 1:

- In another bowl, whisk together the egg, sourdough starter discard, and vanilla extract until smooth. Set aside.

3. Mix Wet Ingredients 2:

- In the bowl of a stand mixer with the paddle attachment, beat the cold, cubed butter, light brown sugar, and granulated sugar on low speed until small crumbles form. Add the chocolate chips and mix on low speed.

4. Combine Ingredients:

- Add the dry ingredients to the mixer and mix on low speed until a crumbly mixture forms. Pour in the egg mixture and mix until the dough comes together.

5. Chill Dough:

- Use a cookie scoop to portion the dough into 12 balls and place them on the prepared baking tray. Cover with plastic wrap and chill in the fridge for at least for up to 24 hours for best results.

6. Bake:

- Bake the chilled dough in the preheated oven for 15-17 minutes, or until the edges are golden brown and the center appears slightly under-baked.

Prep Time: 15 minutes

Cook Time: 15-17 minutes

Total Time: 24 hours 30 minutes

Yield: 12 cookies

Utensils Needed:

- Stand mixer with paddle attachment

With each batch of these sourdough chocolate chip cookies, I am reminded of the simple joys of homesteading – the warmth of the kitchen, the laughter of loved ones, and the timeless traditions that bind us together. May these cookies bring as much joy to your home as they do to mine.

Happy baking!


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