Easy Sourdough Chocolate Chip Cookies

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And you’ve got that sourdough discard staring at you from the fridge, silently judging your lack of baking ambition? Don’t worry, friend, I’ve got your back. Get ready for the easiest, chewiest, most ridiculously delicious sourdough chocolate chip cookies that will make you feel like a domestic goddess without, you know, actually *trying* that hard.

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just *another* cookie recipe. This is *the* cookie recipe you’ll actually make. Why? First, it’s an absolute hero for using up that sourdough discard. No more guilt! Second, it’s practically idiot-proof. Seriously, I didn’t mess it up, and my track record isn’t exactly Martha Stewart-level. The sourdough adds this incredible depth of flavor and chewiness that’s just… *chef’s kiss*. Plus, they come together super fast, so you’re not waiting around for hours when a cookie emergency strikes. It’s truly a win-win-win situation.

Ingredients You’ll Need

Gather your troops! Most of these are probably already chilling in your pantry, ready for their moment of glory.

• 1/2 cup (113g) unsalted butter: The good stuff, not that weird spread. Melted, please!
• 1/2 cup (100g) granulated sugar: Our classic sweetener.
• 1/4 cup (50g) packed light brown sugar: For that lovely chew and caramel note.
• 1 large egg: Our binder. Give it a quick whisk before adding.
• 1/2 cup (120g) sourdough discard: Straight from the fridge is totally fine. This is the star of our show, folks!
• 1 tsp vanilla extract: Because boring cookies are a crime. Don’t skimp!
• 1 1/2 cups (180g) all-purpose flour: The sturdy backbone of our cookies.
• 1/2 tsp baking soda: Our little lift-off agent.
• 1/2 tsp salt: Balances the sweetness and makes everything pop. Trust me on this.
• 1 cup (170g) chocolate chips: Your favorite kind! Milk, semi-sweet, dark, chunks – no judgment here.

Step-by-Step Instructions

Let’s get down to business! You’ll be inhaling warm cookies in no time.

1. Preheat & Prep: First things first, preheat your oven to 375°F (190°C). Line a couple of baking sheets with parchment paper. This makes cleanup a breeze, **FYI**.
2. Melt the Butter: In a medium microwave-safe bowl, melt your butter. Let it cool for a minute so it’s not scorching hot.
3. Wet Ingredients Unite: To that slightly cooled melted butter, add the granulated sugar and brown sugar. Whisk them together really well until combined. Then, crack in your egg and add the sourdough discard and vanilla extract. Whisk again until everything is smooth and happy.
4. Dry Mix: In a separate bowl, whisk together the flour, baking soda, and salt. Give it a good whisk to ensure everything is evenly distributed.
5. Combine & Conquer: Pour the dry ingredients into the wet ingredients. Mix with a spatula or wooden spoon until *just* combined. **Do not overmix!** A few streaks of flour are totally okay. Overmixing leads to tough cookies, and nobody wants that.
6. Chocolate Time: Fold in your chocolate chips. Get them nice and distributed throughout the dough.
7. Scoop & Bake: Drop rounded tablespoons of dough onto your prepared baking sheets. Leave some space between them – these beauties need room to spread a little.
8. Golden Goodness: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still a little soft. Don’t overbake! A slightly gooey center is the dream.
9. Cool Down: Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely (if you can wait that long, which I can’t).

Common Mistakes to Avoid

We’ve all been there, staring at a tray of sad cookies. Here are a few pitfalls to dodge:

• Overmixing the Dough: I said it once, I’ll say it again: **STOP MIXING when the flour is *just* incorporated.** Too much mixing develops the gluten, leading to hockey pucks instead of chewy delights.
• Not Preheating the Oven: Thinking you don’t need to preheat? Rookie mistake! A cold oven means your cookies won’t bake evenly or set properly. Give it time to get to temp.
• Eyeballing Ingredients: Baking is a science, folks. While this recipe is forgiving, try to measure your ingredients as accurately as possible, especially the flour. Too much or too little can really change the texture.
• Eating All the Dough: Okay, not a mistake for the cookies themselves, but a definite risk for your stomach. It’s incredibly tempting, but trust me, the baked version is worth the wait!

Alternatives & Substitutions

Feeling fancy, or just out of something? Here are some ideas to mix things up:

• Chocolate Variety: Instead of just chips, try a mix of dark chocolate chunks and milk chocolate chips. Or go wild with white chocolate and macadamia nuts! You do you.
• Add-ins: A sprinkle of sea salt on top before baking elevates these immensely. Feel free to throw in some chopped walnuts or pecans for extra crunch.
• Flour Power: You can substitute up to 1/4 cup of the all-purpose flour with whole wheat flour for a slightly nuttier flavor, if you’re into that kind of thing.
• Discard Temperature: While fridge-cold discard works great for convenience, some people swear by bringing it closer to room temperature for a slightly better rise. Personally, I don’t notice a huge difference with this recipe, so don’t stress it too much.

FAQ (Frequently Asked Questions)

Got questions? I’ve got mildly sarcastic answers!

• Can I use active sourdough starter instead of discard? Well, technically yes, but why mess with perfection? Discard gives a fantastic tang without the crazy rise that active starter might give, which could change the cookie’s texture. Plus, it’s called “discard” for a reason – use it up!
• Do I really have to chill the dough? For this recipe, no! That’s part of the “easy” appeal. If you *want* thicker, chewier cookies, a 30-minute chill in the fridge won’t hurt, but it’s not essential.
• My cookies spread too much! What did I do wrong? A few culprits: your butter might have been too warm, your oven wasn’t hot enough, or you might have measured too little flour. Make sure your flour isn’t packed down!
• Can I freeze the cookie dough? Heck yes! Scoop the dough onto a parchment-lined tray and freeze until solid, then transfer to an airtight container or freezer bag. Bake from frozen, adding a few extra minutes to the baking time. **IMO**, this is a genius move for future cravings.
• How long do these cookies last? In my house? About 24 hours, if I’m lucky. Realistically, in an airtight container at room temp, they’re good for 3-4 days. They never make it that long though, let’s be honest.

Final Thoughts

So there you have it, your new go-to recipe for Easy Sourdough Chocolate Chip Cookies. You’ve officially transformed that discard into something magical, and you barely broke a sweat. Now go impress someone—or just yourself—with your new culinary skills. You’ve earned those warm, gooey, slightly tangy bites of heaven!