Sourdough Discard Chocolate Chip Cookies
Chocolate chip cookies with a slightly crisp exterior, and a perfectly soft and chewy interior. The sourdough discard gives these such a delicious depth of flavor. You'll have them in your regular sourdough rotation in no time!Makes 2 dozen cookies.
Ingredients
- 2 ¼ cup all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 12 tablespoons (1 ½ sticks) unsalted butter, melted + cooled slightly
- ¾ cup packed brown sugar
- ½ cup white sugar
- 1 egg
- ½ cup sourdough starter discard
- 1 ½ teaspoons vanilla
- 1 (12 ounce) bag semi sweet chocolate chips
Instructions
- Combine the flour, baking soda, and salt in a medium bowl. Set aside.To the bowl of a stand mixer fitted with the paddle attachment, add the melted butter and both sugars. Mix until well combined. Add the egg and mix until combined and fluffy. Add the discard and vanilla and mix. Add half the dry ingredients and mix on low speed just until flour is moistened. Scrape down the sides of the bowl and add the remaining half. Mix until just incorporated - be careful not to overmix! Stir in the chocolate chips. At this point, you can chill the dough or bake immediately. If chilling: Cover the mixing bowl and refrigerate the dough for at least an hour, up to 24 hours.Preheat oven to 350 degrees. Form cookie dough into golfball size balls and place on parchment lined baking sheets. (I can fit 6 on a tray.) Bake for 12-14 minutes, until cookies are set and are just beginning to get some color on the tops. Cool for a couple of minutes on the baking sheet before removing to a wire rack to cool completely (or, however long you can wait!).Leftovers keep in an airtight container for up to 5 days.
Notes
Add-ins: You can substitute any variety of chocolate chip/nut/dried fruit here. If you can stir it into cookie dough, you can use it.
Chilling dough makes for cookies that spread UP rather than OUT. If you like thicker cookies, it's worth the time to chill the dough. If you prefer thinner cookies, or whatever kind of cookie you can make the quickest, you can bake right after mixing.
Tried this recipe?Let us know how it was!