Classic Sourdough Discard Chocolate Chip Cookies
Delicious and easy-to-make chocolate chip cookies incorporating sourdough discard for added flavor and texture.
Ingredients
Cookie Ingredients
- 1.5 tsp vanilla extract for warmth and flavor
- 0.5 cup packed brown sugar for moisture and sweetness
- 1/3 cup semi-sweet chocolate chips for rich chocolate flavor
- 1/4 cup inactive sourdough starter adds depth and texture
- 0.5 tsp salt enhances overall flavor
- 3/4 cup all-purpose flour provides structure
- 1/4 cup unsalted butter melted and cooled to room temperature for richness
- 1 large egg yolk for moisture and binding
- 0.5 tsp baking soda helps cookies rise
Instructions
Preparation
- Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper if desired.
- In a mixing bowl, combine the melted and cooled unsalted butter with brown sugar, vanilla extract, and salt. Whisk together until smooth.
- Add the egg yolk to the mixture and mix until thoroughly combined.
- Incorporate the inactive sourdough starter into the mixture and stir gently.
- Sprinkle the baking soda over the mixture, then sift in the all-purpose flour. Fold together gently until just combined.
- Fold in the semi-sweet chocolate chips.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each for spreading.
- Bake for about 10-12 minutes or until the edges begin to lightly brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, ensure your butter is melted and cooled, avoid overmixing the dough, and let cookies cool on the baking sheet briefly.