Big Sourdough Chocolate Chip Cookies {discard}
These big sourdough chocolate chip cookies made with discard are rich and buttery with a gooey center and chewy texture. Perfect with a glass of ice cold milk!
Ingredients
- 1 3/4 Cups AP Flour
- 1/2 tsp Kosher Salt
- 1/2 tsp Soda
- 10 TBSP butter room temp
- 3/4 Cup Brown Sugar
- 3/4 Cup Table Sugar
- 2 Eggs
- 2 tsp Vanilla
- 1/4 Cup Starter Discard
- 1 1/2 Cup Semi-sweet Chocolate Chips
Instructions
- Begin by putting your room temperature butter, table sugar and brown sugar into the bowl of your stand mixer and cream these together on medium speed using the paddle attachment until the mixture becomes light and airy.10 TBSP butter, 3/4 Cup Table Sugar, 3/4 Cup Brown Sugar
- Add the eggs and vanilla to the creamed sugar and mix on low speed until everything is blended. Then, add in your sourdough starter discard and mix for a few seconds on low speed.2 Eggs, 2 tsp Vanilla, 1/4 Cup Starter Discard
- In a separate bowl, mix together the flour, salt, and soda.1 3/4 Cups AP Flour, 1/2 tsp Soda, 1/2 tsp Kosher Salt
- Turn the stand mixer onto the lowest speed and slowly add the flour a little at a time until it is fully incorporated. Turn off the mixer and scrape the dough down off the sides of the bowl. Then, add in the chocolate chips and mix on low until just incorporated.1 1/2 Cup Semi-sweet Chocolate Chips
- Transfer the dough in the mixing bowl to the refrigerator and allow the dough to chill for one hour. This will prevent your cookies from spreading and help them to hold shape while they bake.
- Preheat the oven to 325 degrees. Place the cookies into the preheated oven and bake on the center rack for 12 minutes. After 12 minutes, rotate the cookie sheet 180 degrees so that the cookies in back are now in front. Continue baking for 10 -12 more minutes, or until the edges of the cookies are golden brown and the tops look set. Remove the cookies from the baking sheet and allow to cool on a wire cooling rack.