Description
Sourdough discard chocolate chip cookies offer a chewy, rich texture with crisp edges and a subtle tang that enhances the sweetness of chocolate chips. A delicious, no-waste treat!
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120g) sourdough discard (unfed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (170g) chocolate chips or chunks
Instructions
- Prepare the Dough
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add sourdough discard, egg, and vanilla extract. Mix until fully combined.
- Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Fold in chocolate chips.
- Bake the Cookies
- Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Nutty Delight: Add 1/2 cup chopped walnuts or pecans.
- Darker Chocolate: Use dark chocolate for a more intense flavor.
- Spiced Up: Add 1/2 teaspoon cinnamon or nutmeg.
- Dairy-Free: Substitute with coconut oil or vegan butter.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
Keywords: sourdough discard cookies, chocolate chip cookies, no-waste baking, chewy cookies, easy cookie recipe