Make soft, chewy cookies using your sourdough discard. These treats offer a subtle tang that complements rich chocolate chips for a satisfying dessert.
Author:michaelcarter
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:18 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup active sourdough discard (unfed starter)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips or chunks
Instructions
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until just combined.
Mix in the sourdough discard until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips or chunks.
Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 24 hours for deeper flavor.
Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra chewiness, chill the dough for 24 hours before baking.
Press a few extra chocolate chips onto the tops of the dough balls before baking for a bakery-style look.
If you prefer a stronger tang, use discard that is slightly older (up to 12 hours past its peak feeding).