Sourdough Discard Chocolate Chip Cookies

Sourdough Discard Chocolate Chip Cookies

Sourdough Discard  Chocolate Chip  Cookies: These sourdough  chocolate chip cookies are made with brown butter, semisweet chocolate, and a sprinkle of sea salt. They have an incredible flavor and are perfect for using up sourdough discard!

Servings:          12servings

Prep time:        10minutes

Cooking time:   15minutes

Calories:      223kcal

Chilling time:   2hours

Ingredients Sourdough Discard Chocolate Chip Cookies

Dry Ingredients

• ¾ cup + 1 teaspoon (95 g) all-purpose flour
• 1 cup + 1 teaspoon (125 g) bread flour (substitute if needed)
• 1 teaspoon (5 g) fine sea salt
• ¼ teaspoon baking soda
• ½ teaspoon baking powder

Wet Ingredients 1:

• 1 large egg
• ½ cup (125 g) sourdough starter discard
• 1 teaspoon (5 g) vanilla extract

Wet Ingredients 2:

• 8 tablespoons (113 g) unsalted butter (cold, cubed)
• ½ cup (100 g) light brown sugar
• ½ cup (100 g) white granulated sugar
• 1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)

Directions Sourdough Discard Chocolate Chip Cookies

1. Mix Dry Ingredients:
   Whisk together the flours, sea salt, baking soda, baking powder in a small bowl. Set aside.
2. Mix Wet Ingredients 1:
   In another bowl, beat the egg, vanilla extract, and sourdough starter until smooth. Set aside.
3. Mix Wet Ingredients 2:
   Using a stand mixer with a paddle attachment, beat cold, cubed butter, light brown sugar, and granulated sugar until small crumbles form. Add chocolate chips and mix. Scrape down the sides.
4. Combine and Chill:
   Add the dry ingredients and mix until crumbly. Pour in the egg mixture and mix until the dough comes together. Stir with a spatula to ensure full incorporation. Use a cookie scoop to shape into 12 balls. Chill for at least 2 hours (or 24 hours for the best results).
5. Bake and Enjoy:
   Preheat the oven to 375°F (190°C). Bake for 15-17 minutes until golden brown. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes Sourdough Discard Chocolate Chip Cookies

• Store baked cookies at room temperature for up to 7 days. Add a slice of white bread for freshness.
• Freeze unbaked dough for up to 3 months.
• Substitute bread flour with all-purpose flour if you desire a less chewy cookie.

Nutrition Facts Sourdough Discard Chocolate Chip Cookies

• Total number of serves:1
• Calories:223kcal
• Carbohydrates:35g
• Protein:3g
• Fat:8g
• Cholesterol:36mg
• Sodium:227mg
• Potassium:54mg
• Fiber:1g
• Sugar:19g
• Calcium:22mg
• Iron:1mg