Sourdough Chocolate Chip Cookies
These chewy, soft-centered chocolate chip cookies are packed with sourdough discard, bringing a subtle tang and upgraded flavor. With dark chocolate, cherries, mocha chips, and browned butter, they're rich, gooey and deeply satisfying.
Equipment
- 1 Mixing bowl Large
- 1 Whisk
- 1 Baking sheet Lined with parchment
- 1 Wire rack For cooling
Ingredients
Main ingredients
- 225 g Unsalted butter at room temperature
- 200 g Light brown sugar
- 100 g Granulated sugar
- 1 Large egg
- 150 g Sourdough starter discard or active
- 1 teaspoon Vanilla extract
- 325 g All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 200 g Dark chocolate chips
- 100 g Dried cherries
- 75 g Mocha chips
Instructions
Instructions
- Preheat your oven to 180°C (350°F) and line your baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, then mix in the sourdough starter and vanilla extract until creamy.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Slowly add dry ingredients into the wet mixture, stirring just until combined.
- Fold in the chocolate chips, dried cherries, and mocha chips gently.
- Scoop dough onto baking sheets, spacing a few inches apart.
- Bake for 12 to 14 minutes until the edges are golden and centers set.
- Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Refrigerating the dough for at least 4 hours improves flavor and texture.