Description
Delightfully chewy cookies made with sourdough discard for a unique flavor twist on a classic treat.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract.
- Stir in the sourdough discard until well combined.
- Whisk together flour, baking soda, and salt in another bowl.
- Add the dry ingredients to the wet mixture gradually.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are golden.
- Allow to cool briefly on the baking sheet before transferring to a wire rack.
Notes
Make-ahead: Dough can be stored in the fridge for up to 3 days or frozen for longer. Avoid overmixing the dough for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg
Keywords: sourdough, chocolate chip cookies, baking, dessert, vegetarian