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.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 14g
Notes
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. Store leftover cookies in an airtight container at room temperature for up to a week, or freeze them for several months.
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