Description
Classic sourdough discard chocolate chip cookies with a soft chewy texture and a mild tang that balances the sweetness.
Ingredients
1 1/2 tsp vanilla extract
1/2 cup packed brown sugar
1/3 cup semi-sweet chocolate chips
1/4 cup inactive sourdough starter
1/2 tsp salt
3/4 cup all-purpose flour
1/4 cup unsalted butter (melted and cooled)
1 large egg yolk
1/2 tsp baking soda
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment.
2. Cream butter and brown sugar. Mix in discard, egg yolk, and vanilla.
3. Whisk flour, baking soda, and salt. Add to wet ingredients.
4. Fold in chocolate chips.
5. Scoop dough into balls and place on baking sheet.
6. Bake 8–11 minutes until edges turn golden.
7. Cool on the baking sheet before transferring.
Notes
Use room-temperature discard for smoother dough.
Add extra chocolate chips on top before baking for a richer look.
Chill the dough 2 hours for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 550
- Sugar: 48
- Sodium: 320
- Fat: 29
- Saturated Fat: 12
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 76
- Fiber: 2
- Protein: 7
- Cholesterol: 65