Sourdough discard chocolate chip cookies
Easy to bake sourdough discard chocolate chip cookies with chocolate studded throughout, and a soft delightful vanilla cookie dough
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Servings: 12 cookies
Ingredients
- 100 g unsalted butter
- 175 g light brown soft sugar
- 115 sourdough discard
- 1 medium egg
- 1 tsp vanilla
- 250 g plain flour
- 1 tsp bicarbonate of soda
- pinch of sea salt
- 200 g chocolate chunks
Instructions
- Beat together the butter and sugar in a bowl
- Add the egg, vanilla and sourdough discard and beat again
- Add the flour, bicarbonate, and salt, and mix to combine
- Mix through the chocolate
- Portion the cookies, I use a 5cm scoop but a heaped tablespoon also works
- Chill the dough for at least one hour, I do this in the freezer for best results.
- Preheat the oven to 200ºc/180ºc fan and line two large trays with parchment
- Split the cookies between the trays with gaps in between as they will likely spread
- Bake for 12-14 minutes and then leave to cool fully
Notes
- These will last for 3-4+ days
- These can freeze for 3+ months
- I use this 5cm scoop for the cookies
- I use unfed starter from the fridge but fed starter can also work