Sourdough Dark Chocolate Chip Cookies
The most decadent and delicious chocolate cookies yet! Made with sourdough discard, lots of brown sugar and dark chocolate chips. Add pecans and you’ll have the best cookie ever!
Ingredients
- 1 cup unsalted butter, softened to room temp (8 oz.)
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar
- 2 large eggs (at room temp)
- 3/4 cup sourdough discard (can also use fed starter)
- 2 tsp. pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 2 cups dark or bittersweet chocolate chips
- 1 cup toasted pecans, chopped
Instructions
- InstructionsIn your standing mixer, or in a bowl with an electric beater, cream together butter, white sugar and brown sugar until light and fluffy. Beat in eggs, sourdough discard, and vanilla. Mix well until light and fluffy.
- In a separate large bowl, mix together flour, baking soda, baking powder and salt. Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well. Fold in chocolate chips and pecans, if using.
- Using a cookie scoop, make balls of dough that are about 1 1/2 inches in diameter. Or, roll cookies into a ball using 2 tablespoons of dough per cookie. Place them 2 inches apart on a parchment lined cookie sheet. Chill in the refrigerator for at least 30 minutes or up to 2 days for a longer fermentation.
- When ready to bake, preheat the oven to 350°F. Bake for 10-13 minutes. The edges should start to turn a golden brown. Remove from the oven and transfer to a wire rack to cool cookies.
- Serve cookies once cooled, or store in an airtight container. You can also freeze them in an airtight container.
