Sourdough Discard Chocolate Chip Cookies

Name: Sourdough Discard Chocolate Chip Cookies
Cuisine: American
Ingredients: 4 cups organic all purpose flour; 2 tsp baking soda; 4 tsp arrowroot, or cornstarch; 2 tsp salt; 1.5 sticks of melted, then cooled, butter; 2 cups brown sugar; ½ cup sugar; 2 eggs; 1 tbsp pure vanilla extract; 1 cup sourdough discard (unfed sourdough starter); 2 bags chocolate chips

5 steps

Updated at: Thu, 17 Aug 2023 09:48:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories230.6 kcal (12%)

Total Fat9.4 g (13%)

Carbs35.9 g (14%)

Sugars21.3 g (24%)

Protein3 g (6%)

Sodium182.5 mg (9%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

36 servings

4 cupsall purpose flour

4 tsparrowroot

2 tspsalt

2 cupsbrown sugar

½ cupsugar

2eggs

1 Tbsppure vanilla extract

1 cupsourdough discard

unfed sourdough starter

2 bagschocolate chips

Instructions

Step 1

Mix together the flour, baking soda, arrowroot (or cornstarch), and salt. These are your dry ingredients.

Step 2

In a separate, larger bowl, mix the butter, and sugars, then add the eggs, mix, then the vanilla and sourdough discard. Make sure all wet ingredients are fully combined.

Step 3

Add about ½ the flour mixture to the wet mixture. Stir until mostly combined, then add the remainder, and finish mixing. Everything should be well combined, and the dough should resemble a standard cookie dough at this point.

Step 4

Next, add in the chocolate chips, and stir to combine. Refrigerate for 30 minutes.

Step 5

Once ready to bake, prepare your baking sheets with either parchment paper or silicone baking mats and preheat oven (350°F). Roll cookies into balls (approx 2-3 tbsp each), then space at least 1” apart on the baking sheets. Bake at 350°F for 12 minutes. After removing them from the oven, let them cook for an extra 5-10 min on the baking sheet before moving to a cooling rack. Enjoy!