Sourdough Chocolate Chip Cookies
Ingredients
- 200 g ripe sourdough starter (discard or active)
- 225 g unsalted butter, room temp
- 200 g brown sugar
- 150 g white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 400 g all-purpose flour
- 8 g baking soda (about 2 tsp)
- 8 g salt (about 1 ½ tsp)
- 450 g semi-sweet chocolate chips/chunks (mix for texture)
Instructions
- Cream butter + sugars until light and fluffy.
- Mix in eggs + vanilla, then fold in starter until smooth.
- Whisk dry ingredients (flour, soda, salt). Add to wet ingredients, mix until just combined.
- Fold in chocolate generously.
- Portion into 90 g dough balls, place on tray. Chill at least 2 hrs (overnight best).
- Bake at 350°F (175°C) for 14–16 minutes, until edges golden and centers just set.
- Cool on rack—they’ll firm up as they rest.
Notes
Sourdough Chocolate Chip Cookies (90 g each)