The BEST ever Sourdough Discard Chocolate Chip Cookies~
Soft but a little chewy, nuts or no nuts, you can’t go wrong with this recipe. Just another way to use that sourdough discard. This is a two day process, but so worth the wait.
Ingredients:
2/3 C Sourdough discard
2 sticks softened butter
1 1/2 C Brown sugar, 1/2 C White Sugar
1 Egg
3 C Flour ( I used 1/2 All Purpose and 1/2 Golden Wheat
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1 TBLSP Vanilla
1 C Dark Chocolate Chips
Dash of salt, cinnamon
Day 1:
In a stand mixer, beat butter and sugar then add your egg, your sourdough discard and vanilla and mix for a good minute on medium speed.
Next add your chocolate chips and walnuts and mix.
This is the key~ cover the bowl and pop in the fridge overnight..
Day 2:
Remove dough from fridge and pre heat oven to 375 Line a cookie sheet with parchment paper.
With a medium scoop or two spoons, scoop out dough and form into rough balls.
Bake for 12 minutes or until just golden brown, remove from pan and cool on a wire cooling rack.
This should make about 18-20 cookies depending on your size.
Store cookies in an air tight container. These are great frozen, pop in a ziplock bag.
