Easy Recipes Sourdough Discard Chocolate Chip Cookies

Ingredients:

• 1 cup sourdough discard (unfed)
• 3/4 cup softened butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips

Preparation Steps:

1. Preheat and Prep: Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
3. Add Eggs and Discard: Beat in the eggs one at a time, followed by the vanilla extract and sourdough discard, mixing until well incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Stir in Chocolate Chips: Fold in the chocolate chips until evenly distributed throughout the dough.
6. Scoop and Bake: Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.
7. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cooking Tips:

• Chill the Dough: If time allows, chilling the dough for an hour can help enhance the flavors and texture of the cookies.
• Adjust Consistency: Depending on the hydration of your sourdough discard, you may need to adjust the amount of flour slightly.
• Cookie Size: For uniform cookies, use a cookie scoop or measuring spoon to ensure equal size and cooking time.