Chewy Sourdough Chocolate Chip Cookies
Warm, chewy cookies made with sourdough discard, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup Unsalted butter, softened For moisture and richness
- 3/4 cup Granulated sugar For sweetness and texture
- 3/4 cup Light brown sugar For chewiness and a deeper flavor
- 1 teaspoon Salt Enhances flavors
- 1 teaspoon Vanilla extract Adds warmth
- 1 cup Sourdough discard Provides moisture and depth
- 2 large Eggs Bind the ingredients together
Dry Ingredients
- 2 cups All-purpose flour Or bread flour for chewiness
- 1 teaspoon Baking soda Leavening agent
- 1 teaspoon Baking powder Adds lightness
- 2 cups Chocolate chips Semi-sweet and milk for sweetness and richness
Instructions
Preparation
- In a mixing bowl, cream the unsalted butter with granulated and light brown sugars until fluffy and pale.
- Add salt, vanilla extract, and the sourdough discard to the creamed mixture, mixing until well combined.
- Introduce the eggs one at a time, mixing after each addition until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Baking
- Scoop the dough onto a prepared baking sheet lined with parchment paper, leaving space between each scoop.
- Bake until the edges are golden brown but the centers still look slightly underbaked.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
Use room-temperature ingredients for a smoother batter. Refrigerate dough for at least 30 minutes for enhanced flavor and texture. Avoid overmixing to prevent tough cookies.