These Sourdough Discard Chocolate Chip Cookies are the perfect way to use up leftover starter while creating a rich, chewy, and irresistibly delicious treat! The tangy depth from the sourdough discard pairs beautifully with gooey chocolate chips, giving these cookies a unique twist on a classic favorite. Whether you’re a sourdough enthusiast or just love a good cookie, this recipe is a must-try! 🍪✨ From Broken Oven Baking
Ingredients
- ¾ cup (93.75 g) all-purpose flour
- ½ teaspoon baking soda
- ½ scant teaspoon salt (scant = a little less)
- ¼ cup (56 g) unsalted butter room temperature
- ½ cup (100 g) brown sugar light or dark, packed
- ¼ cup (58 g) sourdough starter discard unfed
- 1 large egg yolk room temperature
- 1½ teaspoons vanilla extract
- ⅓ cup (60 g) semi-sweet chocolate chips
Equipment
- Baking sheet
- Mixing bowls
- Measuring spoons
- Scale/Measuring Cups
- Whisk
- Spatula
- Hand mixer or stand mixer with paddle attachment optional
- Cookie scoop
- Wire rack
Instructions
- Preheat oven to 350°F/177°C. Line a baking sheet with parchment paper (optional).
- In a medium/large bowl, cream together the butter and brown sugar until very well combined (2-3 minutes). Mix in the sourdough discard followed by the egg yolk and vanilla extract.
- In a small bowl, whisk together the flour, baking soda and salt. Stir the dry ingredients into the wet ingredients just until the flour streaks are gone. Mix in the chocolate chips.
- Scoop cookie dough balls (about 2 tablespoons each) onto a baking sheet 2-3 inches apart. Top with extra chocolate chips (optional).
- Bake on the middle rack until the cookie edges are lightly golden (8-11 minutes).
- Recommended: scoot your cookies! Right out of the oven, place a slightly larger round object (biscuit cutter, large cup, etc.) over the cookie and scoot it around to bring the edges in, making the cookie perfectly round.Also feel free to sprinkle the cookies with flaky salt!
- Let the cookies cool on the baking sheet until they’re firm enough to transfer to a cooling rack (5-10 minutes).
Notes
Sourdough discard: This is the part of the sourdough starter that does not get fed. Fed sourdough starter can be used but is not recommended as it may yield cookies with a floury flavor.
Measuring flour: To prevent dry/puffy cookies from over-measuring flour, use a scale to weigh the flour in grams. If using measuring cups, spoon it into the cups and level it off with a flat edge.
Storage: Store cookies at room temperature in an airtight container for up to 1 week or in the freezer for up to 1 month.
Nutrition
Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 196mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 195IU | Calcium: 20mg | Iron: 1mg
