The BEST Chocolate Chip Cookies (Sourdough or Traditional!)
Who doesn’t love cookies? Having an amazing chocolate chip cookie recipe up your sleeve will be sure to wow your family, children, friends, or any guests. This recipe is great when my kids ask for cookies, I have it memorized by heart now! I personally find that the sourdough discard, grass fed butter, annd mineral salt adds a really unique element to the cookies while also adding health benefits.
Ingredients:
Sourdough version:
1 3/4 cup + 4 teaspoons all-purpose flour
1 teaspoon salt
1/4 tsp baking soda
1/2 teaspoon baking powder
1 egg
1/2 cup sourdough discard
vanilla extract to taste
8 tablespoons softened butter
1/2 cup brown sugar
1/2 cup white sugar
1.5 cup chocolate chips
Traditional version:
8 tablespoons softened butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
vanilla to taste
1/2 tsp salt
1.5 cups all-purpose flour
3/4 cup chocolate chips
1/2 tsp baking soda
Method:
These cookies are made in the traditional cookie order. If you are unsure of what that is, I’m going to lay it out in the next paragraph. You can use a stand mixer, a hand mixer, or mix by hand.
Before you start mixing anything, combine all your dry ingredients into a bowl. Once that is done, start out by beating your softened butter with both types of sugar. Add in your egg and continue to mix. Add in vanilla. At this point, I add in the sourdough starter. The extra mixing time allows the sourdough starter to give the cookies a fluffier texture. Add in your dry ingredients little by little until combined, then add your chocolate chips. Bake in a preheated 350 degree Fahrenheit oven for 8-15 minutes depending on the size of cookie. For those who do not wish to keep up with a sourdough starter. The process is basically the same, except you omit the step with the sourdough starter!
For a “crumbl” sized cookie, I did 1.5 scoops of cookie dough using a ice cream scooper and probably baked for close to 15-17 minutes!
Happy Baking!