Sourdough Discard Chocolate Chip Cookies – Easy & Delicious
Sourdough Discard Chocolate Chip Cookies are chewy cookies made with sourdough discard to reduce waste. An easy, weeknight treat with a delicious tang.
Discover the joy of baking with leftover sourdough discard in these Sourdough Discard Chocolate Chip Cookies! Not only do they deliver a unique flavor, but they also allow you to reduce waste and create a delightful treat that will satisfy your sweet tooth.
Sourdough Discard Chocolate Chip Cookies
- Utilizes sourdough discard, making it a fantastic way to reduce waste.
- Easy preparation steps, perfect for busy weeknights.
- Deliciously chewy texture with a hint of tanginess from the sourdough.
Ingredients
- 1 cup sourdough discard – This adds depth and flavor.
- ½ cup butter (softened) – Ensures a rich, moist cookie.
- ¾ cup brown sugar – For sweetness and chewiness.
- ½ cup sugar – Balances the flavor profile.
- 1 tsp vanilla extract – Adds a warm aroma.
- 1 egg – Binds the ingredients together.
- 1 ½ cups all-purpose flour – Forms the cookie base.
- 1 tsp baking soda – Helps the cookies rise.
- ½ tsp salt – Enhances the flavors.
- 1 cup chocolate chips – For that delicious chocolatey goodness.
How to Make
Begin by preheating your oven to 350°F (175°C) and lining a baking tray with parchment paper. In a large bowl, cream together the softened butter, brown sugar, and regular sugar until light and fluffy. Next, add the sourdough discard, vanilla extract, and egg; mix well until combined.
In a separate bowl, whisk together the flour, baking soda, and salt, then gradually incorporate this mixture into the wet ingredients until just combined. Finally, fold in the chocolate chips. Drop tablespoons of dough onto the prepared baking tray, ensuring they are spaced out. Bake for 10-12 minutes or until the edges are golden. Allow to cool slightly before transferring them to a wire rack.
Tips
- Make sure your sourdough discard is at room temperature for better mixing.
- Experiment with different types of chocolate chips or nuts for variety.
- Don’t overbake; the cookies will continue to firm up as they cool.
Make-Ahead
You can prepare the cookie dough in advance and refrigerate it for up to 48 hours. Just scoop and bake when you’re ready for warm cookies!
Storing
Store any leftover cookies in an airtight container at room temperature for up to a week.
Freezing
For longer storage, freeze the baked cookies for up to three months. Place them in a zip-top freezer bag, separating layers with parchment paper.
Reheating
To enjoy warm cookies, reheat individual cookies in the microwave for about 10-15 seconds.
Serving Suggestions
Serve these cookies warm with a glass of milk or alongside a scoop of vanilla ice cream for an indulgent treat.
Related Recipes
- Oatmeal Raisin Cookies
- Peanut Butter Cookie Bars
- Classic Chocolate Chip Cookies
- Brownie Batter Cookies
For the perfect baking experience, consider adding a high-quality baking sheet to your kitchen essentials.
Ingredients
- 1 cup sourdough discard
- ½ cup butter
- ¾ cup brown sugar
- ½ cup sugar
- 1 tsp vanilla extract
- 1 egg
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
Instructions
Preheat and prepare
Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
Cream butter and sugars
Cream butter, brown sugar, and sugar until fluffy.
Add discard and flavor
Add sourdough discard, vanilla, and egg; mix well.
Whisk dry ingredients
In a separate bowl, whisk flour, baking soda, and salt.
Combine and fold
Gradually add the dry ingredients to the wet, mixing until just combined.
Fold in chips
Fold in chocolate chips.
Portion and bake
Drop tablespoons of dough on prepared baking tray.
Bake
Bake for 10-12 minutes or until edges are golden.
Cool
Let cool on a wire rack before serving.
Notes
- Fresh sourdough discard should be at room temperature for easier mixing.
- You can refrigerate dough up to 48 hours before baking for enhanced flavor.
- Do not overbake; cookies will firm up as they cool.
Frequently asked questions
Can I use other sugars or sweeteners?
Yes, you can substitute white sugar with coconut sugar or adjust to taste.
How should I store the cookies?
Store in an airtight container at room temperature for up to 5 days; freeze for longer storage.
Can I freeze the dough or baked cookies?
Yes, dough can be frozen for up to 2-3 months; bake frozen dough directly, adding a couple extra minutes.
Can I make this with gluten-free flour?
Gluten-free all-purpose flour can be used, but texture may vary; you may need to adjust quantities slightly.
What makes these cookies chewy?
Brown sugar and the sourdough discard contribute moisture and a chewy texture.
