Sourdough Discard Chocolate Chip Cookies
The Bachelor Farm Stand cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Feuy Saechao on SeeMeCook
Soft, richly flavored chocolate chip cookies made with browned-sugar sweetness, semi-sweet chocolate chips, and sourdough discard for extra depth. The dough is portioned into large 70-gram cookies, frozen, and baked until the edges are as crisp as desired.
- Time
- 2 hours 45 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 225 g
- 650 g
- 250 g
- 100 g
- 7 g
- 60 g
- 6 g
- 4 g
- 6 g
- 360 g
- 340 g
Weights are estimates. Together, the ingredients weigh about 2.05 kg before cooking, which is about 70 g per serving.
Steps
Place the softened butter, granulated sugar, and brown sugar in a large mixing bowl or the bowl of a stand mixer. Cream them together on medium speed only until smooth and combined; do not overmix. The mixture should look creamy rather than excessively light and fluffy.
Add the room-temperature eggs and vanilla extract. Mix until incorporated, scraping down the bowl if needed.
Add the sourdough discard and mix again until the wet mixture is fully combined and resembles wet sand.
Add the salt, cornstarch, baking soda, and all-purpose flour directly to the bowl at the same time. The creator does not premix these dry ingredients separately.
Mix until the flour is almost, but not completely, incorporated. Stop while a small amount of flour is still visible so the dough is not overmixed.
Add the semi-sweet chocolate chips and mix just until the remaining flour disappears and the chips are evenly distributed. Reserve or eat a chip for the baker if desired.
Portion the dough into roughly 3–4 tablespoon portions, about 70 grams each, and roll each portion into a ball. Measuring the portions is optional at home but helps produce evenly sized cookies.
Arrange the dough balls on a parchment-lined tray with space between them and freeze until completely firm. The creator prefers baking the cookies from fully frozen dough; refrigerate instead if needed for a shorter resting period.
When ready to bake, preheat the oven to 375°F (190 °C) (190°C (375 °F)). Place the frozen dough balls on a parchment-lined baking sheet, leaving several inches between them for spreading.
Bake for 13–15 minutes, until the centers are set and the edges are golden and as crisp as you prefer. Cool briefly on the baking sheet before transferring to a rack.
Notes
The recipe makes approximately 30 large cookies when portioned at 70 grams each, though the exact yield depends on portion size. Freeze portioned dough for longer storage; bake directly from frozen, adding time if needed. Sourdough discard is optional but contributes extra flavor. Store baked cookies airtight at room temperature.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 279
- Protein
- 3 g
- Carbs
- 47 g
- Fat
- 10 g
- Fiber
- 1 g
Where the calories come from
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