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Chewy Sourdough Discard Chocolate Chip Cookies

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These chewy chocolate chip cookies use sourdough discard to add a subtle tang and extra moistness, creating a soft and chewy treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (240g) sourdough discard (unfed or fed)
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract (optional but recommended)
  • 1 large egg, room temperature
  • 1 to 1½ cups (170-255g) chocolate chips (semisweet or bittersweet)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat ½ cup softened unsalted butter with ¾ cup packed brown sugar and ¼ cup granulated sugar until light and fluffy, about 3-4 minutes using a hand or stand mixer.
  3. Add 1 large egg and 1 teaspoon vanilla extract. Beat until combined, scraping down the sides.
  4. Stir in 1 cup sourdough discard until fully mixed in; the dough will be loose and sticky.
  5. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  6. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  7. Fold in 1 to 1½ cups chocolate chips until evenly distributed.
  8. Chill the dough for 15-30 minutes in the fridge (optional but recommended).
  9. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
  10. Bake for 10-12 minutes or until edges are golden but centers still look soft.
  11. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough for at least 15 minutes helps control spreading and improves texture. Use room temperature eggs and softened butter for easier mixing. Avoid overmixing the dough to keep cookies tender. If dough is too sticky, add an extra tablespoon or two of flour. Cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for longer storage.

Nutrition

Keywords: sourdough discard cookies, chocolate chip cookies, chewy cookies, easy cookie recipe, sourdough baking, sustainable baking

Find it online: https://twirltaste.com/chewy-sourdough-discard-chocolate-chip-cookies-recipe-easy-perfect-treats/