I love sourdough bread. I actually just baked my first loaf from scratch after feeding my starter for over a year. Up until then, Pinterest saved me from wasting all my starter and still satisfying my craving for sourdough. I found so many recipes that use only the discard, which is the unfed portion of the starter.
I also love chocolate chip cookies, so I was super excited when I stumbled upon this recipe. It did not disappoint and has quickly become my favorite chocolate chip recipe.
The sourdough discard adds a unique flavor and a certain richness making them unlike any other cookie. Plus, you get the benefits of sourdough from the fermented starter, which makes these cookies that much more enjoyable. The original recipe was a small batch recipe. I have modified it slightly to be make more cookies in one batch.
Also, full disclosure, I LOVE a chewy, slightly underbaked cookie, so that is how I made the recipe. If you prefer a more well done, cake like cookie, just keep the in the oven for another 2-3 minutes. I also didn’t have flaky sea salt when I made this batch, so I just used regular sea salt, but the flaky takes it to the next level.
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter at room temperature
1 cup brown sugar
1/2 cup sourdough discard
2 egg yolks
1 teaspoon vanille extract
3/4 cup chocolate chips
Flaky sea salt for topping
Preheat oven to 350 F.
Cream together butter and sugar in a large bowl for 2-3 minutes
Add the sourdough discard, egg yolk, and vanilla. Mix well.
In a small bowl, mix flour, salt and baking soda
Add flour mixture to the wet ingredients until just barley combined
Mix in chocolate chips
Scoop large spoonfuls (~2 tablespoons) onto baking tray
Bake for 10-12 minutes: they may not seem totally done, but they firm up
Top with sea salt after removing from oven
Let cool for at least 10 minutes before transferring them
Makes about 20 cookies