Soft & Chewy Sourdough Discard Chocolate Chip Cookies
These soft and chewy sourdough discard chocolate chip cookies are a total family favorite—and they’re lucky to last a day in our cookie jar! I promise, once you try these, they’ll be the only chocolate chip cookie recipe you’ll ever need!
Equipment
- Large mixing bowl
- Sturdy spatula or electric mixer
- Measuring Cups and Spoons
- Cooling rack
- Plastic Wrap or Lid
Ingredients
- 3/4 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 2 tbsp molasses
- 1 1/2 cups semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1 cup sourdough discard
- 1 large egg
- 1 large egg yolk
- 2 1/2 cups all-purpose flour
- 1/2 tsp sea salt
- 2 tsp baking soda
Instructions
- Mix the butter and sugar: In a large mixing bowl, gently stir together the granulated sugar and room-temperature butter with a sturdy spatula or electric mixer on low until just combined.
- Add wet ingredients: Stir in the molasses, vanilla extract, sourdough discard, egg, and egg yolk until fully combined.
- Incorporate dry ingredients: Slowly add in the flour, baking soda, and sea salt. Stir until a tacky dough forms.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips until distributed throughout the dough.
- Refrigerate the dough: Cover the bowl and chill the dough in the refrigerator for 2 to 24 hours. Chilling allows the butter to firm up, reducing excessive spreading during baking.
- Preheat the oven: Preheat your oven to 350°F.
- Shape the dough: Scoop and roll the chilled dough into 2-inch balls. Place them 3 inches apart on a baking sheet.
- Cool the cookies: Cook the cookies for 10-12 minutes until they are light golden brown around the edges. Allow the cookies to rest on the baking sheet for at least 10 minutes before moving them to a cooling rack to fully cool.