Now that is definitely droolworthy. :) And yes, cookies are not just for the holidays. I make a crystalized ginger-chocolate chip sourdough discard cookie once a week, and I also add 1/2 tsp cornstarch to my dough. I will have to work through your recipe (and not tell Donn I'm adding Rosemary ... snicker snicker -- he may never notice.) I ran across another awesome chocolate chip cookie recipe the other day-- Marcel Paa is a swiss bread baker who made this video with another swiss guy and I didn't understand a word!!! Yes, swiss is not German! He has German undertitles, but you won't need those, just watch what they do. Very decadent. https://www.marcelpaa.com/rezepte/chocolate-chip-cookies/
Hello Sweetie is his own sugar substitute product that you can only buy in Switzerland, I guess. But sugar works just as well, I'm sure. I'll let you know if Donn notices the rosemary. ;)
I recently read that tigernut flour is a good substitute for almond flour -- this was in Aran Goyoaga’s newsletter. Also all purpose flour would probably be fine if gluten isn’t an issue, though that’s now how I developed the recipe so I haven’t tested it that way. I hope this is helpful, Gwen!
Now that is definitely droolworthy. :) And yes, cookies are not just for the holidays. I make a crystalized ginger-chocolate chip sourdough discard cookie once a week, and I also add 1/2 tsp cornstarch to my dough. I will have to work through your recipe (and not tell Donn I'm adding Rosemary ... snicker snicker -- he may never notice.) I ran across another awesome chocolate chip cookie recipe the other day-- Marcel Paa is a swiss bread baker who made this video with another swiss guy and I didn't understand a word!!! Yes, swiss is not German! He has German undertitles, but you won't need those, just watch what they do. Very decadent. https://www.marcelpaa.com/rezepte/chocolate-chip-cookies/
Hello Sweetie is his own sugar substitute product that you can only buy in Switzerland, I guess. But sugar works just as well, I'm sure. I'll let you know if Donn notices the rosemary. ;)
I can’t wait to watch this- thanks Sabine! And this is yet another reminder that I have got to get more creative with my sourdough discard.
We have a family member with an almond sensitivity -- could we swap out any ancient grain flour for the almond?
I recently read that tigernut flour is a good substitute for almond flour -- this was in Aran Goyoaga’s newsletter. Also all purpose flour would probably be fine if gluten isn’t an issue, though that’s now how I developed the recipe so I haven’t tested it that way. I hope this is helpful, Gwen!
I assume the cornstarch is added with the other dry ingredients?
That is correct! Fixed, thank you for flagging.