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Sourdough Chocolate Chip Cookies

5 from 1 vote
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.
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Prep Time 20 minutes
Course: Dessert, Snack
Ingredients Method

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)

Method
 

  1. Using a big spoon or spatula, combine softened butter and sugars in a bowl.
  2. Add egg, stirring to combine.
  3. Add sourdough discard and vanilla, stirring to combine.
  4. Add flour, salt, and baking soda, mixing until just combined. Do not overmix.
  5. Add chocolate chips and mix, again avoiding over-mixing.
  6. Let sit in the refrigerator 15 minutes, then remove from fridge and let dough return to room temperature. Preheat oven to 350℉.
  7. Using a baking sheet lined with parchment paper, drop on scoops of dough about 2-3 Tbsp in size.
  8. Bake 6-8 minutes for a slightly chewier cookie, or 8-10 minutes for a cakier cookie.
  9. Remove from oven and transfer to a cooling rack. Sprinkle some flaky sea salt on the cookies while still hot.