Ingredients
2 1/4 cups all-purpose flour
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup sourdough discard
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips
Instructions
Preheat oven to 350°F (180°C)
Line baking sheets with parchment paper
In a medium bowl, whisk together flour, baking soda, and salt
In a separate bowl, cream butter with both sugars until fluffy
Beat in egg, vanilla extract, and sourdough discard until smooth
Gradually mix in dry ingredients until a thick dough forms
Fold in chocolate chips
Portion dough into 12 mounds per sheet (24 total)
Bake for 12 minutes, rotating sheets halfway through
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack
Notes
Use room-temperature butter for silky texture
Leftover dough can be refrigerated for 2-3 days
For crispier edges, chill dough for 30 minutes before baking
Substitute butter with plant-based unsalted alternative for vegan option
Store in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 12
- Category: Lean Chicken
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg