These sourdough chocolate chip cookies are delicious. Full of that classic chocolate flavor with a hint of sourdough, they are more substantial than your average cookie.
This recipe uses sourdough discard. A yummy way to use your discard that the whole family will approve of.
Make a batch and keep it in the fridge. Bake a couple whenever the craving hits. They are good in the fridge for about 3-4 days. You can also freeze the dough. Place scoops of cookie dough on a pan and flash freeze them and then you can throw them into a freezer bag and store in the freezer. This prevents them from sticking together. Anytime you want a cookie, pull out however many you want and let them thaw a little on a cookie sheet and then bake. Or bake frozen and just bake a little longer.
Happy Baking,
Rachel ☕️💕
Here are more sourdough recipes you might enjoy:
“A lot of living happens in the kitchen.” ~Rachel
Sourdough Chocolate Chip Cookies
Ingredients
- 2 cups brown sugar
- 1/2 cup butter one stick
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp salt
- 1 tsp baking soda
- 3/4 cup sourdough starter
- 3 cups all-purpose flour
- 1 1/2 cups chocolate chips
Instructions
- In a mixer, cream the brown sugar and butter together. Add the eggs and vanilla and mix. Next add the salt, baking soda, sourdough starter, and slowly add the flour. Mix on medium speed for a minute or two. Add the chocolate chips and mix just till combined.
- Bake right away or let it ferment in the fridge for a couple hours or overnight.
- Drop by spoonful on cookie sheet and bake in a preheated 350 degree oven for 10-12 minutes until lightly browned on top.
- Place on parchment paper and let cool. Store in an airtight container.
