Sourdough Chocolate Chip Cookies (Print Version)

Soft, chewy cookies with subtle tang and rich chocolate chips. Easy to prepare and bake.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup sourdough discard, unfed, room temperature
06 - 3/4 cup granulated sugar
07 - 3/4 cup light brown sugar, packed
08 - 2 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract

→ Mix-ins

10 - 2 cups semi-sweet chocolate chips
11 - 1 cup chopped walnuts or pecans, optional

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, approximately 2 minutes.
04 - Beat in eggs one at a time, then add vanilla extract and sourdough discard, mixing until smooth.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until combined.
06 - Fold in chocolate chips and nuts, if using.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are golden but centers appear slightly underbaked.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is somewhere between soft bakery cookies and the chewy homemade ones you dream about
  • That sourdough discard actually makes these better than regular chocolate chip cookies, not just different
02 -
  • Chilling the dough for an hour or overnight makes the flavor deeper and the edges crisper
  • That slightly underbaked look in the center is exactly how you want them to come out of the oven
03 -
  • Scoop extra dough balls onto a parchment lined tray, freeze solid, then store in a freezer bag for fresh baked cookies anytime
  • If your sourdough discard is especially thick, add a tablespoon of milk to help it incorporate smoothly

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