Sourdough Discard Chocolate Chip Cookies

Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Ratings 5 from 2 votes
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 10
Calories: 150
Best Season: Suitable throughout the year
Dietary: Nut Free, Soy Free
Ingredients
  • 3/4 cup all-purpose flour (organic)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter (grass fed, unsalted, room temp)
  • 1/2 cup coconut sugar (organic)
  • 1/4 cup sourdough discard (organic)
  • 1 egg yolk (organic, room temperature)
  • 1/2 tsp vanilla extract (organic)
  • 1/3 cup dark chocolate chips (organic; Hu is the best just saying)
Instructions
  1. 1
    Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  2. 2
    In a medium mixing bowl, cream together the butter and coconut sugar until light & fluffy with a hand mixer (about 3 minutes).
  3. 3
    Add in the sourdough discard, egg yolk & vanilla and beat until smooth.
  4. 4
    Add in the flour, baking soda & salt. Mix just until combined. Do not over mix!
  5. 5
    Fold in the chocolate chips. Scoop 10 cookie dough balls onto a baking sheet 2 inches apart. Bake on the middle rack until the cookie edges are lightly golden, 10-12 minutes.
  6. 6
    Allow the cookies cool on the baking sheet until they're firm enough to transfer to a cooling rack (5-10 minutes). Feel free to sprinkle the cookies with flaky sea salt after as well!

Nutrition Facts

Servings 10

Amount Per Serving
Calories 155kcal
% Daily Value *
Total Fat 7.3g12%
Saturated Fat 0.8g4%
Cholesterol 30.4mg11%
Sodium 237mg10%
Total Carbohydrate 20.4g7%
Dietary Fiber 1g4%
Sugars 10.8g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Keywords: snack, dessert, chocolate, sourdough, cookies
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