Description
Enjoy the delightful Sourdough Discard Chocolate Chip Cookies that blend irresistible flavors with simple preparation. A perfect homemade treat for dessert lovers!
Ingredients
Scale
- 100 g unsalted butter
- 175 g light brown soft sugar
- 115 g 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
- In a mixing bowl, beat together the unsalted butter and light brown soft sugar until creamy.
- Add in the medium egg, vanilla, and sourdough discard, and mix until well combined.
- Sift in the plain flour, bicarbonate of soda, and sea salt, then mix until a dough forms.
- Gently fold in the chocolate chunks until evenly distributed.
- Scoop the cookie dough using a 5cm scoop or a heaped tablespoon to portion them.
- Chill the dough for a minimum of one hour, using the freezer for optimal results.
- Preheat the oven to 200ºC (180ºC fan) and prepare two large trays with parchment paper.
- Distribute the cookie dough between the trays, leaving enough space for spreading while baking.
- Bake for about 12-14 minutes, then allow to cool completely.
Notes
Chilling the dough helps to enhance the flavors and keeps the cookies from spreading too much during baking.
You can substitute chocolate chunks with chocolate chips or any preferred mix-ins for added flavor.
Store cooled cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg