I don't throw my sourdough discard anymore, I use them all!!!

Chunky Sourdough Chocolate Chip Cookies 🍪😋
Yield: 12-14 Cookies (Approximately 74 grams per cookie dough ball.)
Baking Pan: Any flat sheet pan, lined with parchment paper.
Baking Temperature: 375F/190C (With fan assisted oven for 345F/175C.)
Baking Time: 11-12 minutes (Frozen Dough for 14-15 minutes)

Ingredients:
114 grams softened salted butter
100 grams granulated sugar
100 grams brown sugar
1 large egg
85 grams sourdough discard
1 teaspoon vanilla extract (optional)
203 grams all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine salt
170 grams chocolate chips

Instructions:
1. In a small bowl, mix together the dry ingredients: flour, baking soda, baking powder, and salt. Set aside.
2. Using an electric mixer, beat together the butter and sugars in a medium bowl until light and fluffy. This should take about 5 minutes.
3. Add egg, sourdough discard, and vanilla; beat on low speed for 30 seconds.
4. Gently fold in flour mixture and chocolate chips using a spatula. Do not overmix.
5. Cover the dough and chill it in the refrigerator for a minimum of 30 minutes. For optimal flavor, allow the dough to rest in the refrigerator for 12-24 hours.
Once you are ready to bake---
6. Preheat the oven for 375F/190C (With fan assisted oven for 345F/175C.)
7. Scoop 3 tablespoons (74g) of dough, shape into a ball, and place on prepared pan.
8. Bake into the preheated oven for 11-12 minutes.
9. Let the cookies sit on the baking sheet for 30 seconds. Then, use an offset spatula to move them to a cooling rack.
10. Let them cool for 10 minutes before serving. Enjoy!

Baker's Notes:
1. All ingredients must be at room temperature.
2. If using unsalted butter, incorporate an additional 1/2 teaspoon of fine salt into the recipe.
3. Let sourdough discard sit at room temperature for 30 minutes before baking.
4. Frozen dough needs a bit more time in the oven, about 14-15 minutes.
5. Let cookies cool on cooling rack for at least 10 minutes since they are chunky cookies.

P𝙡𝙚𝙖𝙨𝙚 𝓼𝓾𝓹𝓹𝓸𝓻𝓽 𝓶𝔂 𝓬𝓱𝓪𝓷𝓷𝓮𝓵 𝙗𝙮 𝙡𝙞𝙠𝙞𝙣𝙜 𝙖𝙣𝙙 𝙨𝙪𝙗𝙨𝙘𝙧𝙞𝙗𝙞𝙣𝙜. 𝙏𝙝𝙖𝙣𝙠𝙨 𝙛𝙤𝙧 𝙬𝙖𝙩𝙘𝙝𝙞𝙣𝙜!

(˵ •̀ ᴗ - ˵ ) Omo Aji ✧

Social links:

#chunkycookies #chocolatechipcookies #sourdoughchocolatechipcookies

[omo_aji]

R E C I P E !

Chunky Sourdough Chocolate Chip Cookies 🍪😋
Yield: 12-14 Cookies (Approximately 74 grams per cookie dough ball.)
Baking Pan: Any flat sheet pan, lined with parchment paper.
Baking Temperature: 375F/190C (With fan assisted oven for 345F/175C.)
Baking Time: 11-12 minutes (Frozen Dough for 14-15 minutes)

Ingredients:
114 grams softened salted butter
100 grams granulated sugar
100 grams brown sugar
1 large egg
85 grams sourdough discard
1 teaspoon vanilla extract (optional)
203 grams all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine salt
170 grams chocolate chips

Instructions:
1. In a small bowl, mix together the dry ingredients: flour, baking soda, baking powder, and salt. Set aside.
2. Using an electric mixer, beat together the butter and sugars in a medium bowl until light and fluffy. This should take about 5 minutes.
3. Add egg, sourdough discard, and vanilla; beat on low speed for 30 seconds.
4. Gently fold in flour mixture and chocolate chips using a spatula. Do not overmix.
5. Cover the dough and chill it in the refrigerator for a minimum of 30 minutes. For optimal flavor, allow the dough to rest in the refrigerator for 12-24 hours.
Once you are ready to bake---
6. Preheat the oven for 375F/190C (With fan assisted oven for 345F/175C.)
7. Scoop 3 tablespoons (74g) of dough, shape into a ball, and place on prepared pan.
8. Bake into the preheated oven for 11-12 minutes.
9. Let the cookies sit on the baking sheet for 30 seconds. Then, use an offset spatula to move them to a cooling rack.
10. Let them cool for 10 minutes before serving. Enjoy!

Baker's Notes:
1. All ingredients must be at room temperature.
2. If using unsalted butter, incorporate an additional 1/2 teaspoon of fine salt into the recipe.
3. Let sourdough discard sit at room temperature for 30 minutes before baking.
4. Frozen dough needs a bit more time in the oven, about 14-15 minutes.
5. Let cookies cool on cooling rack for at least 10 minutes since they are chunky cookies.

P𝙡𝙚𝙖𝙨𝙚 𝓼𝓾𝓹𝓹𝓸𝓻𝓽 𝓶𝔂 𝓬𝓱𝓪𝓷𝓷𝓮𝓵 𝙗𝙮 𝙡𝙞𝙠𝙞𝙣𝙜 𝙖𝙣𝙙 𝙨𝙪𝙗𝙨𝙘𝙧𝙞𝙗𝙞𝙣𝙜. 𝙏𝙝𝙖𝙣𝙠𝙨 𝙛𝙤𝙧 𝙬𝙖𝙩𝙘𝙝𝙞𝙣𝙜!

(˵ •̀ ᴗ - ˵ ) Omo Aji ✧

Social links:

#chunkycookies #chocolatechipcookies