Description
Make delicious soft and chewy chocolate chip cookies using your sourdough discard. A simple and tasty recipe!
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ¼ cups (281g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (227g) sourdough discard
- 2 cups (340g) chocolate chips
Instructions
- Preheat oven to 375°F (190°C).
- Cream together butter, granulated sugar, and brown sugar.
- Beat in vanilla and eggs.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix.
- Stir in sourdough discard and chocolate chips.
- Drop by rounded tablespoons onto baking sheets.
- Bake for 9-11 minutes, or until edges are golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
- For a crispier cookie, use cold butter.
- Add nuts or other mix-ins as you like.
- Store cookies in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg