Description
Delicious chocolate chip cookies made using sourdough discard, creating a unique flavor and minimizing waste.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the sourdough discard, egg, and vanilla extract. Mix until cohesive.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the chocolate chips.
- Drop spoonfuls of dough onto a parchment-lined baking sheet.
- Bake for 10-12 minutes until edges are golden brown.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Dough can be refrigerated for up to 24 hours for enhanced flavor. If using an air fryer, bake at 320°F (160°C) for about 8-10 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg