Science of Cooking

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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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Sourdough Chocolate Chip cookies (www.theboywhobakes.co.uk)

submitted 13 hours ago by RBWells@lemmy.world to c/cooking@mander.xyz

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I think this is on topic for Science of Cooking - he makes specific adjustments to the standard cookie recipe to accommodate the added moisture from the sourdough discard. These are also the best cookies I've ever eaten, one of the few recipes I follow exactly, and we make them all the time, a double batch.

One adjustment, actually - I use slightly less chocolate chips, but no adjustments to the dough, it's perfect. Browning the butter always results in the same reduction in weight that is calculated in the recipe, even. Every time, I am amazed.

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[–] RBWells@lemmy.world 4 points 12 hours ago (1 children)

They have to stay in the freezer or they would rise, with the sourdough starter in there. If it makes any changes they are good ones, as far as I can tell. I've frozen plenty of unbaked cookies, in logs to slice or the little balls you just put on a pan, cook straight from frozen just add a couple minutes of bake time.

[–] SnokenKeekaGuard@lemmy.dbzer0.com 1 points 12 hours ago

Oh right. Thanks. Appreciate the answer