Sourdough Discard Chocolate Chip Cookies

Soft, chewy cookies with crisp edges and rich chocolate flavor. These are a perfect way to use extra sourdough discard while making a classic, comforting treat.

Ingredients

• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) brown sugar
• 1/4 cup (50g) granulated sugar
• 1/2 cup (120g) sourdough discard
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups (180g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup chocolate chips

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
3. Add the sourdough discard, egg, and vanilla extract, mixing until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the chocolate chips.
7. Scoop dough onto the prepared baking sheet, leaving space between each cookie.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are soft.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack.