Sourdough Chocolate Chip Cookies
Tasty, soft, and not too sweet, these cookies are not only delicious, but they're a great way to use up some of your sourdough discard.
Ingredients
- 14 Tbsp Unsalted Butter (1 ¾ sticks), slightly softened
- ½ cup Brown Sugar
- ½ cup White Sugar
- 1 large Egg, room temperature
- 1 cup Sourdough Discard
- 1 Tbsp Vanilla Extract
- 250 g All-Purpose Flour (2 cups)
- 1 tsp Salt
- 1 tsp Baking Soda
- 2 cups Semi-Sweet Chocolate Chips
- Flaky Sea Salt (optional, for sprinkling)
Instructions
- Using a big spoon or spatula, combine softened butter and sugars in a bowl.
- Add egg, stirring to combine.
- Add sourdough discard and vanilla, stirring to combine.
- Add flour, salt, and baking soda, mixing until just combined. Do not overmix.
- Add chocolate chips and mix, again avoiding over-mixing.
- Let sit in the refrigerator 15 minutes, then remove from fridge and let dough return to room temperature. Preheat oven to 350℉.
- Using a baking sheet lined with parchment paper, drop on scoops of dough about 2-3 Tbsp in size.
- Bake 6-8 minutes for a slightly chewier cookie, or 8-10 minutes for a cakier cookie.
- Remove from oven and transfer to a cooling rack. Sprinkle some flaky sea salt on the cookies while still hot.