Sourdough Chocolate Chip Cookies

Ingredients

  • 1 stick (1/2 cup) unsalted butter, melted and cooled

  • 1/2 cup white sugar

  • 1/4 cup light brown sugar

  • 1 teaspoon vanilla extract

  • 1 egg

  • 1/2 cup sourdough discard

  • 2 cups all-purpose or bread flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup semi-sweet chocolate chips

Directions

  1. In a large bowl, cream together melted butter, white sugar, and light brown sugar until pale and creamy.

  2. Add vanilla extract and egg to the mixture and beat until well combined.

  3. Mix in sourdough discard until incorporated.

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

  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

  6. Fold in the semi-sweet chocolate chips using a rubber spatula until evenly distributed throughout the dough.

  7. Line a baking sheet with parchment paper. Divide the dough into 8 large balls (for chewy, thick cookies) or 12 smaller balls (for regular-sized cookies) and place them on the prepared baking sheet.

  8. Refrigerate the dough balls for at least 2 hours to chill.

  9. Preheat the oven to 350°F (175°C).

  10. Bake the cookies in the preheated oven for 10–12 minutes for regular-sized cookies or 16–18 minutes for large cookies, or until the edges are golden brown.

  11. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!