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Sourdough Discard Chocolate Chip Cookies

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Prep Time 15 minutes
Cook Time 12 minutes
Rest Time 1 hour
Total Time 1 hour 27 minutes
Servings: 24 cookies
Course: Cookies, Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup sourdough discard
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips

Equipment

  • Large mixing bowl
  • Baking sheet
  • Cookie scoop

Method
 

  1. Cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
  2. Beat in the egg, vanilla, and sourdough discard until smooth.
  3. Stir in the flour, baking soda, and salt just until combined.
  4. Fold in the chocolate chips.
  5. Cover and chill the dough for at least 1 hour, or overnight.
  6. Preheat the oven to 350°F (175°C). Scoop dough into 2-tablespoon rounds onto a parchment-lined baking sheet, spaced 2 inches apart, and bake for 11 to 13 minutes, until the edges are set.
  7. Cool on the pan for 5 minutes, then transfer to a rack to finish cooling.

Notes

I like these best on day two, once the dough's had a full overnight chill — the flavor rounds out and the tang from the discard gets a little more pronounced. If you're doubling the recipe for a bake sale or a school event, the dough freezes beautifully, so it's worth making a double batch and keeping half in the freezer for next time.