Dessert

Sourdough Discard Chocolate Chip Cookies

Name: Sourdough Discard Chocolate Chip Cookies
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 23 servings
Cuisine: Sourdough Discard
Ingredients: 227 grams butter, unsalted (1 cup); 220 grams brown sugar (1 cup); 150 grams granulated sugar (¾ cup); 1 egg (50 grams); 75 grams sourdough discard (⅓ cup); 13 grams vanilla extract (1 Tablespoon); 5 grams baking soda (1 teaspoon); 3 grams salt (½ teaspoon); 420 grams all-purpose flour (3 cups); 170 grams chocolate chunks or chips (1 cup); 170 gram english toffee bits, optional (1 cup)

Sourdough Discard

23 servings

servings

10 minutes

active time

55 minutes

total time

Start Cooking

Ingredients

227 grams butter, unsalted (1 cup)

220 grams brown sugar (1 cup)

150 grams granulated sugar (¾ cup)

1 egg (50 grams)

75 grams sourdough discard (⅓ cup)

13 grams vanilla extract (1 Tablespoon)

5 grams baking soda (1 teaspoon)

3 grams salt (½ teaspoon)

420 grams all-purpose flour (3 cups)

170 grams chocolate chunks or chips (1 cup)

170 gram english toffee bits, optional (1 cup)

Directions

Cream together butter and sugars until light and fluffy.227 grams butter, unsalted, 220 grams brown sugar, 150 grams granulated sugar

Beat in an egg, sourdough discard, and vanilla until combined.1 egg, 13 grams vanilla extract, 75 grams sourdough discard

Mix in flour, baking soda, and salt until just incorporated. Add flour slowly adding in enough that the dough does not feel overly sticky.420 grams all-purpose flour, 5 grams baking soda, 3 grams salt

Fold in chocolate chunks or chips and any other mix-ins. You can do caramel chips instead of heath bits or you can replace all together and add an additional half cup of chocolate chips.170 grams chocolate chunks or chips, 170 gram english toffee bits, optional

Using a 2-tablespoon cookie scoop, stack two scoops of dough on top of each other to form a tall cookie. Or you can use a single scoop using a 4-tablespoon cookie scoop. Place on a cookie sheet and cover. Refrigerate for at least 30 minutes or even better overnight.

Preheat the oven to 350℉. Place 6-8 dough balls on each lined sheet pan.

Bake cookies for about 15-16 minutes. Pull cookies when they are slightly browning on the edges and the top is losing its glossy sheen. Let cool for 2-3 minutes and then move to a cooling rack. Sprinkle with flaky sea salt if desired.

Nutrition

Serving Size

1 cookie

Calories

284 kcal

Total Fat

13 g

Saturated Fat

8 g

Unsaturated Fat

4 g

Trans Fat

0.4 g

Cholesterol

36 mg

Sodium

189 mg

Total Carbohydrate

40 g

Dietary Fiber

1 g

Total Sugars

25 g

Protein

2 g