Vegan Chocolate Chip Cookies with Sourdough
Tender vegan chocolate chip cookies made with sourdough starter for depth of flavor. White and brown sugars combined with neutral oil create a rich dough enriched with whole grain wheat sourdough. Dark chocolate chips add bittersweet notes. Dough chills overnight before baking at 175°C until golden and crisp. Flavors mellow and round after a second night.
Ingredients
- ⅓ cups white sugar
- ⅓ cups brown sugar
- 7 ½ tbsp neutral oil
- 3 ½ oz wheat sourdough starter (81% hydration)active dry yeast0.5 tsp per 100g startervegangluten-free option
loses sourdough tang
- ⅛ cups water
- 1 tsp vanilla extract
- 1 ¾ cups wheat flour T 550all-purpose flour1:1vegan
texture slightly less extensible
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 ½ oz dark chocolate, chopped
Instructions
- 1
Mix both sugars and oil in a bowl.
- 2
Fold in sourdough starter, water, and vanilla extract.
- 3
Add flour, baking powder, baking soda, and salt. Mix in chopped chocolate.
- 4
Cover and refrigerate overnight.
- 5
Preheat oven to 350°F with top and bottom heat.
- 6
Line a baking sheet with parchment paper.
- 7
Portion dough using an ice cream scoop onto parchment, making 16 cookies.
- 8
Bake 15-20 minutes until golden and crisp as desired.
- 9
Flavors improve after another night of resting.
Tips
Sourdough starter hydration affects dough moisture; adjust water if using different starter ratios. A 100% hydration starter requires 20g water instead of 25g.
Flavor develops more rounded after a second night of resting post-baking.
Good to Know
Airtight container at room temperature up to 5 days. Flavors continue developing.
Dough can be refrigerated up to 3 days before baking. Baked cookies improve after 24 hours.
Room temperature or slightly warm. Pairs with coffee, tea, or plant-based milk.
Common Mistakes
Use sourdough starter that is recently fed and active to ensure proper rise; neglecting this results in dense cookies.
Skip the overnight chilling to avoid underdeveloped flavor and potentially greasy texture.
Overbake past 20 minutes to avoid overly hard cookies; stop when edges are golden.
Substitutions
texture slightly less extensible