Sourdough Chocolate Chip Cookies
Sourdough chocolate chip cookies are perfectly soft and packed with chocolate chunks. The light tanginess from the sourdough makes the yummiest cookies.
Ingredients
- 1 cupunsalted butter (softened)
- 1 cupwhite granulated sugar
- 1 cuplight brown sugar (lightly packed )
- 2 largeeggs
- ¾ cupsourdough discard
- 2 teaspoonsvanilla extract
- 3 cupsall purpose flour
- 1 teaspoonbaking soda
- ½ teaspoonbaking powder
- 1 ½ teaspoonsalt
- 2 cupschocolate chips
Directions
- 1
In a stand mixer with a paddle attachment, cream together butter, white sugar and brown sugar until light and fluffy.
- 2
Add eggs, sourdough discard, and vanilla. Mix well until light and fluffy.
- 3
In a separate large bowl, mix together flour, baking soda, baking powder and salt.
- 4
Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.
- 5
Fold in chocolate chips.
- 6
Roll cookies into a ball using 3 tablespoons of dough per cookie. I have a cookie scoop for this. Place them 2 inches apart on a parchment lined cookie sheet.
- 7
Chill in the refrigerator for at least an hour, or up to 2 days for a longer fermentation. For best results, I like the texture and taste when they sit in the fridge for 12-24 hours best!
- 8
Preheat the oven to 375°F.
- 9
Bake for 10-12 minutes. The edges should start to turn a golden brown
- 10
Remove from the oven and immediately transfer to a wire rack to cool cookies.