Sourdough Discard Chocolate Chip Cookies

Crisp golden edges, chewy centers, and plenty of chocolate make these cookies a practical way to use sourdough discard.

Prep: 15 min · Cook: 12 min · Yield: 24 · Method: Oven

Ingredients

• 0.5 cup unsalted butter
• 0.5 cup granulated sugar
• 0.5 cup brown sugar
• 0.5 cup sourdough discard
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1.5 cups semisweet chocolate chips

Cooking instructions

1. Melt the butter and let it cool for 5 minutes. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Whisk in the sourdough discard, egg, and vanilla extract. (about 8 min)
2. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until no dry flour remains. Fold in the chocolate chips. (about 5 min)
3. Cover the bowl and chill the dough for 30 minutes. (about 30 min) — Refrigerate
4. Heat the oven to 350°F. Line baking sheets with parchment paper. Scoop the dough into 2-tablespoon portions, spacing them about 2 inches apart. (about 5 min) — 350°F
5. Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers still look slightly soft. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a rack to cool completely. (about 12 min) — 350°F