Sourdough Chocolate Chip Cookie Recipe
Ingredients:
1/4 cup (57g) unsalted butter, softened
1/2 cup (100g) brown sugar
1/4 cup (60g) sourdough discard
1 egg yolk
1 1/2 tsp vanilla extract
3/4 cup (95g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup (60g) chocolate chips (or more, as desired)
Optional: Flaky sea salt for topping
Yields: Approximately 12 cookies
Instructions:
1. Cream the Butter and Sugar:
In a medium bowl, whisk together 1/4 cup softened unsalted butter and 1/2 cup brown sugar until smooth and well combined, forming a paste-like consistency.
2. Add Wet Ingredients:
Mix in 1/4 cup sourdough discard, 1 egg yolk, and 1 1/2 tsp vanilla extract until fully incorporated.
3. Incorporate Dry Ingredients:
Add 3/4 cup all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt to the wet mixture. Gently mix until just combined, stopping when you can no longer see streaks of flour. Be careful not to overmix.
4. Add the Chocolate Chips:
Fold in 1/3 cup chocolate chips (or more, depending on your preference) until evenly distributed throughout the dough.
5. Chill the Dough (Optional but Recommended):
For best results, refrigerate the cookie dough for at least 1 hour. This helps the cookies hold their shape and enhances flavor.
6. Preheat the Oven:
Preheat your oven to 350°F (175°C).
7. Portion the Dough:
Scoop 1-inch balls of cookie dough and place them on a baking sheet lined with parchment paper, leaving about 1–2 inches of space between each cookie.
8. Bake the Cookies:
Bake in the preheated oven for 10–12 minutes, or until the cookies are golden brown around the edges.
9. Add a Finishing Touch:
(Optional) Sprinkle a pinch of flaky sea salt on top of the warm cookies for added flavor.
10. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
