Sourdough Discard Chocolate Chip Cookies
Craving a delicious twist on a classic treat? Say hello to Sourdough Discard Chocolate Chip Cookies! These irresistible cookies blend the rich, tangy flavor of sourdough with the timeless delight of gooey chocolate chips, creating a treat that's both familiar and refreshingly unique. Perfect for using up that extra sourdough starter, this recipe is a must-try for cookie lovers and sourdough enthusiasts alike.
These Sourdough Discard Chocolate Chip Cookies are ready in just over 30 minutes and are perfect for year-round indulgence. They stay super soft and pair perfectly with a hot cup of coffee or a big bowl of ice cream.
Ready to embark on your sourdough journey? Order our Dehydrated Sourdough Starter “Lola” and kickstart your baking journey today!
What makes these sourdough chocolate chip cookies special? It's the way the flavors come together perfectly. The slight tang from the sourdough starter adds an unexpected twist that goes really well with the sweet chocolate chips and the rich, buttery dough. Each bite is a delicious mix of flavors that will make you want to eat another one (and another…and another…).
I have recently started baking on reusable silicon liners versus parchment paper and I question what took me so long to try it! I ordered this set of cookie sheets with liners kinda by accident, and now I never want to bake on anything else. It keeps the bottom of the cookies cooked perfectly without getting too crispy. It even comes with cooling racks!
Have more Sourdough Discard? Check out these Sourdough Discard Snickerdoodles!
Serve these sourdough chocolate chip cookies with a cold glass of milk, a cup of coffee, or just enjoy them on their own. Whether you share them with friends and family or keep them all to yourself, these cookies are sure to become a favorite. Happy baking!
Sourdough Discard Chocolate Chip Cookies
Ingredients
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cream of tartar
- 1 1/2 cups sugar
- 3/4 cup unsalted butter room temperature
- 2 eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup sourdough discard
- 1 cup semi sweet chocolate chips
Instructions
- Preheat your oven to 350º
- In a large bowl, whisk together flour, baking soda, salt, and cream of tartar. Set aside.
- In your stand mixer, cream together the butter, sugar, and vanilla extract about 2-3 minutes or until light and fluffy.
- Beat in egg, and sourdough discard until well combined.
- Slowly add in theowl of dry ingredients until a stiff dough forms. Add additional flour if needed.
- Using a cookie scoop, scoop out dough balls onto a parchment or silpat lined cookie sheet at least 2 inches apart.
- Bake cookies at 350º for 11 minutes. The cookies may look undercooked when you remove them from the oven, but they will continue to cook as they cool to make perfect soft, chewy cookies.
- Store cookies in an airtight container at room temperature for up to three days or in the refrigerator for a week.
