Description
Delight in these Classic Sourdough Discard Chocolate Chip Cookies that turn leftover sourdough starter into a rich, chewy treat. Combining the tangy depth of sourdough discard with classic cookie flavors, these cookies offer a unique twist on a beloved favorite, perfect for a quick and easy dessert or snack.
Ingredients
Dry Ingredients
- 3/4 cup plain flour
- 1/2 teaspoon baking soda
- Just under 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter (softened)
- 1/2 cup packed brown sugar (light or dark)
- 1/4 cup unused sourdough starter
- 1 large egg yolk (softened)
- 1 1/2 teaspoons vanilla essence
Add-ins
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right baking temperature for perfectly baked cookies.
- Mix dry ingredients: In a medium bowl, whisk together the plain flour, baking soda, and salt. This evenly distributes the leavening and seasoning throughout your dough.
- Cream butter and sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter and brown sugar together until light and fluffy. This creates a smooth base for your cookie dough.
- Add wet ingredients: Stir in the sourdough starter, egg yolk, and vanilla essence into the butter mixture until fully combined. The starter adds moisture and unique flavor while the egg yolk enriches the dough.
- Combine dry and wet: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined, being careful not to overmix to keep your cookies tender.
- Fold in chocolate chips: Fold in the semi-sweet chocolate chips to evenly distribute the chocolate pieces throughout the cookie dough.
- Form cookies: Scoop spoonfuls of dough onto a parchment-lined baking sheet, leaving enough space between each to allow for spreading.
- Bake cookies: Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown but the centers still look slightly soft.
- Cool cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use sourdough discard that has been fed and is not too sour or overly bubbly.
- Do not overbake; the cookies will continue to firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 3 days.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference.
