Description

Chewy, gooey chocolate chip cookies made with sourdough discard. These cookies offer a complex flavor with a subtle tang and a tender, cake-like interior that stays soft for days.

Ingredients

Scale

1 cup (240g) sourdough discard
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (110g) packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/2 cups (190g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (170g) semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
Add the egg and vanilla extract, mixing until combined. Pour in the sourdough discard and mix until the dough is smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Slowly add the dry ingredients to the wet mixture and mix on low speed until just combined. Do not overmix.
Fold in the chocolate chips with a rubber spatula.
Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them 2 inches apart.
Bake for 12-14 minutes, or until edges are golden brown but centers still look slightly soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Ensure butter is softened, not melted, to maintain chewiness. Do not overbake; cookies continue to cook on the hot pan. For thicker cookies, chill the dough for 30-60 minutes before baking. Dough balls can be frozen for up to 3 months.

Prep Time: 5 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 16
Sodium: 120
Fat: 9
Saturated Fat: 5
Carbohydrates: 24
Fiber: 1
Protein: 2

Keywords: sourdough discard, chocolate chip cookies, chewy cookies, zero waste baking, easy dessert, sourdough recipes