... Print

The Ultimate Chewy Sourdough Discard Chocolate Chip Cookies

Close-up of two halves of a sourdough chocolate chip cookies stacked, revealing a molten, gooey chocolate center.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make bakery-style chocolate chip cookies using your sourdough discard. These cookies are soft, chewy, and have a subtle tang that complements the rich chocolate flavor.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (227g) active sourdough discard (unfed starter)
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks

Instructions

  1. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
  2. Beat in the egg and vanilla extract until just combined.
  3. Mix in the sourdough discard until fully incorporated. The mixture may look slightly curdled; this is normal.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips or chunks.
  7. Cover the dough and chill for at least 2 hours, or up to 72 hours, for the best flavor and texture. Chilling helps prevent spreading.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 2 tablespoons each. For thicker cookies, press the dough balls slightly before baking.
  10. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a deeper flavor, consider browning your butter before using it in step 1. This technique adds complexity often found in the best meal planning recipes.
  • If you are short on time, you can chill the dough for only 30 minutes, but the texture will be less chewy.
  • For bakery-style thick cookies, chill the dough overnight and bake straight from the refrigerator.
  • If you are looking for alternatives to traditional baking, remember that services like the best meal delivery services can handle dinner while you focus on baking.

Nutrition

Find it online: https://www.purecookingjoy.com/sourdough-chocolate-chip-cookies-recipe/

0 Shares
Tweet
Pin
Share