Sourdough Discard Chocolate Chip Cookies
Jump to VideoNailing the perfect blend of chewy and soft in a sourdough discard chocolate chip cookie can be tricky, but I've finally nailed it! Say goodbye to any cakiness and hello to the best cookies you'll taste this Christmas
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Ingredients
- 227 grams softened butter 2 sticks
- 100 grams sugar ½ cup
- 100 grams brown sugar ½ cup
- 225 grams sourdough starter discard 1 cup
- 1 egg
- 250 grams flour 2 cups
- 15 grams vanilla 1 tablespoon
- 5 grams salt 1 teaspoon
- 3 grams baking soda ½ teaspoon
- 100 grams M&Ms ½ cup
- 150 grams chocolate chips ¾ cup
Instructions
- In a large bowl or the bowl of a stand mixer, cream together the butter, sugars, and vanilla extract on medium speed using a paddle attachment or hand mixer until well combined.
- Add the room temperature egg and sourdough discard. Mix on low speed until just combined.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture. Scrape the sides of the bowl as needed.
- Once the dough is formed, fold in the chocolate chips and M&M's.
- Cover the mixing bowl with plastic wrap and chill in the fridge for a minimum of 30 minutes, but no more than 24 hours.
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
- Form about 22 cookie dough balls and place them on the prepared baking sheet. You can use a cookie scoop or just eyeball the balls to make them roughly equal. Just remember that we want very nice, round balls, so when they melt, we're going to get perfectly round cookies.
- Bake for 10-12 minutes at 350°F (180°C) or until the edges are golden brown and the middle is set. They'll continue to cook slightly during cooling.
- Cool on a baking sheet for 5 minutes and wait for them to firm up a bit. Then transfer them to a wire rack or on a plate if you don't have one.
Video
Notes
- To swiftly soften your butter, fill glasses with boiling water until they're hot. Empty them and turn them over your vertically placed butter sticks on the counter. The trapped warmth will do the trick! You can microwave it for about 7 seconds but don't melt it.
- Chocolate Chips: Pile them in for that melt-in-your-mouth feel.
- Dough: Should feel just right, not sticky or crumbly. Think play-dough.
- Respect the bake time: The cookies need to look a bit undone when you take them out of the oven. They might look soft, but they'll firm up as they cool. The trick is to get them out just when the edges begin to turn brown. You'll be tempted to leave them in for too long but if you want them gooey, don't overbake them!
- Don't rush the cooling: Let them chill on the tray for 5 mins, then move to a rack. If you try to move them to a rack right away, you risk breaking them apart. It's better to wait a few minutes.
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Nutrition
Serving: 1cookie | Calories: 221kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 199mg | Potassium: 44mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 279IU | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 1mg
