Sourdough Discard Chocolate Chip Cookies
Equipment
Ingredients
Ingredients
butter (softened)
115 g
granulated sugar
100 g
brown sugar (packed)
100 g
egg (large)
1 piece
vanilla extract
5 ml
sourdough discard
120 g
all-purpose flour
280 g
baking soda
5 g
salt
3 g
chocolate chips
200 g
Instructions
Cream butter and sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla
Beat in the egg and vanilla extract until well combined.
Add sourdough discard
Mix in the sourdough discard until fully incorporated.
Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Add chocolate chips
Fold in the chocolate chips until evenly distributed throughout the dough.
Scoop and bake
Preheat oven to 190°C. Scoop dough onto parchment-lined baking sheets, spacing cookies 5 cm apart. Bake for 10-12 minutes until edges are golden.
Cool and serve
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container. Cookies can be frozen for up to 1 month.
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