Description
Delight in the unique flavor of these sourdough chocolate chip cookies, featuring a chewy texture and a perfect balance of sweetness and tang from the sourdough discard.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until fully incorporated.
- Add the sourdough discard and mix well.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
You can chill the cookie dough for up to 24 hours to enhance flavor and texture. These cookies can also be made in an air fryer at 300°F (150°C) for about 8-10 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg