Description

Indulge in the perfect blend of tangy sourdough and sweet chocolate with these chewy Sourdough Chocolate Chip Cookies. A delightful twist on a classic favorite!

Ingredients

Ingredients:

1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup light brown sugar (packed)
1/2 cup sourdough discard (unfed)
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

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Instructions

Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Mix butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add wet ingredients: Add the sourdough discard, egg, and vanilla extract, and mix until smooth.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes until lightly golden.
Cool: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.

Notes

Chilling the dough for 30 minutes before baking can help prevent spreading and deepen flavor.
These cookies are a great way to use sourdough discard without any tangy flavor.