Description
Delicious Chocolate Chip Cookies made with Sourdough Discard, offering a unique twist to traditional cookies.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 4 teaspoons corn starch or arrowroot
- 2 teaspoons coarse salt
- 1 ½ cups browned butter, cooled
- 2 cups brown sugar
- ½ cup cane sugar
- 1 egg plus 1 egg yolk
- 1 tablespoon pure vanilla extract
- 1 cup sourdough discard
- 1.5 cups semi-sweet chocolate chips
- 1.5 cups milk chocolate chips
Instructions
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, corn starch, and salt.
- Cream the butter and sugars: Beat the cooled browned butter with both sugars until creamy and fluffy.
- Add wet ingredients: Mix in the egg and egg yolk one at a time, then stir in the vanilla extract and sourdough discard.
- Combine dry and wet: Gradually add the dry ingredients to the wet mixture, mixing gently.
- Adjust the dough consistency: If needed, sprinkle in more flour or add melted butter to achieve the right consistency.
- Fold in the chocolate chips: Gently fold in the semi-sweet and milk chocolate chips.
- Chill the dough: Cover and refrigerate the dough for at least 30 minutes.
- Preheat the oven: Set the oven to 350°F (176°C).
- Shape and bake: Roll dough into balls, place on a baking sheet, and bake for 12 to 14 minutes.
- Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough helps improve the flavor and texture.
- Do not overmix once the flour is added to prevent tough cookies.
- Adjust baking time based on oven and cookie size.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg