Description
These Best Sourdough Discard Chocolate Chip Cookies are a delicious and creative way to use up your sourdough discard. With a slight tang from the sourdough, a chewy texture, and pockets of melty chocolate, these cookies are perfect for any cookie lover. Easy to make and full of flavor, they’re the perfect treat to satisfy your sweet cravings while using up your sourdough starte
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup sourdough discard (unfed)
- 2 large eggs
- 2 teaspoons 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 bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the sourdough discard, eggs, and vanilla extract to the butter mixture. Beat until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days.
- Freezing: To freeze the dough, scoop out the cookie dough onto a baking sheet and freeze for 1-2 hours. Once frozen, transfer the dough balls to a freezer-safe container or bag for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
- Reheating: If you want warm, gooey cookies, reheat them in the microwave for about 10-15 seconds or pop them in a warm oven for a few minutes.
