Homemade Sourdough-Discard Chocolate-Chip Cookies
These Homemade Sourdough-Discard Chocolate-Chip Cookies are soft, chewy, and packed with chocolate chips, making a delicious treat that reduces waste by using sourdough starter discard.
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup sourdough starter discard unfed, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Add the sourdough starter discard, egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips evenly throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
- Mixing bowl
- Baking Sheet
- Parchment Paper
- Wire rack
Notes
For best results, use discard that is unfed and at room temperature. You can swap the chocolate chips for chunks of your favorite chocolate or add nuts like walnuts or pecans for extra crunch. Increase sugar for sweeter cookies or add cinnamon for a warm spice note. Store cookies in an airtight container for up to a week, or freeze for longer storage.