Introduction
Welcome to a delightful twist on a classic favorite! These Classic Sourdough Discard Chocolate Chip Cookies are not just your average cookies; they are a wonderful way to transform leftover sourdough discard into something truly scrumptious. Imagine biting into a warm cookie, where the outer edge is crisp and golden brown, while the center is rich and chewy, filled with melty chocolate chips. Perfect for sharing (or keeping all to yourself!), these cookies are bound to become a go-to recipe in your kitchen!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup sourdough discard
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 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 to ensure easy cleanup.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, filling your kitchen with a sweet aroma.
- Add the sourdough discard, eggs, and vanilla extract to the butter mixture, mixing until everything is well incorporated and perfectly smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, making sure to break up any clumps.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a little lumpiness is perfectly fine!
- Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough for that irresistible burst of flavor in every bite.
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving ample space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are beautifully golden brown and the centers look slightly underbaked. This will yield that perfect chewy texture!
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes or Tips
For an extra touch of flavor, consider adding a sprinkle of sea salt on top of the cookies just before baking. This contrasting flavor enhances the sweetness and richness of the chocolate. If you’d like to mix things up, try adding nuts or dried fruit alongside the chocolate chips for added texture!
Cooking Techniques
This delightful cookie recipe introduces a simple yet effective technique of creaming butter and sugars to create a light, airy texture. Be sure to incorporate the ingredients gently when folding in the chocolate chips, as this ensures a well-mixed dough without overworking the flour.
FAQ
Can I freeze these cookies? Absolutely! You can freeze the baked cookies for up to three months. Just let them cool completely, then place them in an airtight container.
What can I substitute for sourdough discard? If you don’t have sourdough discard, you can substitute it with an equal amount of plain yogurt or applesauce for a similar texture.
How do I know when the cookies are done? Look for the edges to be golden brown and the centers to appear slightly underbaked; they will continue to set as they cool.
Conclusion
These Classic Sourdough Discard Chocolate Chip Cookies are not only a fantastic way to use up leftovers, but they also offer a delightful treat that you and your loved ones can enjoy anytime. So roll up your sleeves, gather those ingredients, and indulge in the warmth of home-baked goodness. Happy baking!