SOURDOUGH DISCARD CHOCOLATE CHIP COOKIES

These sourdough discard chocolate chip cookies are truly exceptional, combining a delightful soft and chewy texture with an explosion of rich flavors that will satisfy any sweet tooth. The unique aspect of these cookies lies in the use of sourdough discard, which not only helps reduce waste but also adds a subtle tanginess that enhances the overall taste profile.

The fermentation process of the sourdough contributes to a depth of flavor that is often missing in traditional cookies. When baked, the cookies develop a golden-brown exterior that gives way to a soft and pillowy interior, creating a perfect contrast that is both satisfying and indulgent. Each bite is filled with semi-sweet chocolate chips that melt beautifully, providing bursts of sweetness that complement the slight acidity from the sourdough. Moreover, the recipe is versatile and can be easily adapted to include various mix-ins such as nuts, dried fruits, or even a sprinkle of sea salt on top to elevate the flavor even further.

INGREDIENTS

14 tbsp butter, room temperature

1/2 cup sugar

1/2 cup brown sugar

1 egg

2 tsp vanilla extract

100g sourdough starter or discard

270g (2 cups) all purpose flour

1 tsp baking soda

1 tsp salt

250-300g chocolate chips

DIRECTIONS

1. In your KitchenAid bowl, cream together, butter, and sugar. Next, add your egg, vanilla extract and sourdough discard and mixed together.

2. Next, add your flower, baking soda and salt and mix together, but don’t over mix. Then add your chocolate chips and mix.

3. Place in fridge for one hour then scoop into balls place back in fridge for at least one to two hours up to 24 to 36 hours the longer there are in the fridge the better the cookies turn out.

4. Preheat oven to 350°F. Bake for 10 to 12 minutes or until golden brown let rest for five minutes until transferring them to a cooling rack.