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
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.
