Description
Deliciously soft and chewy cookies made with sourdough discard, combining tangy flavors with rich chocolate for a perfect treat.
Ingredients
- 450 grams flour (3 cups)
- 6 grams baking soda (1 tsp)
- 3 grams baking powder (1/2 tsp)
- 100 grams sourdough discard (1/2 cup)
- 2 large eggs
- 228 grams room temperature unsalted butter (1 cup)
- 150 grams brown sugar (3/4 cup lightly packed)
- 150 grams white sugar (3/4 cup)
- 5 grams salt (1 tsp)
- 4.2 grams vanilla extract (1 tsp)
- 340 grams chocolate chips (2 cups)
Instructions
- Whisk together the flour, salt, baking soda, and baking powder in a bowl.
- In a separate bowl, blend the sourdough discard, both sugars, butter, eggs, and vanilla extract until smooth and fluffy.
- Gradually add the dry ingredients to the wet mixture, blending well until just combined.
- Fold in the chocolate chips gently.
- Scoop dough onto a lined cookie sheet and chill in the refrigerator for 20 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- Bake the cookies for about 10 minutes or until soft in the center.
- Allow to cool on the baking pan for 5 minutes before transferring to a wire rack to finish cooling.
Notes
Chill the cookie dough for optimal texture and flavor integration.