Description
Deliciously chewy chocolate chip cookies infused with sourdough for a unique flavor twist.
Ingredients
- 450 grams flour (3 cups)
- 6 grams baking soda (1 tsp)
- 3 grams baking powder (1/2 tsp)
- 100 grams sourdough discard (1/2 cup)
- 2 large eggs
- 228 grams room temperature unsalted butter (1 cup)
- 150 grams brown sugar (3/4 cup lightly packed)
- 150 grams white sugar (3/4 cup)
- 5 grams salt (1 tsp)
- 4.2 grams vanilla extract (1 tsp)
- 340 grams chocolate chips (2 cups)
Instructions
- Whisk together the flour, salt, baking soda, and baking powder in a bowl.
- In a separate bowl, blend together the sourdough discard, both sugars, butter, eggs, and vanilla extract until smooth and fluffy.
- Gradually add the dry ingredients into the wet mixture and blend until just combined.
- Gently fold in the chocolate chips.
- Scoop the dough onto a lined cookie sheet, spacing them apart, and refrigerate for 20 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Once chilled, bake the cookies for about 10 minutes or until they appear almost done but remain soft in the center.
- Allow the cookies to cool on the baking pan for 5 minutes, then transfer them to a wire cooling rack.
Notes
Chilling the dough is crucial for thicker cookies. Store cookies in an airtight container. They freeze well for later enjoyment.
