Sourdough Discard Chocolate Chip Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sourdough discard (unfed starter)
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips

Instructions

1. 1.Cream Butter and Sugars

   In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

2. 2.Add Eggs and Vanilla

   Beat in the eggs one at a time, then stir in the vanilla extract.

3. 3.Mix in Sourdough Discard

   Stir in the sourdough discard until well combined.

4. 4.Combine Dry Ingredients

   In a separate bowl, whisk together the flour, baking soda, and salt.

5. 5.Add Dry Ingredients to Wet Ingredients

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

6. 6.Stir in Chocolate Chips

   Stir in the chocolate chips.

7. 7.Chill the Dough

   Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 24 hours).

8. 8.Preheat Oven

   Preheat oven to 375°F (190°C).

9. 9.Bake Cookies

   Drop by rounded tablespoons onto ungreased baking sheets. Bake for 10-12 minutes, or until the edges are golden brown.

10. 10.Cool and Enjoy

    Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information

Equipment

• Large mixing bowl
• Electric mixer
• Measuring cups and spoons
• Baking sheets
• Wire rack

Tips

• For extra chewy cookies, underbake them slightly.
• Use different types of chocolate chips (dark, milk, white) for a variety of flavors.
• Add chopped nuts or dried fruit for added texture and flavor.
• If the dough is too sticky, add a little more flour, one tablespoon at a time.

Frequently Asked Questions