Chocolate Chip Sourdough Cookie Recipe
Loaded with chocolate chips, these soft sourdough cookies are the perfect way to use excess sourdough starter!
Equipment
Ingredients
- ½ cup salted butter softened to room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ cup sourdough starter
- 1 tsp vanilla extract
- 1 ¾ cups all purpose flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup milk chocolate chips
- ¾ cup semi-sweet or dark chocolate chips
Instructions
- Combine softened butter and sugars in a large bowl. Beat at medium speed with an electric hand mixer for about 2 minutes.
- Add the egg, vanilla, and sourdough discard. Beat just until combined.
- Add the flour, baking powder, baking soda, salt, and chocolate chips. (I like to reserve about 1/2 cup for the tops of the cookies.) Stir until there are no streaks of flour.
- Cover the dough or wrap it in plastic wrap. Chill for at least 8 hours, or overnight.
- Roll dough into 1 1/4" - 1 1/2" balls. I like to use a cookie scoop to make sure my cookies are all the same size. Place in the refrigerator while you preheat your oven to 375°.
- Line cookie sheet(s) with silicone liners or parchment paper.
- Bake at 375 degrees for 10-12 minutes, or until barely golden brown around the edges. Don't overbake or they won't be soft.
- Immediately press a few chocolate chips on top of each hot cookie.
- Let cookies sit on the pan for 2-3 minutes, then transfer with a metal spatula to a wire rack to cool.
Notes
- I like to use half milk chocolate and half semi-sweet chocolate chips, but you can use any kind you prefer.
- You can store cookies in an air-tight container for up to a week. They also freeze well.
Nutrition
Serving: 1gCalories: 135kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 89mgPotassium: 54mgFiber: 1gSugar: 11gVitamin A: 105IUCalcium: 14mgIron: 1mg
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