I still remember the first time I baked cookies using sourdough discard. The warm smell of chocolate mixed with a hint of tangy sourness filled my kitchen and my heart. It brought back memories of childhood, sitting around the table with family, sharing stories and laughter over fresh cookies. We often have sourdough starter leftovers after feeding it, and instead of tossing it out, this recipe gives it a new life. These Classic Sourdough Discard Chocolate Chip Cookies are not just easy to make; they carry a special depth of flavor that makes them stand apart from your usual cookie recipe. You will love how the sourdough enhances the sweetness of the chocolate, making each bite a delightful experience.
Why Make This Recipe
Making cookies using sourdough discard is a fantastic way to reduce waste while enjoying a delicious treat. This recipe lets you use that extra starter, turning it into a tasty batch of cookies. Plus, the sourdough adds a unique flavor that cookies made with regular ingredients just can’t match. By baking these cookies, you’re not only treating yourself but also embracing sustainability in your kitchen.
How to Make Classic Sourdough Discard Chocolate Chip Cookies
Ingredients:
- 1/2 cup packed brown sugar
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup inactive sourdough starter
- 1/2 tsp baking soda
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the brown sugar and softened butter until the mixture is light and fluffy.
- Add in the egg and vanilla extract, and mix until smooth.
- Stir in the sourdough starter until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring well.
- Fold in the chocolate chips carefully.
- Drop rounded tablespoons of dough onto a baking sheet, spacing them out evenly.
- Bake for 10-12 minutes or until the edges turn golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
How to Serve Classic Sourdough Discard Chocolate Chip Cookies
These cookies are delightful on their own but serve them warm with a glass of milk or a scoop of vanilla ice cream for a special treat. They also make great gifts when packed in a cute box or bag to share with friends and family.
How to Store Classic Sourdough Discard Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a freezer-safe bag. Just take them out and let them thaw before enjoying.
Tips to Make Classic Sourdough Discard Chocolate Chip Cookies
- Use room temperature butter and eggs for a smoother batter.
- Don’t overmix the cookie dough; mix just until the ingredients are combined.
- For chewier cookies, let the dough chill in the fridge for at least 30 minutes before baking.
Variation
You can experiment with different types of chocolate chips, like dark or white chocolate. Adding nuts such as walnuts or pecans can give an extra crunch and flavor. Feel free to throw in a pinch of cinnamon for a warm spice twist.
FAQs
1. Can I use active sourdough starter instead of inactive?
Yes, you can use active sourdough starter. Just note that it might give a slightly different texture.
2. What if I don’t have brown sugar?
You can substitute brown sugar with granulated sugar, but adding a bit of molasses will help to mimic the flavor and moisture.
3. Can I make this recipe gluten-free?
Yes, you can replace the flour with a gluten-free flour mix to make these cookies gluten-free. Just check that the baking soda is also gluten-free.
Classic Sourdough Discard Chocolate Chip Cookies
Ingredients
For the cookie dough
- 1/2 cup packed brown sugar
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup inactive sourdough starter
- 1/2 tsp baking soda
- 1 ea egg Use room temperature
- 1 tsp vanilla extract Use quality extract for best flavor
- 1 cup all-purpose flour
- 1/4 tsp salt
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the brown sugar and softened butter until the mixture is light and fluffy.
- Add in the egg and vanilla extract, and mix until smooth.
- Stir in the sourdough starter until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring well.
- Fold in the chocolate chips carefully.
- Drop rounded tablespoons of dough onto a baking sheet, spacing them out evenly.
Baking
- Bake for 10-12 minutes or until the edges turn golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.