I have been messing around with sour dough starter recipes for a few years, and recently have been trying more recipes using the discard. I hate throwing the discard away everytime I am feeding the starter. Recently, Sour Dough Chocolate Chip cookies have become a new favorite for the family and guests who arrive when I am baking. This recipe makes 18 cookies and once baked they freeze well.
Ingredients
- 1 cup of unsalted butter, softened
- 1 cup brown sugar
- ¾ cup granulated sugar
- 1 egg, room temperature
- ⅓ cup sourdough discard
- 1 Tbsp pure vanilla (I also add a little vanilla paste)
- 1 tsp baking soda
- ½ tsp salt
- 3 cups all-purpose flour
- 1 cup chocolate chips (I often mix semi-sweet and milk chocolate)
Directions:
Cream together butter and sugars until light & fluffy
Beat in egg, vanilla, and sourdough discard until combined.
Mix in flour, baking soda, and salt until just incorporated. Add flour slowly so the dough doesn’t get sticky. Fold in chocolate chips.
Line a Tupperware with wax or parchment paper and scoop dough into about ⅓ cup dough balls. Should make 18 cookies. Refrigerate for at least 30 minutes or even better overnight. (I put cookies on parchment-lined baking sheets and cover with plastic, so one less step, then put in the refrigerator)
Preheat oven to 375. Line a baking sheet with parchment paper
Bake cookies for 15-17 minutes. Take cookies out of the oven when they are slightly browning on the edges, and the top is losing its glossy sheen. Let cookies cool for 2-3 minutes, then move to a cooling rack. Sprinkle with flaky sea salt if desired
