Sourdough Discard Chocolate Chip Cookies
Delicious cookies that transform sourdough discard into a sweet treat with a unique flavor profile from tangy sourdough and rich chocolate chips.
Ingredients
Main Ingredients
- 1 cup sourdough discard
- 1/2 cup butter, softened Make sure it's at room temperature
- 1/2 cup brown sugar Packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips Semi-sweet or dark chocolate recommended
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the sourdough discard, egg, and vanilla extract, mixing until everything is well incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be mindful not to overmix.
- Fold in the chocolate chips gently until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them a couple of inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are golden brown and the cookies are set but still soft in the center.
- Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, serve warm with a sprinkle of flaky sea salt. Store in an airtight container at room temperature for up to five days. Freeze for up to three months.