Dessertsbiggerbolderbaking4.6
Sourdough Discard Chocolate Chip Cookies Recipe
Upgrade classics with this Sourdough Chocolate Chip Cookies Recipe. Achieve scrumptious flavors and reduce starter discard waste in one go!
👥 28 Servings⏱️ Prep & Cook: 3h 27m⏳ Prep: 15 min🔥 Cook: 12 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- baking sheet
- oven
📝 Preparation Steps
1
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
baking powder1 teaspoon(8 oz/225 g) butter, (softened)1 cupbaking soda1 teaspoon
2
In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and handheld electric mixer) beat the butter, brown sugar and granulated sugar together on high speed until light and fluffy, about ⏱️ 4 minutes.
3
Beat in the egg, followed by the sourdough discard and vanilla extract. Scrape down the sides of the bowl to make sure everything is evenly mixed.
(8 oz/225 g) butter, (softened)1 cuplarge egg, (at room temperature)1
4
Reduce the speed and add in the flour mixture, stopping when just combined. Lastly stir in the chopped chocolate.
5
Line a small tray with parchment paper and scoop heaped tablespoons of dough on it. Cover the tray with plastic wrap and refrigerate for a minimum of ⏱️ 3 hours, or overnight.
6
When ready to bake, preheat the oven to 375° (190°C) and line a baking sheet with parchment paper.
7
Place the dough 2-inches (5 cm) apart on the prepared tray and flatten slightly.
8
Bake for about ⏱️ 12 minutes, until the edges are starting to brown.
9
Remove from the oven and let firm on the tray for ⏱️ 5 minutes before transferring to a wire rack to cool completely. Repeat baking the remaining dough if you wish.
10
Store cooled cookies in an airtight container at room temperature for up to 2 days.
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