Sourdough chocolate chip biscuits (whole wheat)
I love these cookies for a hike or a trip to the park. They are dry and hard, they are delicious but not addictive, they don't leave you feeling full, and they are made without eggs.
Pour 36 biscuits
Ingrédients
- 240 g all-purpose flour
- 120 g whole wheat flour
- 100 g sourdough starter active or discard
- 170 g butter soft
- 90 g maple syrup
- 50 g sugar
- 5 ml vanilla extract
- 110-130 g mini chocolate chips
Leavening agent (United States)
- 5 g baking powder
Leavening agent (France)
- 7 g levure chimique
Instructions
- In the bowl of a stand mixer with a paddle attachment: mix the butter and sugar for 5 minutes until creamy.170 g butter, 50 g sugar
- Add the maple syrup, vanilla, and sourdough starter, then mix.90 g maple syrup, 5 ml vanilla extract, 100 g sourdough starter
- In a separate bowl: combine the flours and leavening agent (one or the other mentioned).240 g all-purpose flour, 5 g baking powder, 7 g levure chimique, 120 g whole wheat flour
- Add the content of the bowl to the mixer bowl. Mix.
- Add the chocolate chips and mix. Form two balls of dough (use a scale), flatten into discs, and cover directly with plastic wrap.110-130 g mini chocolate chips
- Place in the refrigerator for at least 30 minutes and up to 3 days for a long fermentation.
- Preheat the oven to 360°F or 180°C.
- Lightly flour the work surface, then use a rolling pin to flatten each dough disc. Use cookie cutters to cut out shapes.
- Place the cut-out cookies on a baking sheet or a cast-iron pan.
- Bake for 10 to 15 minutes.
For informational purposes (approximation for 1 cookie): Calories: 102.1 kcal, Total fat: 4.8g, Saturated fat: 2.94g, Polyunsaturated fat: 0.08g, Monounsaturated fat: 1.67g, Trans fat: 0.06g, Cholesterol: 14.17mg, Sodium: 40.1mg, Potassium: 18.89mg, Fiber: 0.61g, Sugar: 5.56g, Vitamin A: 155.56 IU, Vitamin C: 0mg, Calcium: 7.5mg, Iron: 0.27mg.