Sourdough Chocolate Chip Cookies have a moist cake-like middle, slightly crispy outside, and delightful cookie flavor. This cookie recipe is the perfect way to use up your sourdough discard and treat your family.
1 ½cupssemi-sweet chocolate chipsmilk chocolate or bittersweet can be substituted
Instructions
Preheat the oven to 350 °F and line cookie sheets with parchment paper or a silicone mat.
In the bowl of an electric mixer, mix the butter and white and brown sugars until light and fluffy. Add the egg and oil. Mix until combined.
Add the sourdough starter and vanilla. Mix until combined.
In a separate bowl combine flour, salt, and baking soda. Stir or whisk to combine.
With the mixer on low, spoon dry ingredients into wet ingredients. Don't overmix.
Fold in the chocolate chips either with the mixer on low or by hand.
Rest the dough in the refrigerator for 30 minutes.
Scoop 12 balls of dough onto a cookie sheet (3x4) using a 1-1/2 tablespoon scoop.
Bake for 12 to 14 minutes turning the pan half way through baking.
Let the cookies rest 2 to 3 minutes on the pan before tranferring to a cooling rack.
Notes
Sourdough starters can have different consistencies. Our discard has a pancake consistency. You want your dough to be thick and sticky but not soupy. If it's too thin add a touch of flour.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.