Description
These Tasty Sourdough Discard Chocolate Chip Cookies are irresistibly chewy with crispy edges and rich chocolate flavor. Perfect for using up sourdough discard, they have a subtle tang and enhanced texture. Easy to make and a great way to reduce food waste!
Ingredients
Scale
- 1 cup (227g) sourdough discard (unfed)
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups (312g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups (340g) chocolate chips (semi-sweet or dark)
Instructions
- Mix the dry ingredients: In a bowl, whisk flour, baking soda, and salt. Set aside.
- Cream butter and sugars: Beat butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, then vanilla.
- Incorporate sourdough discard & dry ingredients: Mix in discard, then gradually add dry ingredients. Fold in chocolate chips.
- Scoop and bake: Preheat oven to 375°F (190°C). Scoop dough onto parchment-lined sheets and bake for 10-12 minutes until golden.
Notes
- Chill dough for 30 minutes for thicker cookies.
- Use room-temperature ingredients for even mixing.
- Don’t overbake—cookies set as they cool.
- Customize with nuts, cinnamon, or sea salt.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: sourdough discard cookies, chocolate chip cookies, sourdough recipes, easy cookie recipe, chewy cookies, discard recipes