Description
Soft, chewy, and rich chocolate chip cookies with a slight tang from sourdough discard. A great way to reduce food waste while enjoying a classic treat with a twist.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup sourdough discard (unfed)
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
Optional: flaky sea salt for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the sourdough discard, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chocolate chips.
- Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers are still soft.
- Sprinkle with flaky sea salt if desired after baking.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough for 30 minutes will create a thicker cookie with a deeper sourdough flavor.
Try different chocolate types like dark, milk, or white chocolate for variety.
Add chopped nuts, dried fruit, or cinnamon for extra texture and flavor.
Store in an airtight container with a slice of bread to keep cookies soft.
Freeze raw dough scoops or baked cookies for later—add 1–2 minutes to baking if frozen.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
