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 1 day 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 1 points 21 hours ago (1 children)

I do the discard crackers whenever we have a party, everyone loves them, if I make them when no event to share them at, I eat too many! The cookies I can resist, they are more for everyone else in my house, I don't usually want something sweet, but those crackers!

[–] TheGiantKorean@lemmy.today 1 points 20 hours ago

Yes the crackers are really hard not to destroy by yourself! Sadly I'm allergic to wheat now. I do miss those crackers.