Tangy Dough Chocolate Chip Cookies Your New Favorite
Delight in these tangy dough chocolate chip cookies made with sourdough starter discard. Soft, cake-like, and packed with chocolate chips, this easy recipe will become your new favorite treat!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 14 tablespoons unsalted butter slightly softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 1 large egg room temperature
- 1 cup sourdough starter unfed
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 teaspoon baking soda
- 2 cups large chocolate chips
Instructions
Preparation Steps
- In a large bowl, combine the softened butter and the granulated and brown sugars. Mix well until creamy.
- Add the egg to the mixture and stir until fully incorporated.
- Stir in the sourdough starter and vanilla extract until combined.
- Gradually add the all-purpose flour, Kosher salt, and baking soda. Mix carefully to avoid overmixing.
- Fold in the large chocolate chips. Refrigerate the dough for at least 15 minutes, or up to overnight.
- Preheat the oven to 350°F (177°C). Let the refrigerated dough come to room temperature.
- Drop 2-3 tablespoon-sized spoonfuls of dough onto a parchment-lined baking sheet. Bake for 6-8 minutes for chewier cookies or 8-10 minutes for cake-like texture.
Notes
Cookies may appear slightly undercooked in the center but will firm up while cooling. Store in an airtight container for up to 5 days or freeze for longer storage.