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Sourdough Discard Chocolate Chip Cookies

Sourdough Discard Chocolate Chip Cookies with a Tangy Twist

Delicious Sourdough Discard Chocolate Chip Cookies, featuring a unique tanginess and gooey chocolate.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 36 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Can use margarine for dairy-free.
  • 1 cup Brown Sugar Coconut sugar works as a substitute.
  • 1 cup Sourdough Discard Should be fresh and unfed.
  • 1 Egg Yolk Can replace with a flax egg.
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 2 cups All-Purpose Flour Whole wheat flour can be used.
  • 1 teaspoon Baking Soda Ensure it's fresh.
  • 1/2 teaspoon Salt
  • 1 cup Chocolate Chips Choose between milk, dark, or semi-sweet.

Equipment

  • Mixing Bowl
  • hand mixer
  • cookie scoop
  • Baking Sheet
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream the unsalted butter and brown sugar together for 2-3 minutes.
  3. Add the sourdough discard and egg yolk, mixing until fully integrated. Add vanilla extract if desired.
  4. In a separate bowl, whisk the flour, baking soda, and salt together, then fold into the wet mixture.
  5. Gently fold in the chocolate chips until evenly distributed.
  6. Scoop the dough onto the prepared baking sheet, spacing them about 2-3 inches apart.
  7. Bake for 8-11 minutes until the edges are golden and centers look slightly underbaked.
  8. Allow cookies to cool on the sheet for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 100mgPotassium: 75mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 15mgIron: 0.5mg

Notes

For best results, ensure sourdough discard is at room temperature and consider chilling the dough before baking.

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