Sourdough Chocolate Chip Cookies
Delicious chocolate chip cookies infused with sourdough for a unique tang and a perfectly chewy texture.
Ingredients
Dry Ingredients
- 450 grams 450 grams flour (3 cups) All-purpose flour works best.
- 6 grams 6 grams baking soda (1 tsp) This helps the cookies rise.
- 3 grams 3 grams baking powder (1/2 tsp) Adds extra fluffiness.
- 5 grams 5 grams salt (1 tsp) Enhances flavors.
Wet Ingredients
- 100 grams 100 grams sourdough discard (1/2 cup) Gives cookies a unique tang.
- 2 large 2 large eggs They provide structure and moisture.
- 228 grams 228 grams unsalted butter at room temperature (1 cup) For that rich, buttery flavor.
- 150 grams 150 grams brown sugar (3/4 cup, lightly packed) Adds moisture and sweetness.
- 150 grams 150 grams white sugar (3/4 cup) Contributes to the cookies' crispness.
- 4.2 grams 4.2 grams vanilla extract (1 tsp) Adds a lovely aroma and depth.
Chocolate Chips
- 340 grams 340 grams chocolate chips (2 cups) The star ingredient for sweetness and texture.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- In a large mixing bowl, cream together the sourdough discard, brown sugar, white sugar, and softened butter until light and fluffy.
- Add the eggs and vanilla extract to the wet mixture and mix until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined.
- Gently fold in the chocolate chips.
- Scoop the cookie dough onto a lined cookie sheet and refrigerate for about 20 minutes.
Baking
- Bake in the preheated oven for approximately 10 minutes, until the edges are golden brown but the centers are still soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.
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Notes
For best results, ensure ingredients are at room temperature and measure accurately. Chilling the dough helps maintain shape and enhances texture.