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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:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. 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).
  3. Add Eggs & Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
  4. Incorporate Sourdough Discard: Add the sourdough discard and mix until fully incorporated. The mixture should be thick and creamy.
  5. Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix!
  7. Add Chocolate Chips: Fold in the chocolate chips (and Valentine’s sprinkles if you’re using them).
  8. 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.
  9. 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.
  10. Cool & Enjoy: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely

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