Sourdough Discard Chocolate Chip Cookies! (Edit recipe)

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I think it might be required to have homemade chocolate chip cookies on hand for the holidays. Pretty sure that is true. This recipe is special because it also involves sourdough. Just a 1/2 cup of sourdough discard takes your cookies from ordinary to extraordinary! These were an instant family favorite and they will stay soft and chewy for days.

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PREP TIME

20 minutes

COOK TIME

16 minutes

INGREDIENTS

10

Serves: 10

Ingredients

2.25 cups All Purpose Flour
1 Tbsp Baking Powder
1 tsp Sea Salt
12 Tbsp Butter, Unsalted, melted and cooled
.75 cups Brown Sugar
.5 cups Cane Sugar
1 whole Egg
.5 cup Sourdough Starter, Homemade, discard works well
2 tsp Pure Vanilla Extract
12 oz Baking Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine flour, baking powder, and salt in a medium sized mixing bowl, whisk together and set aside
In mixer bowl with paddle attachment add melted butter, both sugars and mix on low speed until well combined
Add the egg and mix until fluffy. Now add the sourdough discard and vanilla and mix until combined
Add half dry ingredients and mix at low speed just until flour is moistened. scrape down the sides of the bowl and add remaining flour.
Mix until just incorporated. Don't over mix! Then stir in the chocolate chips
You can chill the dough for 1 to 24 hours or bake immediately
Preheat oven to 350, form cookie dough into golf ball sized portions and bake for 16 minutes or until center is set and they just begin to change color.

Notes

This recipe will make 18 to 20 cookies depending on how big you make them.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	501
Fat:	32 g
Carbohydrates:	55 g
Protein:	15 g
Cholesterol:	36 g
Sodium:	236 mg
Fiber:	6 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated per serving.