The MAD kit you’ve all been waiting for. These chewy choc-chip munchables will have you hiding the cookie jar…
This recipe has been adapted from Edd Kimber’s Sourdough Chocolate Chip Cookie recipe – you can find the original here – but don’t panic; I’ve adapted it to be made without the sourdough discard. If you still want to make it with the discard, see my notes at the end of the recipe.
Full disclosure, I’ve made these cookies twice now; with the sourdough discard and dark chocolate drops, and without the discard, but using milk chocolate drops. The pictures were taken from the latter, but I’ve decided I think the dark chocolate drops are nicer, so the kit contains dark chocolate. This also means the kit is vegan, so you can adapt this recipe for a vegan version (you just need to substitute the butter and the egg) and still use our kit.
Like all the best cookie recipes, you will need to refrigerate the dough before baking, so think about making the dough in the evening so you can bake them for morning tea the following day.
Prep time – 20 mins + refrigeration (4hrs min or overnight)
Cook time – 16-18 mins
Ingredients – makes about 15 cookies
1 MAD Wholefoods choc chip cookie kit
110g unsalted butter
1 large egg1, lightly beaten
Sea salt flakes for sprinkling (optional)
120g of sourdough discard (100% hydration) – optional; see notes.
- Melt the butter gently in a small saucepan2
- While the butter is melting, pour the flour mix (bag 1) into a bowl, and lightly whisk with a fork to combine everything, being sure to break up any lumps.
- Allow the melted butter to cool slightly, then add to a mixing bowl with the sugars (bag 2) and whisk together with an electric mixer until combined and you’ve broken up any lumps.
- Add the egg, and whisk for a couple of minutes further. The mix will look a bit separated and greasy – this is fine.3
- Pick out the vanilla pod from the chocolate drops (bag 3) and carefully slice lengthways before scraping out the tiny seeds with the back of a knife and adding to the sugar mix. Whisk to combine.
- Add the flour mix and slowly whisk until it comes together as a dough.
- Add the chocolate chips and stir with a spatula to combine.
- Cover and refrigerate for a minimum of 4 hours, or overnight.
- When you’re ready to bake, preheat your oven to 180C.
- Using an ice-cream scoop or large spoon, scoop out golf-ball sized pieces of dough and place on a baking tray (you can use a non-stick silicone baking mat for a no-waste easy clean-up) being sure to leave sufficient space between each as they will flatten out as they bake. Optionally, sprinkle some extra sea salt flakes on the top of each cookie.
- Bake for 16-18 minutes depending on your oven and how gooey you like your cookies.
- Allow to cool slightly before transferring to a cooling rack (I use an egg flipper to transfer them).
- Enjoy with a cuppa, or a glass of milk. These nut-free cookies also make a great recess treat for the munchkins. Just make sure you keep a couple back for yourself!
Make the following changes if you want to include sourdough starter discard in the recipe…
1Separate the egg and only use the yolk. The white can be saved for making meringue/pavlova, friands, or coconut macaroons!
2Brown the butter to remove some of the liquid that will be replaced by the liquid in the discard. This means heating the butter until it melts, then bubbles, then foams. Once it is foaming, it should have darkened. Take it off the heat at this point and allow to cool. Keep an eye on it as you don’t want to take it too far and burn it.
3Add the discard at this point and whisk to combine.