Sourdough Chocolate Chip Cookies Recipe

A little dry

So good! The texture is biscuit-like. We love it.

Great use of sourdough discard

These are DELICIOUS! I used dark chocolate chips, a #40 cookie scoop, and made 30 cookies.

SUCH A GOOD RECIPE. Used medium scoop and made 18 cookies. Baked 10-11 minutes.

These were really cakey. I think depending on the consistency of your sourdough discard and the hydration of your bread flour you may want to tweak the bread flour done quite a bit. Only used about a cup of chocolate chip and that seemed like plenty

Prefer less chocolate chips, 1 cup

These cookies came out AMAZING! instead of doubling the scoops up to make a couple big cookies I did a single scoop and made 18. I baked them for 15 minutes and let them rest on the cookie sheet for 5 then transferred to a cooling rack. I highly recommend making these!

GF: Use gf flour and almond flour in place of the 2 flours. I added coconut, cashews, oats and 1/2 caramel chips

Leave out the baking powder, and cut the salt a little bit.

Too much levening agents. These were closer to scones than cookies.

These discard chocolate chip cookies are perfection. Light and crispy around the edges and bottoms, perfectly soft in the centre without being cakey. I used 1/2 semi-sweet and 1/2 dark chocolate morsels in the batter. Recipe is a little time consuming, but easy to make. Only chilled for 2 hours and they came out delicious!

Made in cast iron skillet and added 5 extra mins

These were ok. I prefer a more crunchy cookie, these were a little too cakey for me. They are good with coffee and a bad mood tho