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Classic Sourdough Discard Chocolate Chip Cookies

Classic Sourdough Discard Chocolate Chip Cookies for Blissful Bites

Classic Sourdough Discard Chocolate Chip Cookies offer a unique tanginess and chewy texture, perfect for sweet cravings while reducing waste.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 36 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unfed Sourdough Discard Be sure it's fresh with no signs of mold.
  • 1/2 cup Butter Softened, unsalted butter yields the best results.
  • 3/4 cup Brown Sugar Light brown sugar offers a mild flavor while dark brown brings depth.
  • 1 large Egg Yolk Skip the whole egg for a richer cookie.
  • 1 teaspoon Vanilla Extract Pure vanilla will elevate the flavor.
  • 2 cups All-Purpose Flour Consider whole wheat flour for extra nutrition.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal lift.
  • 1/2 teaspoon Salt Fine sea salt works best.
  • 1 cup Chocolate Chips Semi-sweet or dark chocolate chips are delightful options.

Equipment

  • Mixing bowl
  • hand mixer
  • baking sheet
  • parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream softened butter and brown sugar for about 2-3 minutes until light and fluffy.
  3. Fold in the room-temperature sourdough discard, egg yolk, and vanilla extract until smooth.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually mix into the wet ingredients.
  5. Gently stir until just combined and the dough is thick and slightly sticky.
  6. Fold in the chocolate chips until evenly distributed.
  7. Using a cookie scoop, form dough balls (about 2 tablespoons each) and place them on the baking sheet.
  8. Bake for 8-11 minutes until edges are golden and centers look slightly underdone.
  9. Let cookies cool on the baking sheet for 5-10 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 60mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure sourdough discard is at room temperature for best results. Store cooled cookies in an airtight container at room temperature for up to 5 days.

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