Description
Deliciously chewy chocolate chip cookies enhanced with sourdough discard, offering a unique twist on a classic favorite while minimizing kitchen waste.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the sourdough discard until fully incorporated.
- Whisk together the flour, baking soda, and salt in another bowl.
- Gradually blend the dry ingredients into the wet mixture, combining gently.
- Fold in the chocolate chips with a spatula.
- Drop spoonfuls of cookie dough onto a lined baking sheet.
- Bake for 10-12 minutes or until edges are golden.
- Allow to cool on the sheet for a few minutes before transferring to a wire rack.
Notes
You can refrigerate the cookie dough for up to 3 days or freeze individual portions. Avoid overmixing the dough to maintain a tender texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: sourdough, chocolate chip cookies, baking, dessert, waste-free, cookies