Rich Sourdough Chocolate Chip Cookies

Introduction to Sourdough Discard Cookies

If you've ever made sourdough bread, you know about the inevitable sourdough discard that accumulates. Rather than tossing it away, why not use it in a delicious way? Today, we will explore a step-by-step recipe to create soft sourdough discard chocolate chip cookies. This recipe balances the tangy flavor of sourdough with the sweetness of chocolate, resulting in cookies that are delightfully chewy and soft.

Ingredients You Will Need

Before we dive into the baking process, it’s essential to gather all the necessary ingredients. Here’s what you’ll need:

• 1 cup (227g) 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 teaspoon baking soda

• 1/2 teaspoon salt

• 1 3/4 cups all-purpose flour

• 2 cups chocolate chips (or however many your prefer!)

Step-by-Step Baking Instructions

Now that you have all your ingredients ready, let's proceed with the baking process:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will ensure your cookies bake evenly.

2. Mix the Wet Ingredients: Using your Stand Up Mixer with the whisk attachment, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step incorporates air into the dough, which will enhance the cookies' texture.

3. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. The egg helps bind the ingredients together while adding moisture.

4. Incorporate Sourdough Discard: Gently fold in the sourdough discard. This gives the cookies their unique flavor and soft texture.

5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, folding until just combined to avoid overmixing.

6. Add Chocolate Chips: Finally, fold in the chocolate chips. You can also reserve some to sprinkle on top just before baking for a more aesthetic appeal.

7. Shape and Bake: Scoop out tablespoon-sized portions of dough and place them on a baking sheet lined with parchment paper, keeping them spaced about two inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.

8. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. This step helps them set perfectly while retaining their soft texture.

These sourdough discard chocolate chip cookies are not only easy to make but also a fantastic way to utilize leftover sourdough. They’re perfect for snacking or sharing with friends and family. Enjoy your delicious bake!