These sourdough discard chocolate chip cookies are soft chewy and full of rich comforting flavor. They use leftover sourdough starter to create a cookie that is slightly tangy sweet and packed with warm melted chocolate chips. This recipe is perfect for using extra discard in a delicious way.
Ingredients List
1 cup all purpose flour
1 cup sourdough discard unfed
1 egg
1 cup chocolate chips
Half cup sugar
Half cup brown sugar
Half cup butter softened
1 teaspoon vanilla extract
Half teaspoon baking soda
Quarter teaspoon salt
Step by Step Instructions
Step 1: Cream Butter and Sugars
In a bowl mix softened butter sugar and brown sugar until smooth and creamy.
Step 2: Add Egg and Vanilla
Add the egg vanilla extract and sourdough discard. Stir until everything is well blended.
Step 3: Prepare Dry Mixture
In another bowl combine flour baking soda and salt. Add the dry mixture to the wet mixture and stir until a soft cookie dough forms.
Step 4: Add Chocolate Chips
Fold chocolate chips into the dough until evenly distributed.
Step 5: Chill the Dough
Refrigerate the dough for thirty minutes to enhance the chewy texture.
Step 6: Shape the Cookies
Scoop small balls of dough and place them on a lined baking tray leaving space between each cookie.
Step 7: Bake
Bake at 350 degrees Fahrenheit or 180 degrees Celsius for ten to twelve minutes or until the edges become lightly golden.
Cook Time
Preparation Time 10 minutes
Chilling Time 30 minutes
Baking Time 10 to 12 minutes
Total Time 50 to 55 minutes
Servings
Makes 12 to 14 cookies
Storage Instructions
Store cookies in an airtight container at room temperature for up to four days. The dough can be frozen for up to two months.
Suggestions
Use dark chocolate chips for a richer taste
Add walnuts or pecans for crunch
Sprinkle sea salt on top before baking for a gourmet touch
Chill dough longer for thicker cookies
Conclusion
Sourdough discard chocolate chip cookies are a simple delicious way to use extra starter. They bake into soft chewy cookies with warm chocolate flavor and a hint of natural sourdough depth. Perfect for snacks desserts lunch boxes and family treats.
How to Make Sourdough Discard Chocolate Chip Cookies
12 to 14
servings10
minutes10
minutes214 kcal per cookie
kcalSoft chewy cookies made with sourdough discard and chocolate chips for a slightly tangy and rich flavor. Perfect for snacks or desserts.
Ingredients
1 cup all purpose flour
1 cup sourdough discard
1 egg
1 cup chocolate chips
Half cup sugar
Half cup brown sugar
Half cup butter softened
1 teaspoon vanilla extract
Half teaspoon baking soda
Quarter teaspoon salt
Directions
- Cream butter sugar and brown sugar in a bowl until smooth and creamy.
- Add egg vanilla extract and sourdough discard and mix until well combined.
- In a separate bowl combine flour baking soda and salt. Add to the wet ingredients and mix into a soft dough.
- Fold in chocolate chips evenly.
- Chill the dough in the refrigerator for thirty minutes.
- Scoop small dough balls onto a lined baking tray leaving space between each.
- Bake at 350 degrees Fahrenheit or 180 degrees Celsius for ten to twelve minutes until edges are lightly golden.
Recipe Video
Notes
- Chill dough longer for thicker cookies.
- Use dark chocolate chips for richer flavor.
- Store in an airtight container at room temperature for up to four days.
