{"id":1689,"date":"2024-09-01T19:46:42","date_gmt":"2024-09-01T17:46:42","guid":{"rendered":"https:\/\/holyhyggehome.com\/?p=1689"},"modified":"2026-07-25T14:14:21","modified_gmt":"2026-07-25T12:14:21","slug":"soft-baked-surdejs-chokolade-cookies","status":"publish","type":"post","link":"https:\/\/holyhyggehome.com\/en\/soft-baked-surdejs-chokolade-cookies\/","title":{"rendered":"Soft-Baked Sourdough Chocolate Cookies"},"content":{"rendered":"
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When you have leftover sourdough, there\u2019s no reason to throw it away. It not only tastes great in many dishes but is also a healthy addition to most baked goods, including cookies\u2026<\/p>\n\n\n\n

I started using my leftover sourdough for various things a few years ago because it simply became too expensive to throw away so much einkorn flour. Anyone familiar with the price per kilogram of einkorn knows it\u2019s around 45\u201375 DKK per kg, so you don\u2019t just throw away 50\u2013100 g of flour a day when you need to refresh your sourdough starter. If you refresh your sourdough with 50 g, you\u2019ll use about 1,500\u20131,550 g of flour per month to refresh it; if you use more than 100 g, as I often do, that\u2019s about 3 kg, and yes, there\u2019s often a lot left over\u2014which is a huge waste if you throw out half of your sourdough starter on all the days you\u2019re not baking with it.<\/p>\n\n\n\n

So\u2026 I\u2019ve spent quite a bit of time figuring out ways to use up the leftover dough, and these cookies are just one of the many recipes I\u2019ve created using sourdough.<\/p>\n\n\n\n

This dough smells amazing, kind of like student bread (without the junk), and it gets more flavorful depending on how long you let it rise. I prefer 2\u20133 hours at room temperature and a couple of hours in the fridge\u2014it\u2019s a matter of taste\u2014and as long as it gets a few hours, the dough will be slightly leavened.<\/p>\n\n\n

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Soft-Baked Sourdough Chocolate Cookies<\/h2>\n\t\t
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If you have sourdough starter, there\u2019s always a little bit left over that\u2019s hard to use up, so it often ends up in the trash. Which is a shame, since that small amount can be used in so many other things\u2014and here I\u2019m using it in a recipe from our former store, Hygge Gourmet. I\u2019ve halved the sugar content and added my sourdough starter instead, which gives it a delicious hazelnut aroma and flavor. If you let the dough rest until the next day, it will ferment slightly and become healthier, as this reduces phytic acids and other compounds. However, you can easily just let the dough rest for a couple of hours and bake it if you don\u2019t have that much time. <\/span><\/div>\n\t\t
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Prep Time: <\/span>25 minutter<\/span><\/span> minutter<\/span><\/span><\/div>
Baking time per sheet: <\/span>6 minutter<\/span><\/span> minutter<\/span><\/span><\/div>
Total Time: <\/span>53 minutter<\/span><\/span> minutter<\/span><\/span><\/div><\/div>\n\t\t
Course: <\/span>cookies<\/span><\/div>
Cuisine: <\/span>Sweet Treats<\/span><\/div>
Keyword: <\/span>chocolate, cookies, sourdough<\/span><\/div><\/div>\n\t\t
Quantity: <\/span>45<\/span> Cookies<\/span><\/span><\/div>\n\t\t\n\t\t
Author: <\/span>Belle<\/span><\/div>\n\t\t\n\t<\/div>\n\t

Equipment<\/h3>