Description
These cookies turn sourdough discard into soft, chewy treats with a mild tang and pockets of melty chocolate.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until smooth. Mix in the sourdough discard, egg, and vanilla until well combined.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined. Fold in chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes until edges are golden and centers look set. Let cool for 3–5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days. For softer cookies, slightly underbake and allow to rest on the baking sheet before transferring.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg