Sourdough Discard Chocolate Chip Cookies
A cake-like chewy cookie with a sourdough tang
Ingredients
- 226 Grams Sourdough Starter (Discard, Fed, or Unfed) (1 Cup)
- 1 Large Egg
- 12 Grams Vanilla Extract (1 Tablespoon)
- 199 Grams Butter - Softened (14 Tablespoons)
- 100 Grams White Granulated Sugar (1/2 Cup)
- 100 Grams Brown Sugar (1/2 Cup)
- 250 Grams All-Purpose Flour (2 Cups)
- 6 Grams Salt (1 Teaspoon)
- 4 Grams Baking Soda (1 Teaspoon)
- 255 Grams Chocolate Chips (1.5 Cups)
Instructions
- In a small mixing bowl, combine the wet ingredients: sourdough starter, egg, vanilla extract, and butter.
- In a large mixing bowl, whisk together the dry ingredients: white sugar, brown sugar, flour, salt, and baking soda.
- Add the wet ingredients to the dry ingredients and stir until just incorporated.
- Fold in the chocolate chips.
- Cover and let dough chill in the refrigerator for 30 minutes to an hour.
- Preheat the oven to 350° Fahrenheit (176° Celsius).
- Drop tablespoon-sized bits of dough onto a lightly greased cookie sheet.
- Bake cookies for 10 to 12 minutes until the edges are slightly browned. The center may still seem a little wet, but allow the cookie to finish baking on the pan.
Notes
Don't over bake! These cookies will be too dry and crumbly if overbaked.