Description
Looking for the perfect chocolate chip cookie that is packed with flavor? These sourdough discard chocolate chip cookies are the ultimate treat! Soft and chewy and packed with chocolate chunks, they are an absolute must try.
Ingredients
Scale
- 2 sticks softened butter
- 1 cup brown sugar
- 1 cup white sugar
- 1 egg + 1 egg yolk
- 2/3 cup sourdough discard
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp cornstarch
- 1 tsp baking soda
- 1 1/2 cups chocolate chunks
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 egg, egg yolk, sourdough discard, and vanilla extract until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until combined.
- Add chocolate chunks and mix well.
- Add the dough to the fridge to chill for a minimum of 1 hour and up to overnight.
- Once you are 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 10-11 minutes. Take them out when they are just barely starting to turn golden brown.
- For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool.
- Baked cookies will store well in an airtight container for up to 5 days.
Notes
- I HIGHLY recommend chilling this dough for best results. I typically chill mine overnight.
- 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 much easier.
- 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.
- Don’t skip out on the additions of the egg yolk and cornstarch. They help to make a much chewier, softer cookie!
- Variations: Top these cookies with a light sprinkle of flaky sea salt, add chopped pecans, swap out dark chocolate chips, or give this sourdough chocolate chip skillet cookie a try.
- Storage: These cookies store well at room temperature on the counter for up to 3 days, or an airtight container for up to 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!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 190
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 35
- Protein: 3
- Cholesterol: 8
