Hello, welcome. Thank you so much for being here!
Today I’m sharing a soft and sweet sourdough discard chocolate chip cookie recipe – with freshly milled grains!
My family can’t get enough of these delicious cookies – and they’re so easy to whip up!
I love how much dough this recipe makes - enough for 32 cookies - so that we can bake them fresh as we need them.
When I make this recipe, I typically bake just one batch (or two if we have company) of eight cookies, and then 1) store the dough in the fridge for fresh baked cookies throughout the week, or 2) freeze the portioned out dough balls to be baked from frozen at a later date.
I love to have an easily baked treat in the freezer to pull out for hospitality’s sake, or to offer a sweet ending to a full dinner.
If you love incorporating your sourdough starter into your sweet treats, then check out my ultimate sourdough scones recipe.
Tools you may need
Standing or hand mixer
Measuring cups and spoons
Cookie scoop or tablespoon
Spatula
Cookie sheet
Cooling rack
Ingredients
Unsalted butter
Brown sugar
Raw sugar
Vanilla extract
Sourdough discard
Soft white wheat berries
Corn starch
Baking soda
Salt
Chocolate chips
Sourdough Discard Chocolate Chip Cookies
Yield: 32 cookies
Prep time: 15 minutes
Chill time: 1-2 hours
Cook time: 10-12 minutes
Measurements
3/4 C unsalted butter
1/2 C brown sugar
1/2 C raw sugar
1 TBSP vanilla extract
1 C sourdough discard
1 1/2 C soft white wheat berries, milled
2 tsp corn starch
1 tsp baking soda
1/2 tsp salt
1 C chocolate chips
Directions
- Cream together butter and sugars. Then beat in vanilla and sourdough discard.
- Add all dry ingredients, excluding chocolate chips. Then mix in chocolate chips by hand once dough is formed.
- Chill dough for 1-2 hours (optional).
- Preheat oven to 350 F and scoop dough into 1-1.5 TBSP balls.
- Bake at 350 F for 10-12 minutes (I prefer baking 8 at a time).
- Cool for 5 minutes on baking sheet, then remove to a cooling rack.
Plan of Action
If you’re planning your cookies to be served with dinner – like we do – then mix your dough before nap time. It’ll chill while your children sleep, and be ready to bake and cool right before you need to start your dinner prep. Then store the remaining dough in the fridge, or portion it all out and freeze as balls to be baked from frozen later.
