Imagine transforming your leftover sourdough starter into the most incredible chocolate chip cookies you've ever tasted! These aren't your ordinary chocolate chip cookies - they're a game-changing recipe that rescues your sourdough discard and turns it into a mouth-watering treat that will have everyone begging for more. With a subtle tangy undertone from the rye sourdough and rich, gooey chocolate chips, these cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rye sourdough discard
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer or whisk. This should take about 2-3 minutes.
- Add the rye sourdough discard, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the dough.
- Fold in the chocolate chips, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- Use room temperature ingredients for more consistent mixing and better cookie spread.
- For extra flavor, try using a mix of dark and milk chocolate chips.
- If your sourdough discard is cold, let it come to room temperature before mixing.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool completely to allow them to set and develop their full flavor profile.
- Store in an airtight container to maintain freshness and soft texture.
Nutrition Facts
Calories: 145kcal
Carbohydrates: 18g
Protein: 2g
Fat: 8g
Saturated Fat: g
Cholesterol: 20mg
