Sourdough Discard Chocolate Chip Cookies
What Started it all:
sour dough discard desert
Sourdough discard is not just for feeding your starter; it can also elevate your baking! These chocolate chip cookies use sourdough discard to add a delightful tang and chewy texture. Perfect for sharing, these cookies are sure to be a hit!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup sourdough discard
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 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 to the mixture, and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Sourdough Discard Chocolate Chip Cookies are not only a delicious way to use up your sourdough discard, but they also bring an exciting twist to a classic treat. Enjoy them fresh out of the oven or store them in an airtight container for later. Happy baking!