Sourdough Discard Chocolate Chip Cookies

December 19, 2024

45 mins.

easy

20-24

Chocolate chip cookies are a classic American treat. The texture is wonderfully chewy when you take them out of the oven while they are still slightly raw – they simply melt in your mouth! The cookies, topped with chocolate sprinkles, taste great with cold milk, for example.

Pick up this easy recipe and get ready for a chocolate treat! These cookies are also a great way to use up your sourdough discard.

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Ingredients:

Adjust Servings

	1/2 cup unsalted butter, softened
	1/2 cup granulated sugar
	1/2 cup brown sugar
	1 large egg
	1 tsp vanilla extract
	1/2 cup sourdough discard (unfed or active, but not too liquid) cups
	all-purpose flour
	1/2 tsp salt
	1 cup chocolate chips

Directions

1.

Step 1: Prepare the Dough (10 minutes)

Beat the butter, granulated sugar and brown sugar in a large bowl until mixture is light and fluffy (about 2-3 minutes). Then, add the egg and vanilla extract and mix until the mixture is smooth. Finally add the sourdough discard and mix until it is completely dissolved.

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2.

Step 2: Mix the Dry Ingredients (5 minutes)

In a separate bowl, mix together the flour, baking soda, and salt. Then, gradually add the dry ingredients to the sourdough discard mixture, stirring constantly until fully combined. Finally, fold in the chocolate chips with a spatula.

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3.

Step 3: Chill the Dough (optional, but recommended)

To make the cookies fluffier, chill the dough in the refrigerator for 30 minutes to an hour. Preheat oven to 350°F (175°C).

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4.

Step 4: Bake the Cookies (10-12 minutes)

Line a baking sheet with parchment paper. Scoop a tablespoon of batter from the bowl on to parchment paper and shape them into a cookie shape. Place the cookies about 2 inches apart to prevent them from sticking together. Bake for 10-12 minutes or until the edges are lightly golden brown but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before serving.

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