Description
These Sourdough Discard Chocolate Chip Cookies are a delightful blend of flavors, featuring chocolate chunks and a simple prep that leads to irresistibly chewy cookies. Perfect for anyone looking for an easy way to use sourdough discard!
Ingredients
Scale
- 100 g unsalted butter
- 175 g light brown soft sugar
- 115 g sourdough discard
- 1 medium egg
- 1 tsp vanilla
- 250 g plain flour
- 1 tsp bicarbonate of soda
- pinch of sea salt
- 200 g chocolate chunks
Instructions
- In a bowl, combine the butter and sugar and beat until creamy.
- Incorporate the egg, vanilla, and sourdough discard, then beat again until mixed well.
- Mix in the flour, bicarbonate of soda, and salt until combined.
- Fold in the chocolate chunks to evenly distribute.
- Using a 5cm scoop or a heaped tablespoon, portion the cookie dough.
- Chill the dough for at least one hour; freezing gives the best results.
- Preheat the oven to 200ºC/180ºC fan and prepare two large trays with parchment paper.
- Place the cookie portions on the trays, ensuring space between them as they spread.
- Bake for 12-14 minutes and allow to cool completely.
Notes
For best flavor, ensure the butter is at room temperature before mixing.
Chilling the dough helps achieve a chewy texture and enhances the flavors.
Feel free to substitute chocolate chunks with your favorite add-ins like nuts or dried fruits.
Nutrition
- Serving Size: 1 cookie
- Calories: 162
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg