Sourdough Discard Valentine Chocolate Chip Cookies
Ingredients:
1 cup sourdough discard (make sure it’s not too sour—ideally, it’s been discarded after a feeding)
1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips (feel free to use semi-sweet or milk chocolate, or a mix of both)
Red sprinkles or Valentine-themed decorations (optional)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream Butter & Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy (about 2-3 minutes).
Add Eggs & Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
Incorporate Sourdough Discard: Add the sourdough discard and mix until fully incorporated. The mixture should be thick and creamy.
Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix!
Add Chocolate Chips: Fold in the chocolate chips (and Valentine’s sprinkles if you’re using them).
Scoop & Bake: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few more chocolate chips on top for extra chocolatey goodness.
Bake: Bake for 10-12 minutes, or until the edges are golden and the centers are set. Don’t overbake; they will continue to firm up as they cool.
Cool & Enjoy: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely
