Description
Deliciously soft and chewy chocolate chip cookies made with sourdough discard, offering a unique flavor with every bite.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
- Add the sourdough discard, egg, and vanilla extract to the butter mixture, mixing until well combined.
- Whisk together the flour, baking soda, and salt in another bowl.
- Gradually add the dry mixture to the wet ingredients, mixing gently just until combined.
- Fold in the chocolate chips using a spatula.
- Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving space between each.
- Bake for 10-12 minutes, until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring cookies to a wire rack to cool completely.
Notes
For best results, use softened butter and avoid overmixing to prevent tough cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 62mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: sourdough, chocolate chip cookies, dessert, baking, cookies