Description
A sophisticated twist on the classic chocolate chip cookie using sourdough discard for a chewy texture and complex, tangy flavor profile.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup sourdough discard
- 1 large egg
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 cups chocolate chips
Instructions
- Cream butter and both sugars until fluffy.
- Mix in the egg, vanilla, and sourdough discard.
- Whisk dry ingredients and combine with the wet mixture.
- Fold in chocolate chips.
- Chill the dough for at least 2 hours.
- Bake at 350°F for 10-12 minutes until golden.
Notes
Reduces food waste, adds probiotic-led depth of flavor, and creates a superior chewy texture compared to standard recipes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 195 kcal per cookie