Say what? Chocolate Chip Sourdough Cookies ? Personally, I never would have tried these unless had I not jumped into the sourdough craze during this ongoing pandemic. After feeding your starter, you are encouraged to save the discard for other purposes such as Fluffy Sourdough Pancakes,, pretzels, crackers, or in this case, cookies! There’s really a lot of other possibilities. The texture of these cookies is soft and are a real treat.
To start, cream the softened butter and sugars together on MEDIUM speed for about 2 minutes.
Blend in the egg just until incorporated at MEDIUM speed.
On LOW speed, blend in the sourdough starter discard and vanilla.
Whisk together the dry ingredients and mix in slowly until no flour is visible.. Scrape down the sides at least once.
Stir in the chocolate chips until evenly distributed throughout the cookie dough. It’s texture may appear a little more moist than what you have become accustomed to for cookie dough, but don’t worry! Allow the dough to rest for about 15-30 minutes before scooping. Preheat the oven during this resting period.
Using a medium cookie scoop, place dough about 2 inches apart onto a parchment paper-lined rimmed baking sheet.
Bake at 375 degrees for 12-14 minutes until edges and tops turn slightly brown. At about the 4 minute mark, you should notice the rise. Ovens vary, so start checking at the 12 minute mark. These were cooked for 14 minutes. Remove from the oven and place baking pan onto cooling rack for a couple of minutes to allow them to set. Then, remove cookies to a rack to continue to cool.
Now, go pour yourself a glass of milk and enjoy a couple of these delightful Chocolate Chip Sourdough Cookies .
Chocolate Chip Sourdough Cookies
Ingredients
- 14 T softened butter (1-3/4 sticks)
- 1/2 c granulated sugar
- 3/4 c dark brown sugar
- 1 large egg, beaten
- 1 c sourdough starter, unfed/discard
- 1 T vanilla
- 2-3/4 c all-purpose flour
- 1/2 t sea salt
- 1-1/2 t baking soda
- 2-1/2 c semi-sweet chocolate chips
Instructions
- Cream together, the butter, granulated sugar and dark brown sugar.
- Blend in egg.
- On LOW speed, blend in the starter discard and vanilla.
- Whisk together the dry ingredients. Mix in until thoroughly incorporated.
- Stir in the chocolate chips.
- Allow dough to rest for about 15-30 minutes.
- Preheat oven to 375°F.
- Using a medium cookie scoop, place dough at least 2 inches apart onto parchment-lined baking sheet.
- Bake 10-12 minutes or until lightly brown around edges and top. You should be able to see them rise around the 4 minute time mark.
- Allow to set on pan for 3-5 minutes before removing cookie to cooling rack.
