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Sourdough discard chocolate chip cookies

The Best Sourdough Discard Chocolate Chip Cookies

These chewy sourdough chocolate chip cookies are the perfect way to use up sourdough discard. Soft, tangy, and packed with gooey chocolate, they're a farmhouse favorite you'll bake again and again.
Makes about 2 dozen cookies
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Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 cups all purpose flour
  • 2 tsp baking soda
  • 4 tsp cornstarch
  • 2 tsp salt
  • ¾ cup butter melted and cooled
  • 2 cups brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup sourdough starter
  • 2 cups chocolate chips

Method
 

  1. In a bowl, combine flour, salt, baking soda, cornstarch, and salt.
  2. In a separate bowl mix melted butter and sugars.
  3. Add eggs, vanilla, and sourdough discard and combine.
  4. Add half of the flour mixture to the wet mixture. Stir until mostly combined. Add remainder of the flour mixture. Stir until combined and thick.
  5. Fold in chocolate chips.
  6. Refrigerate cookie for at least 30 minutes,
  7. Preheat oven to 350 °F
  8. Scoop cookie dough onto cookie sheet using a large cookie scoop ( I use an ice cream scoop).
  9. Bake for 12 minutes,
  10. Allow cookies to cool on the cookie sheet for 5 minutes before moving to a cooling rack.