Chocolate Chip Cookies
Delightfully soft and tangy chocolate chip cookies made with sourdough discard for a unique flavor and texture.
Ingredients
Cookie Ingredients
- 1 cup sourdough starter (discard, ideally 100% hydration) If discard is stiffer, add 1–2 tablespoons of water
- 1 cup all-purpose flour For slightly cakier cookies, swap 2–3 tbsp with cake flour
- 1/2 cup unsalted butter, softened Use room-temp butter for best creaming; brown butter variation in Variations
- 1/2 cup brown sugar Light or dark both work
- 1/2 cup granulated sugar
- 1 large egg, room temperature For best lift
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt Use fine sea salt; flaky sea salt as a finish is optional
- 1 cup chocolate chips Semisweet is classic; mix dark and milk for contrast
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and smooth.
- Beat in the egg and vanilla until fully incorporated.
- Stir in the sourdough starter until the batter is uniform.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix just until combined to keep cookies tender.
- Fold in the chocolate chips with a spatula so they’re evenly distributed.
- Drop tablespoon-sized scoops onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and centers look set but still soft.
- Let the cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container for up to 4–5 days. For a chewy texture, store with a slice of apple. Freezing baked cookies is recommended for long-term storage. Use proper measuring techniques for flour to ensure the right texture.