Sourdough Chocolate Chip Cookies

These sourdough chocolate chip cookies have an unbelievable flavor! They are soft, bakery style cookies with loads of chocolate. This is a great way to use up some sourdough discard. These cookies are doughy, fluffy and melt in your mouth delicious!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 12 cookies

Calories: 215 kcal per serving

Ingredients

14 tablespoons - unsalted cold butter
1 cup - light brown sugar
1 - egg
1 tsp - vanilla extract
1 cup - sourdough discard
2 cups - flour
1 tsp - baking soda
1 pinch - sea salt
1 ½ cups - chocolate bars

Instructions

First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In the bowl of a stand mixer, add cold butter and light brown sugar. Mix on high until combined, about 2 to 3 minutes. Mix until no clumps of butter remain.
Then, add in egg and vanilla. Mix to combine.
Add in sourdough discard, flour, baking soda and sea salt. Mix until a thick dough is formed.
Fold in most of the chocolate chunks. Reserve a few for the tops of the cookies.
Use an ice cream scooper to scoop out balls of dough onto lined pan. Press a chocolate chunk in the middle of each dough ball. Space at least 3 inches apart on pan.
Bake for 8 to 10 minutes. Cookies will look very soft and gooey.
Allow cookies to fully cool on pan before trying to remove. They are soft!

Nutrition