Sourdough Discard Chocolate Chip Cookies
These sourdough chocolate chip cookies are a thick bakery style cookie made with sourdough discard, brown sugar, vanilla, and tons of chocolate chips.
Ingredients
- 1 cups butter melted
- ½ cup sugar
- 1 ½ cups brown sugar
- ½ cup discard
- 2 large eggs
- 3 tsp vanilla
- 4 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp salt
- 3 cups chocolate chips
Instructions
- Mix butter, sugars and discard. Add eggs and vanilla. Set aside.
- Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
- Add dry ingredients to the butter mixture, do not overmix here. Leave a little bit of dry materials before adding in the chocolate chips. You want everything to be JUST incorporated.
- Chill in the fridge for four hours or as long as overnight for an extended ferment (do not do this on the counter and do not skip this step).
- Preheat the oven to 375ºF. Spoon out dough and roll into balls before placing on the pan. About 2-3 tbsp
- Bake for 10-12 minutes. Do not overbake.
Video
Notes
Yields about 48 cookies. I will often bake half of the dough and freeze the other half of the dough.
To freeze, shape into balls and place onto baking sheet. Place baking sheet into freezer for 30-60 minutes. Once frozen you can store in a ziplock bag in the freezer. Pull out frozen dough balls and bake from frozen, add an extra 2-4 minutes to the bake time.
Nutrition
Calories: 168kcal | Carbohydrates: 25g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 151mg | Potassium: 57mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 128IU | Calcium: 22mg | Iron: 1mg
