Description
These chocolate chip cookies become pure comfort when mixed with leftover sourdough discard, giving your classic treat a tangy twist that makes baking feel like pure magic for your kitchen.
Ingredients
Scale
Base Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup chocolate chips
Sweeteners and Binding:
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter
- 1 large egg
- ½ cup sourdough starter discard
Seasonings and Leavening:
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper for even baking and easy cleanup.
- Cream ½ cup unsalted butter with ½ cup granulated sugar and ½ cup brown sugar in a large bowl until the mixture becomes light and fluffy, which takes about 3 minutes.
- Add 1 large egg, 1 teaspoon vanilla extract, and ½ cup sourdough starter discard to the butter mixture, mixing until all ingredients are thoroughly combined.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt to ensure even distribution of dry ingredients.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring until the dough just comes together without overmixing.
- Gently fold 1 cup chocolate chips into the dough, making sure they are evenly spread throughout.
- Drop tablespoon-sized dough balls onto the prepared baking sheets, spacing them 2 inches apart to allow room for spreading.
- Bake the cookies at 350°F for 10-12 minutes, watching for golden brown edges and set centers as your doneness indicators.
- Remove the baking sheets from the oven and let the cookies rest for 5 minutes to firm up slightly.
- Transfer cookies to a wire rack to cool completely, allowing them to develop their final texture and flavor.
Notes
- Room temperature ingredients blend more smoothly and create a softer, more consistent cookie texture.
- Fresh sourdough discard adds a subtle tangy flavor that complements the chocolate chips beautifully.
- For gluten-free adaptation, swap wheat flour with a cup-for-cup gluten-free blend and add an extra tablespoon of liquid to maintain moisture.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 186 kcal
- Sugar: 12 g
- Sodium: 97 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg