I absolutely love the flavor that sourdough discard imparts into the cookies: funky, smooth, and delicious.
Technique tip: Sometimes sourdough cookies need a tad longer in the oven! Keep an eye on them.
Swap option: If you want, cut them in half and make an ice cream sandwich. I did it, and they were delicious.
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup sourdough discard or 3/4 teaspoon baking soda and 1/2 teaspoon baking powder
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1½ cup chocolate chunks
- sea salt and extra chocolate chunks, for topping
1. Cream together the butter and sugars with a whisk.
2. Add eggs, one at a time, while whisking. Next, whisk in the vanilla.
3. Add sourdough discard and whisk lightly. Don't overdo it (skip if using baking soda/powder).
4. Sift your flour and salt together (baking powder/soda as well, if going that route). Add half of the flour to your mixture and gently mix with a wooden spoon.
5. Once incorporated, add the rest of the flour. Use your spoon or spatula to gently incorporate until there is no dry flour left.
6. Add your chocolate chunks and gently fold into the dough.
7. Cover and let this mixture rest overnight in the fridge. Alternatively, you can just let the mixture rest for an hour at room temperature and then bake.
8. The next day, or after an hour, pre-heat your oven to 350 F.
9. On a sheet pan with parchment paper, scoop 75 grams of dough and form into a ball. Flatten a little and top with sea salt and chocolate chunks.
10. Bake for 18 minutes, or until golden-brown. I trim the edges with a knife to make them evenly round after they cooled.