Ingredients
Method
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add sourdough starter, egg, and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in chocolate chips evenly throughout the dough.
- Cover and chill dough for at least 30 minutes for best flavor and texture.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough into tablespoon-sized balls and place 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until edges are golden brown and centers are slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Do not overbake for soft and chewy chocolate chip cookies.
Sprinkle flaky sea salt on top before baking for extra flavor.
Store cookies in an airtight container at room temperature for up to 4 days.
Freeze unbaked cookie dough balls for up to 2 months and bake fresh when needed.
Works perfectly as sourdough discard chocolate chip cookies to reduce starter waste.
