As I sit in my kitchen, the warm scent of freshly baked cookies fills the air, wrapping around me like a cozy blanket. These Classic Sourdough Discard Chocolate Chip Cookies hold a special place in my heart. They are a sweet way to use up sourdough discard leftover from my baking adventures. Every time I bake these cookies, I remember the laughter and stories shared with family and friends over batches of these delightful treats. It’s a simple pleasure that makes our home feel even warmer. What makes this recipe special is how it transforms discard into something delicious, encouraging us to waste less and enjoy homemade goodness.
why make this recipe
Baking with sourdough discard not only prevents waste but also adds a unique flavor and chewiness to cookies. These chocolate chip cookies are easy to make, satisfying, and will impress anyone who tries them. It’s a simple way to bring a touch of creativity to your baking routine.
how to make Classic Sourdough Discard Chocolate Chip Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the sourdough discard until mixed well.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Using a tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Classic Sourdough Discard Chocolate Chip Cookies
These cookies are best enjoyed warm, fresh out of the oven. Serve them with a glass of cold milk or a hot cup of coffee. They also make a fantastic addition to any dessert platter.
how to store Classic Sourdough Discard Chocolate Chip Cookies
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Place the cookies in a freezer bag and they can last for a few months.
tips to make Classic Sourdough Discard Chocolate Chip Cookies
- Make sure your butter is softened for easier mixing.
- Do not overmix the dough after adding the flour; this ensures the cookies remain soft and chewy.
- Feel free to add nuts or swap the chocolate chips for any other mix-ins you enjoy.
variation
You can also add dried fruits or oats for a different texture and flavor. If you want a more intense chocolate flavor, consider adding cocoa powder or dark chocolate chips.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use an active starter, but your cookies will likely have a stronger sour flavor.
How do I know when the cookies are done?
Look for slightly golden edges; the center might look a little undercooked, but they will continue to firm up as they cool.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead and keep it in the fridge for up to 3 days before baking. Just scoop and bake when you’re ready!
Classic Sourdough Discard Chocolate Chip Cookies
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Make sure the butter is softened for easier mixing.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 unit egg
- 1 teaspoon vanilla extract
- 1 cup sourdough discard Can also use active sourdough starter.
- 2 cups all-purpose flour Do not overmix after adding the flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips Feel free to swap for nuts or other mix-ins.
Method
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the sourdough discard until mixed well.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Using a tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie.
Baking
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.