Description
These Sourdough Chocolate Chip Cookies are a delightful twist on the classic favorite, using sourdough discard for a unique flavor. They are chewy, soft, and packed with gooey chocolate chips.
Ingredients
Scale
For the cookies:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/2 cup sourdough discard (unfed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Add the sourdough discard, egg, and vanilla extract, and mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
- Cool: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough for 30 minutes before baking can help prevent spreading and deepen flavor.
- These cookies are a great way to use sourdough discard without any tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
