These chocolate chip cookies can be one more recipe to add to your repertoire for when you need to use up a bit of starter. Sour them until they are tangy to your preference, or make them immediately if you’re in a hurry.
Place butter in a medium-size mixing bowl and add sourdough starter. Beat together until well combined. Add superfine rice flour, sorghum flour, potato starch, and xanthan gum and mix together until a very stiff dough comes together. If the dough doesn’t reach this stage, add a little bit more sorghum flour until it does.
Cover bowl and allow to sour 4 to 8 hours, if souring is desired. You can proceed with the recipe without souring, if desired.
Preheat oven to 375°F. Prepare a baking sheet by buttering, or cut a piece of parchment paper to fit.
In a small bowl, beat eggs. Add honey, vanilla, and salt and mix well. Blend this mixture into the soured dough, using either a wooden spoon or your hands. Pour the chocolate chips over the mixture and sprinkle the baking soda on top.
Blend this in until everything is well combined. Drop dough by the spoonful onto prepared baking sheet. Bake for approximately 12 minutes, or until they are just set on top and golden-brown on the bottom.
Allow to cool for a few minutes on baking sheet before transferring to cooling rack.