Description
These Sourdough Discard Chocolate Chip Cookies are soft, chewy, and packed with flavor. A perfect way to use up sourdough discard, they offer a tangy twist on the classic chocolate chip cookie.
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 cup (120g) sourdough discard (unfed)
- 1 tsp vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (170g) chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, sourdough discard, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
- Allow cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes before baking for thicker cookies.
- You can freeze the dough for later use—just bake a few minutes longer straight from frozen.
- Use semi-sweet, dark, or even white chocolate chips depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
