Introduction
There’s something truly magical about the aroma of freshly baked cookies wafting through the house, especially when they’re warm, chewy, and loaded with chocolate goodness. This recipe for Classic Sourdough Discard Chocolate Chip Cookies not only satisfies your sweet cravings but also puts your sourdough starter discard to delicious use! These cookies are the perfect combination of rich, buttery flavor and a delightful chewy texture, making them a hit for both kids and adults alike.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup sourdough starter (discard)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps to ensure that your cookies bake evenly and don’t stick.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
- Add the sourdough starter, egg, and vanilla extract to the butter mixture. Mix until everything is well combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. This step helps to aerate the flour and distributes the baking soda evenly throughout the mix.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies!
- Fold in the chocolate chips gently until they’re evenly distributed throughout the dough. You want each bite to be packed with chocolatey goodness!
- Drop rounded tablespoons of dough onto the prepared baking sheet, making sure to space them about 2 inches apart to allow for spreading as they bake.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown but the centers still look a bit soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. This resting time helps them set perfectly before transferring them to a wire rack to cool completely.
Notes or Tips
For an extra touch, consider sprinkling a little sea salt on top of the cookies right before baking. This will add a delicious contrast to the sweetness of the chocolate chips. Also, feel free to substitute half of the chocolate chips with chopped nuts or dried fruit to create your own unique version!
Cooking Techniques
This recipe showcases the simple but essential techniques of creaming and gentle folding, which are key to achieving that perfect cookie texture. Creaming involves beating the butter and sugars until light and airy, introducing air into the dough, while folding helps you combine the ingredients without deflating that precious air. These methods will elevate your baking game and enhance the overall taste and texture of your cookies!
FAQ
Can I freeze the dough for later use?
Absolutely! You can scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the cookie dough balls to a zip-top bag. When you’re ready to bake, just take out as many as you need and bake them straight from the freezer, adding a couple of extra minutes to the baking time.
What can I do with leftover sourdough starter?
This recipe is perfect for using up sourdough starter discard; however, if you have more, you can also use it in pancakes, waffles, or even breads!
Conclusion
These Classic Sourdough Discard Chocolate Chip Cookies are not just a treat; they’re a wonderful way to utilize your sourdough starter while creating something truly scrumptious. The blend of flavors and textures will have everyone coming back for more, and your kitchen will be filled with warmth and delight. So grab your mixing bowl, and let’s get baking!