Sourdough Discard Chocolate Chip Cookies
Use up sourdough discard with these chewy, gooey chocolate chip cookies that can also be made with protein-packed einkorn flour.
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Ingredients
- 1 cup butter softened
- 1/2 cup organic cane sugar
- 1/2 cup organic brown sugar
- 1 cup sourdough starter
- 1 tbsp vanilla extract
- 2 eggs
- 2 1/2 cups einkorn flour or 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 cups chocolate chips
Instructions
- Add butter and sugars to a large mixing bowl or the bowl of a stand mixer. Beat well.
- Add sourdough starter, eggs, and vanilla extract to the bowl. Beat until smooth.
- In a separate smaller mixing bowl, mix together einkorn or all purpose flour, baking soda, and kosher salt.
- Add dry ingredients to wet and mix using paddle attachment on a stand mixer, hand mixer, or with a wooden spoon. Fold in the chocolate chips.
- Refrigerate dough for 30 minutes to 1 hour and preheat oven to 350°F.
- Drop dough by rounded tablespoonfuls on parchment or silpat covered baking sheets. Place in preheated oven and bake for 10-12 minutes.
- Remove and let cool on the cookie sheet for 5-10 minutes before transferring to a wire rack.
Servings: 3.5 dozen
Calories: 155kcal