Description
A delightful blend of rich, nutty flavors enhanced by sourdough discard, these chocolate chip cookies are perfect for any gathering.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup sourdough discard
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the butter over medium heat until it turns light brown.
- In a bowl, combine the brown butter, brown sugar, and granulated sugar, stirring until smooth.
- Add the sourdough discard and vanilla extract, folding until blended.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips evenly.
- Drop tablespoons of dough onto a prepared baking sheet, spaced 2 inches apart.
- Bake for 10-12 minutes until edges are golden and centers are slightly underbaked.
- Let cool on the baking sheet before transferring to a wire rack.
Notes
Make cookie dough a day ahead for enhanced flavor. Use an air fryer for quick baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg