Description
These sourdough discard chocolate cookies are rich and fudgy, with crisp edges and soft centers. They are packed with pockets of melty chocolate, making them an irresistible way to turn leftover starter into something delicious.
Ingredients
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- 2 sticks butter, softened
- 1 cup brown sugar
- 1 cup granulated white sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 1/2 cup sourdough discard
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 1/2 cups all purpose flour
- 1 1/2 cups chocolate chips
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugars until combined.
- Beat in the eggs, vanilla, and sourdough discard, mixing together until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until combined.
- Add in the chocolate chips and mix well.
- Optional: Add the dough to the fridge to chill for a minimum of 1 hour and up to overnight. This will result in a thicker, chewier cookie.
- Once ready to bake, preheat oven to 375 degrees F. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat. Set aside.
- Using a medium sized cookie scoop, scoop out 12 equal balls of cookie dough onto each prepared cookie sheet.
- Bake in preheated oven for approximately 10 minutes. The cookies will look slightly underbaked- this is ok and definitely a good thing!
- For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool.
- Enjoy!
Notes
- Chilling the Dough: It’s not required for this recipe, but will yield a thicker cookie. Even just chilling the dough for 30 minutes to an hour makes a difference. Note: If chilling overnight, I like to set out the bowl of cookie dough to thaw on the counter before trying to scoop and shape the cookies. Letting the dough come to room temperature makes this process much easier.
- Baking: I always like to slightly underbake my cookies in order to obtain a chewier texture. They will continue to cook briefly on the cookie sheet once they are pulled out of the oven.
- Variations: Top these cookies with a light sprinkle of flaky sea salt, add chopped pecans, swap out dark chocolate chips, or give this recipe for brown butter chocolate chip cookies a try. This sourdough chocolate chip skillet cookie is also divine!
- Storage: These cookies store well at room temperature on the counter for up to 3 days, or an airtight container for up to 4-5 days. If you haven’t heard of the bread trick, definitely try it! Simply add a small slice of bread to your container to keep your cookies extra soft!
- Cook Time: 10 minutes
- Category: Dessert Recipes
- Method: Baking
