Description
A recipe for delicious sourdough chocolate chip cookies, offering a unique tangy flavor and chewy texture.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white granulated sugar
- 1 cup light brown sugar, lightly packed
- 2 large eggs
- ¾ cup sourdough discard
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- In a stand mixer with a paddle attachment, cream together butter, white sugar and brown sugar until light and fluffy.
- Add eggs, sourdough discard, and vanilla. Mix well until light and fluffy.
- In a separate large bowl, mix together flour, baking soda, baking powder and salt.
- Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.
- Fold in chocolate chips.
- Roll cookies into a ball using 3 tablespoons of dough per cookie. Place them 2 inches apart on a parchment lined cookie sheet.
- Chill in the refrigerator for at least an hour, or up to 2 days for a longer fermentation.
- Preheat the oven to 375°F.
- Bake for 10-12 minutes.
Notes
- Longer chilling times will result in a tangier cookie.
- For chewier cookies, use more brown sugar than white sugar.
- Ensure your sourdough discard is active and fed for the best flavor.