Okay, I know I said that my Sourdough Discard waffles were the best waffles I’ve ever had. These Sourdough Discard Chocolate Chip Cookies are THE BEST Chocolate Chip Cookies I’ve ever had. I swear there is something magical about Sourdough that just brings every recipe to the next level.
This recipe requires you to chill the cookie dough for at least 2 hours FYI! Anyone else get annoyed when you read through an entire recipe and find out halfway through you have to do something like chill dough overnight or it requires a funky ingredient?
Ingredients you need for Sourdough Discard Chocolate Chip Cookies
- 1 3/4 + 1 Tablespoon all-purpose flour
- 1 tsp. salt
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1 large egg
- 1/2 cup sourdough discard
- 1 tsp. vanilla extract
- 1 stick of butter
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 1/2 cups of semi-sweet chocolate chips
How to Make Sourdough Discard Chocolate Chip Cookies
- In a large bowl mix all your dry ingredients. Use a fork to whisk together the flour, baking soda, baking powder and salt and then set aside.
- In a separate smaller bowl, mix together the egg, sourdough discard and vanilla. Set aside.
- In a mixer add your cold, cubed butter and both the brown and white sugar. Beat on low-speed until the mixture forms small crumbles. This shouldn’t take more than 1 minute. Add the chocolate chips and mix for another 30 seconds.
- Add all your dry ingredients and mix on low-speed for about 30 seconds. Pour the egg mixture and mix on low-speed until the dough comes together and starts to pull away from the side of the bowl. This should take about 30-45 seconds. Once it starts to pull away from the side, stop mixing. We don’t want to overmix the dough.
- Make small balls of dough either with a cookie scoop or a large spoon. Place on a parchment paper lined cookie sheet. Put cookie sheet in the refrigerator for at least 2 hours.
- Bake for 15 minutes at 375 degrees.
How to Store your Cookies or Cookies Dough
To Store Baked Cookies: Place in an airtight container for up to 7 days.
To Freeze Dough: Place in a freezer bag and freeze for up to 4 months. When ready to cook, place on a cookie sheet straight from the freezer and bake at 375 degrees for 18 minutes.
To Store Unbaked Cookie Dough: Place in an airtight container in the refrigerator for up to 7 days.
Love this Sourdough Discard Chocolate Chip Cookie Recipe? Make sure to check out these other amazing Sourdough Recipe Posts. TAG ME on Instagram @projectwhim if you try anything from the blog! I love to see and share!
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