Imagine transforming your leftover sourdough starter into the most mouthwatering chocolate chip cookies you've ever tasted! These aren't just ordinary cookies - they're a game-changing recipe that rescues your sourdough discard and turns it into a crispy-chewy masterpiece that will have everyone begging for more. With a perfect balance of golden edges, soft centers, and rich chocolate chips, these cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup sourdough discard
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer. Mix for about 3-4 minutes until the mixture becomes pale and well combined.
- Add sourdough discard, eggs, and vanilla extract to the butter-sugar mixture. Mix until fully incorporated and smooth.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in chocolate chips using a spatula, distributing them evenly throughout the dough.
- Chill the dough in the refrigerator for 30 minutes to enhance flavor and prevent excessive spreading during baking.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on 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
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't Skip Chilling: The 30-minute refrigeration is crucial - it helps develop deeper flavors and prevents excessive spreading.
- Use Room Temperature Ingredients: This helps create a more uniform and smooth cookie dough.
- Watch Baking Time Carefully: Ovens can vary, so start checking at 10 minutes to prevent overcooking.
- Chocolate Chip Distribution: Fold chips gently to ensure even spread throughout the dough.
- Storage Hack: For maximum freshness, store cookies in an airtight container with a slice of bread to maintain moisture.
- Experiment with Chocolate: Try a mix of dark, milk, and semi-sweet chips for a more complex flavor profile.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
