Sourdough Discard Chocolate Chip Cookies
Thick, chewy chocolate chip cookies made with sourdough discard. An overnight rest in the fridge gives them a deeper flavor and a subtle tang that plain chocolate chip cookies don't have. Makes about 24, and the dough freezes beautifully.
Equipment
- Stand mixer or hand mixer
- Two mixing bowls
- Cookie scoop (3 tablespoon / #24)
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup 227g unsalted butter, softened
- 1 cup 192g white granulated sugar
- 1 cup 200g light brown sugar, lightly packed
- 2 large eggs room temperature
- 3/4 cup 189g sourdough discard
- 2 teaspoons 10g vanilla extract
- 3 cups 420g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons 8g salt
- 2 cups chocolate chips or chopped chocolate
- Flaky sea salt for topping optional
Instructions
- In a stand mixer with the paddle attachment, cream the softened butter, white sugar and brown sugar until pale and fluffy, 2 to 3 minutes.
- Add the eggs, sourdough discard and vanilla. Mix until light and fluffy again, scraping the bowl once.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
- Add the dry ingredients to the wet in two or three additions, mixing on low. Stop as soon as no dry flour remains. Do not overmix.
- Fold in the chocolate chips by hand with a spatula.
- Scoop the dough into balls, about 3 tablespoons each, and place them 2 inches apart on a parchment-lined baking sheet. You should get about 24.
- Cover the tray with plastic wrap and chill for at least 1 hour, or 12 to 24 hours for the best flavor and texture. Dough keeps in the fridge up to 2 days.
- Preheat the oven to 375°F (190°C). If using, sprinkle a small pinch of flaky salt on each dough ball.
- Bake 10 to 12 minutes, until the edges are golden brown and the centers still look slightly underdone.
- Remove from the oven and transfer immediately to a wire rack to cool.
Notes
Weigh the flour if possible. Over-measured flour is the most common cause of dry cookies.
For a chewier cookie, replace half the all-purpose flour with an equal weight of bread flour.
Baked cookies keep in an airtight container at room temperature for up to 1 week.
To freeze dough: freeze scooped balls on a tray until solid, then transfer to a freezer bag. Keeps 3 months. Bake from frozen at 375°F, adding 1 to 3 minutes.
To freeze baked cookies: cool completely, freeze on the tray, then store in an airtight container with parchment between layers. Keeps 3 months.
Active starter can be substituted for discard with no change to the recipe.
For a chewier cookie, replace half the all-purpose flour with an equal weight of bread flour.
Baked cookies keep in an airtight container at room temperature for up to 1 week.
To freeze dough: freeze scooped balls on a tray until solid, then transfer to a freezer bag. Keeps 3 months. Bake from frozen at 375°F, adding 1 to 3 minutes.
To freeze baked cookies: cool completely, freeze on the tray, then store in an airtight container with parchment between layers. Keeps 3 months.
Active starter can be substituted for discard with no change to the recipe.
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