Sourdough Chocolate Chip Cookie Recipe
These fluffy delicious chocolate cookies are made with your sourdough discard for sweet light chocolate perfection.
Servings: 24 cookies
Cost: $5
Equipment
- 1 USA Pan Bakeware Cookie Sheet, Large, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel, Silver
Ingredients
- 1 cup unsalted butter at room temperature
- ½ cup white granulated sugar
- ½ cup brown sugar
- 1 egg
- ½ cup sourdough starter discard
- 1 Tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups chocolate chips
Instructions
- Beat together the room temperature butter and both the brown sugar and white granulated sugar.
- Add in the egg and mix to combine.
- Stir in the sourdough starter and vanilla extract.
- In a separate bowl combine in the flour, salt, baking soda, and baking powder.
- Add the flour mixture to the wet ingredients. Stir until just combined, do not over mix.
- Stir in the chocolate chips.
- Refrigerate the dough for at least 1 hour.
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper or baking mats.
- Scoop the cookies into 2-3 tbsp balls and place them on the baking sheets about 2” - 3” apart.
- Bake for 10-12 minutes or until the edges are golden and the tops are set.
- Remove from the oven and let cookies cool on a wire rack. Enjoy!
Notes
Notes Store these cookies in an air tight container. You can bake these without placing them in the refrigerator, but they will be puffy and cake like in texture.
You can chill the dough for up to 24 hours in the fridge. The longer you let it chill the stronger the sourdough flavor will be.
Nutrition
Calories: 219kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 135mg | Potassium: 31mg | Fiber: 1g | Sugar: 18g | Vitamin A: 280IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
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