Sourdough Discard Chocolate Chip Cookies

Perfect for using up that extra sourdough starter, Sourdough Discard Chocolate Chip Cookies are is a must-try for cookie lovers and sourdough enthusiasts alike.

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Course Dessert

Cuisine American

Keyword sourdough discard

Prep Time 20

Cook Time 11

Total Time 31

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.

Recipe Notes

This recipe can be baked the same day or if you want even more sourdough tanginess, place the mixed dough into the refrigerator overnight. Let the dough come to room temperature before scooping out to bake!