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–+ servings

Sourdough Chocolate Chip Cookies

This recipe ingeniously incorporates sourdough discard, adding a subtle tang and chewy texture to a beloved classic, making them a perfect treat for any occasion.
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes

Ingredients

  • ½ cup unsalted butter melted
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup sourdough discard
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp salt
  • 1 ¾ cup all-purpose flour
  • 2 cups chocolate chips
  • 1 cup chopped walnuts optional

Instructions

  • Prep. Preheat the oven to 350 degrees F. Line 2 baking sheets with a piece of parchment paper or a silicone mat. Set aside.
  • Mix sugars and butter. In a large mixing bowl add the melted butter and both sugars, using a wooden spoon stir until they are well combined.
    A bowl with melted butter, brown sugar, and granulated sugar, ready for mixing.
  • Add remaining wet ingredients. Add the egg, vanilla extract, and sourdough discard to the mixing bowl. Using a wooden spoon, stir to fully combine.
    The ingredients from the first bowl combined with an egg and sourdough discard, starting the cookie dough.
  • Add baking powder, soda, and salt. Once all of the wet ingredients have been mixed, add the baking powder, baking soda, and salt. Stir to combine.
    Dry ingredients like baking powder being added to the wet mixture in the bowl.
  • Add flour. Slowly add in the flour by adding a few heaping spoonfuls to the bowl at a time. Stir to combine and repeat this process until all of the flour has been added and incorporated.
    Flour incorporated into the wet ingredients, forming a thick cookie dough.
  • Fold in chocolate chips. Add the chocolate chips and walnuts (if using) to the bowl and fold them in until they’re mixed in.
    Chocolate chips being added to the cookie dough in the bowl.
  • Shape. Using a cookie scoop, scoop out the cookie dough into 1 ½”-2” balls. Place them on the prepared baking sheet.
    Rounded scoops of cookie dough arranged on a baking sheet with parchment paper.
  • Bake. Bake the cookies at 350 degrees F for 12-15 minutes or until the edges of the cookies start to become brown.
    Baked cookies on the baking sheet showing a light golden-brown color.
  • Cool. Remove them from the oven and place them on a cooling rack. Allow them to cool for 5-10 minutes before serving. This recipe makes 24 cookies
    A hand holding a freshly baked cookie with visible chocolate chips, indicating texture and size.

Notes

You can use brown butter for a nuttier flavor.
If you use salted butter or margarine decrease the amount of salt by half.
The egg was brought to room temperature before use.
This recipe was made in one bowl and by hand. You can use an electric or stand mixer, but it’s unnecessary. 
This recipe makes 24 cookies using a 2” cookie scoop. If you make smaller cookies you’ll make more cookies.
Storage Instructions:
Store baked cookies in an airtight container at room temperature for up to 3 days. You can place them in the freezer by storing them in a freezer-safe container. Label the container and store it in the freezer for up to 3 months.
You can store the cookie dough separated into 2” balls in a freezer-safe container. Place the container in the freezer labeled for up to 3 months. Place them on a parchment-lined baking sheet and bake at 350 degrees F for 15-18 minutes or until the edges start turning golden brown.
What substitutions can I make?
You can substitute the unsalted butter for salted butter or margarine make sure to reduce the salt to ½ tsp.
You can use chopped chopped chocolate bar instead of chocolate chips.

Nutrition

Calories: 215kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 107mg | Potassium: 84mg | Fiber: 1g | Sugar: 17g | Vitamin A: 129IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg
Servings: 24 cookies
Calories: 215kcal
Author: Katie