Description
Delicious chocolate chip cookies made from sourdough discard, offering a unique flavor and reducing kitchen waste.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Cream together the sourdough discard, softened butter, brown sugar, and granulated sugar until smooth. Beat in the egg and vanilla extract until fully incorporated.
- Whisk together the all-purpose flour, baking soda, and salt in another bowl. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Gently fold in the chocolate chips.
- Drop spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges start to turn golden brown. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Cookies can be served warm with ice cream or cold milk. Store in an airtight container for up to one week or freeze for three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg