Sourdough Chocolate Chip Cookies
Have you ever thought of adding sourdough discard to your cookies. Believe it or not, it makes some really great cookies! Try these sourdough chocolate chip cookies and they will change your mind.
Servings 36 2 inch cookies
Ingredients
- 1 cup sourdough discard
- 1 cup softened butter
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla
- 2 cups all purpose flour you may need slightly less or more depending on the hydration of your sourdough discard. start with less and you can add more.
- 1 cup oats optional
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups chocolate chips
Instructions
- Preheat the oven to 325 degrees F.
- In a large mixing bowl or using a stand mixer, add your sugar, brown sugar and butter and mix on medium until it turns creamy.
- Add your sourdough starter and eggs and continue to mix together until all well combined.
- Add your vanilla extract, flour, baking soda and baking powder and mix until just combined.
- At this point you can add the oats, which I highly recommend. I think they make the cookies taste so good and it gives it a bit of texture as well. But you can omit it if you want. You may want to add another tablespoon of flour or two if you dont add the oats.
- Mix your chocolate chips in by hand. Place your dough into the fridge for 30 minutes while you clean up.
- I use my 3 tbsp cookie scoop to scoop out the perfect size cookies.
- Bake them on a cookie sheet or jelly roll sheet pan. I can get 12 cookies on the jelly roll sheet pan without them touching after they spread.
- Bake them in the oven for 11-13 minutes. This will vary depending on preference. We like ours a bit more soft and gooey so we go 11 minutes generally.
- One thing I like to do is to give the pan a tap once it comes out of the oven. This will help the cookies to flatten just a bit.
- Let the cookies cool and then move them to a wire rack to cool completely. These are a very soft cookie.
- Store these cookies in an airtight container or freeze!
- You can also freeze the dough by scooping it out and flash freezing it before putting them in a bag to store in the freezer to be brought out later to bake.