Description

Learn how to bake chewy, tangy sourdough chocolate chip cookies using starter discard. This recipe yields golden-brown treats with crispy edges and gooey centers, perfect for everyday snacks or campfire desserts.

Ingredients

Scale

1 cup unsalted butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1/2 cup sourdough starter discard

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 to 2 cups chocolate chips or chunks

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Cream together softened butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in egg and vanilla extract until combined, then mix in sourdough starter discard.

4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Gradually add dry ingredients to wet mixture, stirring until no streaks of flour remain.

6. Fold in chocolate chips or chunks with a spatula, avoiding overmixing.

7. Chill the dough in the refrigerator for at least 1 hour, up to 24 hours.

8. Portion dough into 2-tablespoon mounds, bake for 10 to 12 minutes until edges are golden and centers are slightly soft, then cool on a rack.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 cookie

Keywords: sourdough chocolate chip cookies, sourdough starter discard recipe, chocolate sourdough cookies, campfire cookies, gluten-free cookies, tangy cookies