Sourdough Discard Chocolate Chip Cookie Recipe
Learn how to make sourdough chocolate cookies with your discard to save the waste and enjoy a soft and chewy cookie
Servings 16 cookies
Calories 890kcal
Equipment
- 2 Mixing Bowls these will be set to the side
- 1 Kitchen aid mixer with bowl Optional: you can use a third bowl and hand mixer
- 1 Spatula or spoon
- 1 Cookie Tray
- 1 parchment paper
- 1 plastic wrap
Ingredients
Dry Ingredients
- 95 g all-purpose flour
- 125 g bread flour
- 5 g fine sea salt
- ¼ tsp baking soda
- ½ tsp baking powder
Wet Ingredients 1 (set to side)
- 1 large egg
- 125 g sourdough discard
- 5 g vanilla extract
Wet Ingredients 2 (set to side)
- 113 g unsalted cubed butter
- 100 g light brown sugar
- 100 g white granulated sugar
- 340 g chocolate chips of choice
Instructions
Mix Dry Ingredients
- Use a whisk or fork to mix the bread flour, all-purpose flous, baking soda, baking powder and salt into a bowl. Set to the side
Mix Wet Ingredients 1
- Mix with a whisk or fork the egg, vanilla extract, and sour dough starter until smooth (this may take a few minutes for your starter to mix in). Set aside.
Mix Wet Ingredients 2
- Place the cubed butter, light brown sugar, and granulated sugar into your stand mixer bowl (or large bowl) with a paddle attachment.
- Mix on low speed for 1 minute until small crumbles form. Scrape the edge.
- Add chocolate chips and mix for 45 seconds. Scrape the edge.
Bringing it all together
- Add the dry ingredients to your "wet ingredients 2" that are in your large mixer or stand mixer. Mix around 30 seconds until it becomes crumbly.
- Pour the "wet ingredients 1" egg mixture into your large bowl for 20-30 seconds. The dough will start to be uniform and pull away from the bowl.
- Use a spatula to stir the ingredients to ensure mixed together.
Prep & Chill
- Use your hands or a cookie scoop to portion the dough onto a cookie tray covered with parchment paper. (2 scoops per cookie if you use a scoop).
- Cover with plastic wrap(to stop them from drying out) and chill the dough in the fridge for 2-24 hours (longer the better).
Bake Time
- Preheat oven to 375℉.
- Bake 15-17 minutes (when you see the edges get golden, take them out slightly underbaked).
- Allow the cookies to rest on the baking tray for 5 minutes before transferring to a cooling rack
Notes
- Store in room temperate
- Store in air-tight containers for up to 7 days
- Frozen dough is good up to 2 months
- If you do not have bread flour, you can use all purpose in a 1:1, but it will make the cookie less chewy.
