Ingredients
Main ingredients
- 1 cup sourdough discard
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the sourdough discard, brown sugar, granulated sugar, and melted butter until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes, or until the edges are set and the center is slightly soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 90mgFiber: 1gSugar: 10g
Notes
Make sure to use room temperature ingredients for better mixing. Don’t overmix the dough after adding the flour to keep the cookies tender. Experiment with different types of chocolate chips, such as dark or white chocolate.
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