Chocolate chip cookie dough with the addition of sourdough starter discard. And these taste just like regular chocolate chip cookies too. A great way to use your sourdough starter discard.
I have just embarked on my sourdough bread making journey, but was having a hard time throwing away my discard when feeding it. I was given a 30-year old starter and that just seems special to me. So I plan on using the discard to make other recipes. And first up was chocolate chip cookies. No waste in this house!
Chocolate Chip Sourdough Cookies
Print RecipeIngredients
- 8 tablespoons unsalted butter, room temperature
- 3/4 cup white sugar
- 3/4 cup brown sugar, packed
- 1 egg, room temperature
- 2 teaspoons vanilla extract (I used Rodelle Bakers Extract)
- 1/2 cup sourdough starter
- 1-3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt (omit if using salted butter)
- 1/8 teaspoon ground nutmeg
- 2 cups semi-sweet chocolate chips
Instructions
Using an electric mixer, cream together the butter and both sugars. Mix on medium high until fully incorporated. Change the mixer to low speed and add the egg and vanilla extract and increase the speed until fully mixed in. Add the sourdough starter and mix until combined.
Scrape down the sides of the bowl and turn the mixer on low speed, adding the flour, baking soda, salt and nutmeg. Mix until just combined. Stir in the chocolate chips.
Chill cookie dough for 2-3 hours or overnight. Once chilled, preheat oven to 350-degrees and line two cookie sheets with parchment paper of silicone baking liner.
Scoop standard sized cookie dough balls onto the cookie sheet, leaving a few inches in between dough balls. Bake for 8-10 minutes in 350-degree oven.
Once baked to desired doneness, remove from oven and let cookies set for 10-15 minutes before transferring to a wire rack to finish cooling completely. Repeat process with second cookie sheet.
Notes
Store cookies in an airtight container at room temperature. Cookies stay fresh for 5-7 days.
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