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sourdough discard chocolate chip cookies

Sourdough Discard Chocolate Chip Cookies

A cake-like chewy cookie with a sourdough tang
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 32 minutes
Servings: 60
Course: Dessert, Snack
Cuisine: American
Calories: 77
Ingredients Method Notes

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)

Method
 

  1. In a small mixing bowl, combine the wet ingredients: sourdough starter, egg, vanilla extract, and butter.
  2. In a large mixing bowl, whisk together the dry ingredients: white sugar, brown sugar, flour, salt, and baking soda.
  3. Add the wet ingredients to the dry ingredients and stir until just incorporated.
  4. Fold in the chocolate chips.
  5. Cover and let dough chill in the refrigerator for 30 minutes to an hour.
  6. Preheat the oven to 350° Fahrenheit (176° Celsius).
  7. Drop tablespoon-sized bits of dough onto a lightly greased cookie sheet.
  8. 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.