Sourdough Chocolate Chip Cookies

So, you’ve got that sourdough starter bubbling away, maybe even named it. Good for you! But let’s be real, you’re probably accumulating a mountain of discard that you feel guilty about tossing, right? And you’re craving something warm, gooey, and utterly delicious that isn’t *another* pancake or crumpet. You want chocolate. You want cookies. You want… **Sourdough Chocolate Chip Cookies**!

Why This Recipe is Awesome

Listen, I get it. Life’s busy, and sometimes baking feels like a whole ordeal. But this recipe? It’s basically a culinary high-five to your future self. Not only does it use up that sourdough discard (bye-bye guilt!), but it transforms it into something magical. We’re talking chewy, slightly tangy, deeply flavorful cookies that are a serious upgrade from your grandma’s (no offense, Grandma!). Plus, it’s pretty darn **idiot-proof**. If I can make these without setting off the smoke detector, you totally can too. It’s quick, satisfying, and makes you look like a domestic god/goddess with minimal effort. Win-win-win!

Ingredients You’ll Need

Gather your troops! Here’s what you’ll need to make these bad boys happen:

• **1/2 cup (113g) Unsalted Butter, softened:** Not melted, friend. Softened. Unless you’re going for flat, sad cookies.
• **1/2 cup (100g) Granulated Sugar:** The basic sweet stuff.
• **1/4 cup (50g) Packed Light Brown Sugar:** For that extra chewiness and caramel goodness. Don’t skimp.
• **1 Large Egg:** Your binding agent. Make sure it’s room temp if you’re feeling fancy.
• **1 teaspoon Vanilla Extract:** Because vanilla makes everything better. It’s science.
• **1 cup (240g) Sourdough Discard:** This is the star of the show! Unfed, straight from the fridge is perfect.
• **1 1/4 cups (150g) All-Purpose Flour:** Just regular flour, no need to get crazy.
• **1/2 teaspoon Baking Soda:** Helps them get puffy and soft.
• **1/4 teaspoon Salt:** Crucial for balancing the sweetness and making the flavors pop. Don’t skip it!
• **1 cup (170g) Chocolate Chips:** Use good quality! Semi-sweet, milk, dark – your cookie, your rules.

Step-by-Step Instructions

1. **Cream the Fats:** In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until it’s light and fluffy. This usually takes about 2-3 minutes with an electric mixer. You want it pale and glorious.
2. **Add Wet Ingredients:** Beat in the egg and vanilla extract until they’re fully combined. Then, stir in that glorious sourdough discard. It might look a little weird, but trust the process.
3. **Combine Dry Ingredients:** In a separate, smaller bowl, whisk together the flour, baking soda, and salt. Make sure everything is well mixed so you don’t get pockets of baking soda (blech).
4. **Mix Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. **Do not overmix!** Overmixing leads to tough cookies, and nobody wants that.
5. **Fold in Chocolate:** Gently fold in the chocolate chips. Make sure they’re evenly distributed so every bite is chocolatey heaven.
6. **Chill (Don’t Skip This!):** Cover the dough and refrigerate for at least 30 minutes. An hour is better, but even 30 helps immensely with flavor and texture. This is a **key step** for truly epic cookies.
7. **Preheat and Prep:** While the dough chills, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
8. **Scoop and Bake:** Drop rounded spoonfuls of dough (about 1.5-2 tablespoons each) onto the prepared baking sheet, leaving some space between them. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
9. **Cool and Enjoy:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Or, you know, eat one hot. I won’t tell.

Common Mistakes to Avoid

We’ve all been there. Here’s how to sidestep those classic cookie blunders:

• **Overmixing the Dough:** Seriously, stop it. As soon as the flour disappears, put down the mixer. Overmixing develops too much gluten, resulting in a tough cookie. You want tender, chewy, delightful cookies, not hockey pucks.
• **Skipping the Chill Time:** Oh, you think you’re too good for chilling your dough? Rookie mistake. Chilling solidifies the butter, preventing your cookies from spreading into flat, greasy discs. It also deepens the flavor. **Patience, young grasshopper.**
• **Not Preheating the Oven:** Ever put cookies into a cold oven? You get sad, pale, unevenly baked cookies. Always preheat!
• **Baking Too Long:** “Just a few more minutes for extra crispiness!” No! Pull them out when the edges are set and the centers look slightly underdone. They continue to cook on the hot baking sheet. This is the secret to soft, chewy centers.
• **Using Cold Butter That Isn’t Softened:** Trying to cream cold, hard butter with sugar is a recipe for arm pain and lumpy dough. **Let it soften!**

Alternatives & Substitutions

Feeling adventurous? Or maybe you’re out of something crucial? Here are a few ideas:

• **Chocolate Variety:** Don’t limit yourself to just chips! Try chopped chocolate bars, dark chocolate chunks, or even a mix of milk and white chocolate for a party in your mouth.
• **Add-ins:** A handful of chopped nuts (walnuts, pecans!), shredded coconut, or a pinch of cinnamon can elevate these cookies to new heights. Just don’t go overboard, we still want the chocolate to shine.
• **Flour Power:** While AP flour is standard, you can experiment with a small amount of whole wheat flour (maybe replace 1/4 cup AP with whole wheat) for a nuttier flavor. Just be aware it can make cookies a bit denser.
• **Butter Alternatives:** Ghee can work, offering a slightly nuttier flavor. For a dairy-free option, a good quality plant-based butter (like Miyoko’s or Earth Balance sticks) can be substituted 1:1, but the texture might vary slightly.

FAQ (Frequently Asked Questions)

• **Can I use a fed sourdough starter instead of discard?** Technically, yes, but your cookies might spread a bit more, and the tang will be less pronounced. Discard is king here for its unique flavor and consistency.
• **How long can I keep the dough in the fridge?** You can chill the dough for up to 2-3 days. Longer chilling equals deeper flavor, IMO. Just cover it tightly!
• **Can I freeze the cookie dough?** Absolutely! Scoop individual portions onto a parchment-lined tray and freeze until solid. Then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
• **My cookies spread too much! What happened?** Likely culprit: your butter was too warm or melted, or you skipped the chilling step. Make sure your butter is soft, not greasy, and **always chill your dough!**
• **What if my sourdough discard is super runny or super thick?** The consistency can vary. If it’s very runny, you might need to add a tiny bit more flour (like a tablespoon). If it’s very thick, add a tiny splash of milk or water. Use your judgment!

Final Thoughts

So there you have it, folks! Sourdough Chocolate Chip Cookies that are easy, delicious, and a fantastic way to use up that discard you’ve been hoarding. These aren’t just cookies; they’re a testament to your resourcefulness and impeccable taste. Now go forth, bake these beauties, and bask in the glory of your culinary prowess. Share them with friends, impress your family, or—let’s be real—eat them all yourself while binging your favorite show. You’ve earned it!