Ingredients: |
Ingredients: 2 Cups all purpose flour
1/2 Cups sourdough discard
1 tsp baking soda
1/2 tsp sea salt
14 tablespoons (1 3/4 sticks) unsalted butter, softened
3/4 Cups light brown sugar, packed
1/4 Cup granulated sugar
1 (3.4oz) package instant vanilla pudding (any flavor variation works)
2 large eggs; room temperature
1 tsp real vanilla extract
2 cups chocolate chips (or any mix in like m&m's, peanut butter chips, crushed cookies, etc)
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Directions: |
Directions:1. In a medium bowl whisk together flour, baking soda, and salt; set aside
2. In a separate bowl, using a hand mixer or a stand mixer with the paddle attachment, cream butter, brown sugar, and granulated sugar on high speed until light and fluffy (about 3 minutes)
3. Add the dry pudding mix, vanilla extract, eggs and sourdough discard. Beat on high for another 2-3 minutes until smooth and creamy.
4. Gradually mix in the dry ingredients, starting on low speed to prevent flour from flying everywhere. Increase speed to high and mix until just combined.
5. Stir in the chocolate chips, or whatever mix in you prefer, with a rubber spatula.
6. Chill the dough for 30 minutes to 1 hour (important to control spread of the cookies).
7. Preheat oven to 350F
8. Use a large cookie scoop or 1/4C measuring cup to portion dough onto parchment lined paper (I prefer to make smaller cookies- just a preference)
9. Bake for 10-12 minutes, or until slightly golden and just set on top.
10. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. |
This recipe for Sourdough Chocolate Chip Cookies is from