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Sourdough Discard Chocolate Chip Cookies Recipe

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4 from 39 reviews

  • Author: Diane
  • Total Time: 21 minutes
  • Yield: 9 cookies

Description

This recipe transforms sourdough starter discard into deliciously soft and chewy chocolate chip cookies. Featuring a tender crumb from the sourdough discard and rich flavor from brown sugar and vanilla, these cookies bake to perfect golden edges with gooey semi-sweet chocolate chips. Easy to prepare and perfect for using up sourdough discard, they offer a delightful twist on a classic treat.

Ingredients

Dry Ingredients

  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ scant teaspoon salt (a little less than ½ tsp)

Wet Ingredients

  • ¼ cup unsalted butter, room temperature
  • ½ cup brown sugar (light or dark, packed)
  • ¼ cup sourdough starter discard (unfed)
  • 1 large egg yolk, room temperature
  • 1½ teaspoons vanilla extract

Add-ins

  • ⅓ cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking and to ensure even baking.
  2. Cream butter and sugar: In a medium to large bowl, cream together the room temperature unsalted butter and the packed brown sugar until the mixture is very well combined and fluffy, about 2 to 3 minutes. This aeration helps create a tender texture.
  3. Mix in sourdough discard and flavorings: Add the sourdough starter discard into the creamed butter and sugar, mixing thoroughly. Follow by incorporating the egg yolk and vanilla extract until all ingredients are well combined.
  4. Combine dry ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the rising agent and salt.
  5. Incorporate dry ingredients: Gradually stir the dry ingredient mixture into the wet ingredients just until the flour streaks disappear. Avoid overmixing to keep the cookies tender.
  6. Add chocolate chips: Fold in the semi-sweet chocolate chips evenly throughout the cookie dough.
  7. Scoop dough onto baking sheet: Using approximately 2 tablespoons per cookie, scoop dough balls onto the prepared baking sheet, spacing them 2 to 3 inches apart to allow spreading. Optionally, top with a few extra chocolate chips for enhanced chocolate pockets.
  8. Bake cookies: Bake on the middle rack for 8 to 11 minutes, or until the edges are lightly golden and the centers look set.
  9. Shape cookies (optional): Right out of the oven, gently place a round object like a biscuit cutter or a large cup over each cookie and scoot it around to smooth the edges and make each cookie perfectly round. Sprinkle with flaky salt if desired.
  10. Cool down: Let the cookies cool on the baking sheet for 5 to 10 minutes until firm enough to transfer to a cooling rack to finish cooling completely.

Notes

  • Using room temperature butter and egg yolk ensures a smooth batter and even baking.
  • Scant salt means slightly less than the indicated measurement, enhancing flavor without oversalting.
  • Optional flaky salt topping adds a lovely contrast to the sweet chocolate.
  • Don't overmix after adding flour to avoid tough cookies.
  • Cookies will slightly firm up as they cool on the baking sheet, handle carefully when transferring.
  • Sourdough discard can be fed or unfed, the recipe works best with unfed discard for flavor balance.
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/sourdough-discard-chocolate-chip-cookies-recipe/