Using sourdough discard in chocolate chip cookies is a great idea! It adds a bit of tangy depth to the flavor and can help make the cookies a little chewier. Here’s a basic way to incorporate it into your recipe:
Sourdough Discard Chocolate Chip Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sourdough discard (unfed)
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips (or chunks)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add wet ingredients: Beat in the egg, vanilla extract, and sourdough discard until smooth.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix!
- Add chocolate chips: Fold in the chocolate chips (or chunks).
- Scoop dough: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They will continue to cook on the baking sheet after you take them out.
- Cool: Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
The sourdough discard won’t overwhelm the flavor but will add an interesting complexity to the cookies. Have fun baking!