Sourdough Chocolate Chip Cookies
These sourdough chocolate chip cookies are fluffy and soft with the slightest crisp. Great way to use your sourdough discard!
Servings: 18 cookies
Calories: 223kcal
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- Baking sheet
- Parchment paper
Ingredients
- 2 cups flour
- 1/2 cup sourdough starter fed or unfed & brought to room temp.
- 1 egg
- 8 tablespoons unsalted butter melted
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 3/4 cup coconut sugar (if using brown sugar reduce to 1/2 cup)
- 2 teaspoons vanilla extract
- 1-1.5 cups chocolate chips
Instructions
- In a medium mixing bowl whisk together your flour, salt, baking soda, and baking powder. Set aside.
- In a separate medium bowl add your sourdough starter, melted butter, egg, sugar, coconut sugar, and vanilla extract. Using your electric mixer, mix until everything is combined.
- Slowly add your dry mixture to your wet mixture, using your electric mixer to mix everything together.
- Once complete, fold in your chocolate chips using a silicone spatula, cover the bowl with plastic wrap and allow it to rest in your refrigerator for a minimum of 1 hour or 24 hours maximum.
- When ready to bake, preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
- Using a cookie scooper or spoon, scoop 1-2 tablespoons of dough onto the baking sheet ensuring the cookies are spaced 1-2 inches apart.
- Bake for 12 minutes or until the edges of the cookies start to brown.
- Once done, allow the cookies to rest on the baking sheet for 2 more minutes before transferring them to a cooling rack.
- Allow the cookies to completely cool before transferring them to an airtight container. They can be stored like this for up to a week. You can freeze unbaked dough for up to 3 months!
Nutrition
Serving: 1cookie | Calories: 223kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Sodium: 227mg | Sugar: 15g
