Sourdough Discard Chocolate Chip Cookies
Ingredients
- 2 ¼ call-purpose flour
- 1 tspkosher salt
- 1 tspbaking soda
- 1 tspcornstarch
- ½ tspbaking powder
- ½ cunsalted butter
softened
- 1 ¼ cbrown sugar
packed
- ½ cgranulated sugar
- 1egg
- 2 tspvanilla extract
- 200 gsourdough discard
about ¾ cup
- 12 ozdark chocolate chips or chunks
Directions
- 1
Preheat oven to 375℉ and line two baking sheets with parchment paper.
- 2
In a medium bowl, whisk together flour, salt, baking soda, cornstarch, and baking powder. Set aside.
- 3
In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with a hand-held mixer), cream the butter and sugars until light and fluffy, 2-3 minutes.
- 4
Add the egg, vanilla extract, and sourdough discard and mix on low until smooth and combined.
- 5
Add the flour mixture and mix on low until combined. Stir in the chocolate chips or chocolate chunks.
- 6
Using a cookie scoop or a small spoon, scoop cookie dough (about 2 Tablespoons per cookie) onto the prepared baking sheets, leaving room for the cookies to spread. Bake for 10-12 minutes until lightly golden. The cookies will look puffy when they come out of the oven, with the edges slightly browned. They will deflate some as they cool.
- 7
Optional: While the cookies are warm on the baking sheet, carefully place a sturdy round glass around the edges of the cookie and swirl slightly. This will loosen the cookie from the baking sheet and make the edges perfectly round. Keep in mind, you're not "trimming" the cookie, and you don't want to swirl too aggressively - you'll crush the cookie. Let the cookies cool for 2-3 minutes on the baking sheet. Transfer to a cooling rack to cool fully.
Sourdough Discard Chocolate Chip Cookies
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About this Recipe
Craving a cookie that's beyond the ordinary, with a delightful twist? These Sourdough Discard Chocolate Chip Cookies offer a perfect blend of classic comfort and sophisticated tang, using up your unfed starter for an incredibly rewarding treat.
Why This Recipe Works
This recipe stands out by transforming humble sourdough discard into a secret ingredient, imparting a subtle, complex tang that elevates the classic chocolate chip cookie. You'll love the textural masterpiece: a perfectly chewy center contrasting beautifully with irresistibly crisp edges, all packed with rich dark chocolate. The combination of baking soda, baking powder, and cornstarch ensures a superior texture that keeps you coming back for more.
What to Expect
Prepare for a truly satisfying cookie experience. Each bite delivers a harmonious balance of sweet, rich dark chocolate and that signature, delicate sourdough tang, creating a flavor profile far more interesting than your average cookie. The chewiness is spot-on, giving way to those crisp edges, making for a multi-textured delight. This dessert recipe yields a generous 32 servings, making it perfect for sharing, potlucks, or simply stocking your cookie jar. Despite its sophisticated taste, the total time from start to delicious finish is just 30 minutes, making it an accessible indulgence for any home baker.
Customization & Variations
The recipe calls for dark chocolate chips or chunks; choose chunks for larger pockets of melty chocolate, or chips for a more even distribution throughout. While the recipe specifies a generous 12 ounces of chocolate for maximum richness, you can slightly adjust the quantity to suit your personal preference for chocolate intensity.
Serving & Context
These cookies are the ultimate dessert, perfect for an afternoon treat, a comforting evening snack, or sharing with friends and family. Pair them with a cold glass of milk, a warm cup of coffee, or a scoop of vanilla ice cream for an extra-special indulgence.