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Sourdough Chocolate Chip Cookie overhead shot

Sourdough Chocolate Chip Cookies (Can be Made Vegan) 

andrea blair cirignano | cedar baking company
These are the best sourdough chocolate chip cookies and this recipe is a great way to use sourdough discard and add some health benefits to a treat. Plus the texture of the center of these cookies is just like cookie dough and these can easily be made vegan!
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Course Dessert
Servings 16 cookies

Ingredients
  

  • 2 ¼ cups KAMUT® White Flour or 2 ½ cups white all-purpose flour
  • ¼ tsp baking soda
  • ½ tsp fine salt
  • 12 TBSP unsalted butter -or- vegan butter *(see note)
  • ⅓ cup sugar
  • ⅔ cup brown sugar
  • 1 TBSP pure vanilla extract
  • ½ cup sourdough discard
  • 9 oz milk chocolate chips -or- vegan chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees.**(see note) Line two baking sheets with parchment paper and set aside. Mix the dry ingredients together using a whisk or dough hook and set aside.
  • Cream together the butter and both sugars and then add the vanilla and the starter and mix until just combined. Add dry ingredients to the wet ingredients and, again, mix until just combined. Stir in the chocolate chips with a wooden spoon or sturdy spatula.
  • Use the cookie scoop to place up to 8 cookies on each parchment-lined baking sheet. If you used room-temperature butter, chill the trays with the cookie dough balls for 30 minutes before baking and preheat oven when chill time is almost finished.***(see note)
  • Bake cookies for 18 minutes and swap and rotate trays halfway through bake time. Transfer each cookie sheet to a wire rack and lightly press the bottom of a drinking glass onto the top of each cookie to flatten slightly. Let cookies cool completely on the trays before serving or storing.
  • For best results, these sourdough discard chocolate chip cookies should be kept in an air-tight container at room temperature or frozen for up to three months.

Notes

*Use cold butter if using a bowl-lift stand mixer. If using a tilt-head stand mixer or hand mixer, use softened room temperature butter.
**If you used room temperature butter, wait to preheat oven until after you’ve chilled the dough
**Skip if you used cold butter.
Keyword cookies