Description
Stop wasting starter! This recipe uses a full cup of discard for incredibly moist, tangy-sweet cookies. Step-by-step instructions guarantee a perfect 375°F bake. Full nutrition info available.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup unfed sourdough discard (100% hydration)
- 1 large egg
- 2 teaspoons vanilla powder
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Step 1: Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a large bowl or stand mixer, cream the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 3-4 minutes).
- Step 2: Beat in the egg and vanilla bean paste until fully incorporated, scraping down the sides of the bowl as needed. Reduce the speed to low, then mix in the sourdough discard until the mixture is uniform and creamy.
- Step 3: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough once the flour is added.
- Step 4: Fold in the chocolate chips using a spatula. For the best flavor and texture, cover the bowl and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours, to allow the discard to fully hydrate the flour.
- Step 5: Scoop the chilled dough using a 2-tablespoon cookie scoop onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the deepest, richest flavor profile, extend the dough chilling time to 12-24 hours; the longer rest maximizes the subtle tang from the sourdough discard and dramatically improves chewiness.
- Keep cooled cookies stored airtight at room temperature for up to 5 days, adding half a slice of plain bread to the container to absorb excess moisture and keep them soft.
- To revive the fresh-baked melt, microwave individual cookies for 8-10 seconds, or warm them on a sheet pan in a 300°F oven for 3 minutes until the chips are gooey.
- Serve these slightly warm cookies alongside a generous scoop of good vanilla bean ice cream or sprinkled with flaky sea salt immediately after baking to amplify the sweet and tangy contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie (approx. 34g)
- Calories: 160
- Sodium: 130mg
- Fat: 9.0g
- Saturated Fat: 5.5g
- Trans Fat: 0.1g
- Carbohydrates: 20.0g
- Protein: 12.0g