Description
Chewy edges, gooey centers, and a rich depth of flavor—that’s what you get with these irresistible sourdough discard chocolate chip cookies. Using leftover starter adds a subtle tang that balances the sweetness and gives these classic cookies a bakery-style twist. Whether it’s for a cozy night in or a sweet surprise to share, these cookies are a game-changer for your discard stash.
Ingredients
1 cup sourdough discard (unfed)
½ cup unsalted butter (softened)
½ cup brown sugar
¼ cup white sugar
1 egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 cup chocolate chips
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter, brown sugar, and white sugar until light and fluffy.
Add egg, vanilla, and sourdough discard. Mix until smooth.
Stir in flour, baking soda, and salt until just combined.
Fold in chocolate chips.
Scoop dough into balls and place on baking sheet.
Bake for 10–12 minutes until edges are golden and centers are soft.
Cool on the pan for 5 minutes, then transfer to a wire rack.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert