Easy Sourdough Chocolate Chip Cookies
Delicious chocolate chip cookies infused with a delightful twist of sourdough, creating a tender and chewy texture that everyone will love.
Ingredients
Dry Ingredients
- 450 grams 450 grams all-purpose flour About 3 cups
- 6 grams 6 grams baking soda 1 tsp
- 3 grams 3 grams baking powder 1/2 tsp
- 5 grams 5 grams salt 1 tsp
Wet Ingredients
- 100 grams 100 grams sourdough discard 1/2 cup
- 228 grams 228 grams unsalted butter at room temperature 1 cup
- 150 grams 150 grams brown sugar 3/4 cup, lightly packed
- 150 grams 150 grams white sugar 3/4 cup
- 2 large 2 large eggs At room temperature
- 4.2 grams 4.2 grams vanilla extract 1 tsp
Add-ins
- 340 grams 340 grams chocolate chips About 2 cups
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- In a large bowl, cream together your sourdough discard, brown sugar, white sugar, and softened unsalted butter until light and fluffy.
- Add in the eggs and vanilla extract, mixing until well combined.
- Gradually incorporate the dry ingredient mixture until just combined; avoid overmixing.
- Fold in the chocolate chips gently with a spatula.
- Scoop the dough onto a lined cookie sheet and refrigerate for about 20 minutes.
Baking
- Bake the cookies in the preheated oven for about 10 minutes, until the edges are golden brown and the centers are soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
Store in an airtight container at room temperature for about a week. For longer storage, freeze them in a sealed container for up to three months.