Spiced Pecan Sourdough Cookies
Decadent spiced pecan sourdough cookies use 100g of sourdough starter to create a crunchy cookie lightly spiced with cinnamon and ginger.
Ingredients
- 350 g All Purpose Flour
- 8 g Baking Soda
- 6 g Corn Starch
- 2 g Salt
- 200 g Chocolate Chips
- 100 g Pecans Chopped
- ½ tablespoon Ginger Ground
- ½ tablespoon Cinnamon Ground
- ½ tbsp All Spice
- 100 g Sourdough Starter or Sourdough Discard
- 180 g Salted Butter Melted
- 160 g Brown Sugar
- 100 g White Sugar
- 1 Egg
- 1 Egg Yolk
- 5 g Vanilla Extract
Instructions
- Place the dry ingredients (all purpose flour, baking soda corn starch, salt, chocolate chips, pecans and spices) into a large mixing bowl and combine. Set this aside.
- Now in a separate bowl, combine the sourdough discard or sourdough starter, melted butter, brown sugar, white sugar, egg + egg yolk and vanilla extract. Stir together until they resemble runny caramel.
- Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.
- Cover the bowl and place the dough in the fridge for at least 2 hours, but up to 24 hours.
- When you are ready to bake the sourdough cookies, preheat the oven to 175C (350F) and cover 2 large cookie sheets with parchment paper.
- Scoop out balls of cookie dough using a cookie scoop (my cookie dough balls weigh around 30g each). Place the cookie dough balls onto your parchment lined cookie sheets and gently press each ball down using the bottom of a measuring cup.
- Bake the sourdough cookies for around 15 minutes at 175C or 350F. I like to remove the sourdough cookies from the oven when the middle is still a bit soft and gooey, but the edges are crispy and golden.
- Allow the sourdough cookies to cool on the tray for 10 minutes before carefully removing to a wire rack to finish cooling.
Notes
Butter - Make sure you melt the butter for this recipe before you start. Letting it cool just slightly before you add it to the other ingredients will give you the best result. You don't want it to have cooled too much - it should still be slightly warm. I use salted butter in this recipe, but you can use unsalted butter if you prefer.
All Purpose Flour - Don't be tempted to add more flour to the mixture - even if you think it seems too wet for cookie dough! Adding more flour will give you a cake-like cookie. Just let the dough firm up in the fridge.
Refrigeration & Fermentation Time - Refrigerating the dough will give you the best sourdough chocolate chip cookies, however if you are wanting to make this as a quick dessert, it's totally possible to skip it. I love that refrigerating the dough overnight means that the dough ferments and the sourdough bacteria get to work their magic on your cookie dough! While you won't reap the same health benefits as eating sourdough bread, they're still doing lots of good!
Nutrition
Serving: 30g Calories: 138kcal Carbohydrates: 17g Protein: 1g Fat: 7g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.1g Cholesterol: 19mg Sodium: 106mg Potassium: 44mg Fiber: 1g Sugar: 9g Vitamin A: 127IU Vitamin C: 0.1mg Calcium: 14mg Iron: 1mg
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