Sourdough Discard Chocolate Chip Cookies

These sourdough chocolate chip cookies are soft and chewy in the center with crisp edges, made with sourdough discard, melted butter and no mixer. Chill for a few hours, ferment overnight or freeze the dough for fresh cookies whenever you want them.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 13

Fermentation Time 1

Total Time 1 28

Servings cookies

Calories 281kcal

Author Kate Freebairn

Equipment

Baking Tray
Cookie Scoop (2 or 3 tablespoon)

Ingredients

350 g All-purpose Flour
3 g Baking Soda
6 g Cornstarch
2 g Salt
250 g Chocolate Chips (semi-sweet are best)
100 g Sourdough Starter (or Sourdough Discard)
180 g Melted Butter
160 g Light Brown Sugar
100 g White Sugar
1 Egg
1 Egg Yolk
5 g Vanilla Extract

Instructions

Mix the flour, baking soda, cornstarch, salt and chocolate chips in a large mixing bowl. Set this aside.
Now in a separate bowl, combine the sourdough starter, melted butter, brown sugar, white sugar, egg + egg yolk and vanilla extract. Whisk together until they resemble runny caramel.
Now pour the wet ingredients into the dry ingredients and stir together to form the wet cookie dough. Cover the bowl with plastic wrap and place into the fridge to chill for 1-2 hours.
Note - At this point, you can leave the dough to ferment in the fridge for up to 48 hours if you want to.
When you are ready to bake the cookies, preheat the oven to 165ºC (330ºF) and line two cookie sheets with parchment paper.
Use a cookie scoop or large spoon to scoop out balls of dough. Place the cookie dough balls onto the prepared baking sheets leaving plenty of room between them to allow the cookies to spread.
Place the cookies into the oven for 13 to 16 minutes at 165ºC (330ºF) or until they are just golden brown on the edges, but still soft in the centres.
Remove from the oven and allow to cool on the tray for around 10 minutes. The cookies will continue to bake for a few minutes after they are removed from the oven and will firm up as they cool. After 10 minutes, carefully transfer to a wire rack and allow them to cool completely.

Video

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