Chocolate chip cookies are fantastic! Do you know what makes them even better? Sourdough discard. It just adds a whole extra complexity to the taste. It's amazing.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Snack
Cuisine: American
Keyword: american cookies, chocolate chip cookies, cookies
Mix the sugars and the butter until it's well incorporated. Add the egg, salt, baking soda, and vanilla extract and mix until distributed.
Add the sourdough starter and mix it in. Then gently fold in the flour, try not to mix more than absolutely necessary.
Add the chocolate chips and fold them in.
Cover the dough and put it in the fridge for at least 20 minutes, but an hour is better.
Bake the cookies
Take the dough out of the fridge to let it come up to temperature. Heat your oven to 180°C/350°F/Gas mark 4.
Grab two baking sheets lined with parchment paper.
Portion 9 cookies on each sheet. I used a 3-tablespoon ice cream scoop.
Put one sheet of cookies in the oven and bake for about 8 minutes for soft cookies and 10 minutes for crunchy cookies. Take out the cookies and put the baking sheet on a wire rack to cool for about 2 minutes.
Put the other sheet into the oven and bake those to your liking. You may also opt for baking all of the cookies simultaneously; in that case, you should switch the sheets halfway through the baking to ensure even cooking.
Once the cookies have cooled down slightly, carefully move the parchment paper to the wire rack and let them finish cooling on the wire rack.