Chocolate Chip Cookies With Sourdough Starter
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Sourdough Chocolate Chip Cookies

Course: Dessert
Cuisine: American

Equipment

  • 1 Lg Bowl
  • 1 Baking Sheet
  • Parchment Paper

Ingredients

  • 1 3/4 Stick Butter, 14 Tablesoons
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1 Lg Egg
  • 1 Cup Sourdough Starter, Unfed
  • 1 TBSP Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 1 TSP Kosher Salt
  • 1 TSP Baking Soda
  • 2 Cups Large Chocolate Chips

Instructions

  • In a large bowl, combine softened butter and sugars. (Butter should be soft enough to mix by hand)
  • Add the egg and stire until incorporated
  • Stir in the sourdough starter and vanilla extract
  • Add flour, salt, and baking soda. Mix carefully and avoid overmixing
  • Fold in the chocolate chips. Refrigerate dough for at least 15 minutes, or up to overnight for a more cake-like texture
  • When ready to bake, preheat over to 350 F (let refrigerated dough come to room temperature before baking)
  • Drop spoonfuls (2-3 tablespoons) of dough onto a parchment-lined baking sheet. A 3 tablespoon ice cream scoop works well

Baking:

  • For cake-like cookies: Bake 8-10 minutes
  • For chewy cookies (recommended): Bake 6-8 minutes. Cookies may look slightly wet in the center, that's okay. The will continue to cook through after being removed from the oven.