Sourdough Chocolate Chip Cookies
Buttery, chewy, sourdough chocolate chip cookies are the perfect afternoon treat. This bakery-style cookie is made with sourdough discard and is so easy to make at home!
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Ingredients
- 1 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sourdough discard
- 1 egg
- 1 teaspoon vanilla extract
- 1 stick butter
Instructions
- Preheat your oven to 375 °F (190 °C) and line a baking tray with parchment paper.
- In a large bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
- Add the egg, discard, vanilla and softened butter and mix until you have a smooth, sticky dough. We like to use a stand mixer with petal attachment for this step.
- Once your dough is ready, add the chocolate chips and fold them into the dough.
- Scoop small heaps of dough on your lined baking tray and bake your cookies in the center of the oven for 15 minutes or until golden.
- Let them cool on the tray for 5 minutes before transferring them to a cooling rack to cool completely before serving.
Notes
- Store in an airtight container at room temperature for 3–4 days, or freeze baked cookies for up to 3 months.
- For soft centers and crisp edges, take them out when the edges are golden and the center looks slightly underdone.
- The dough gets better after 24 hours in the fridge. Chill overnight for a deeper flavor and a thicker cookie.
- Use a mix of dark and semisweet chocolate chips or chopped chocolate for gooey pockets and balanced flavor.
- Freeze the cookie dough in scoops and bake straight from frozen. Just add 1–2 minutes to baking time.
Nutrition
Calories: 205kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 244mg | Potassium: 26mg | Fiber: 1g | Sugar: 17g | Vitamin A: 256IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg
Servings: 12 cookies
Calories: 205kcal
