Sourdough Sea Salt Chocolate Chip Cookies
These cookies, which are a cross between a traditional chocolate chip drop cookie and a scone, make scrumptious, satisfying use of sourdough discard. The low-for-a-cookie sugar content, flaked sea salt, and sourdough base come together for a nearly-savory twist on dessert that is deeply snackable and definitely counts as breakfast. Making them is a breeze too. All you do is put together a bowl of wet ingredients, a bowl of dry ingredients, mix them together until just combined, and then plop the dough on a baking sheet. From clean kitchen counter to clean kitchen counter, you’re looking at about 45 minutes of work.
- Preheat the oven to 350 degrees Fahrenheit.
- Use a stand mixer or hand beater to cream the butter and sugars in one bowl.
- Add the sourdough starter, egg, and vanilla extract. Mix well.
- In the second bowl, combine the flour, salt, and baking soda. Mix well.
- Detach the first bowl from the stand mixer/set down the hand beater. Grab your wooden spoon. Pour the second bowl into the first in two stages. Give a few quick stirs until just combined.
- Add the chocolate chips. Give a few quick stirs until just combined.
- Use the dough scooper or spoons to drop the dough onto the cookie sheet. Aim for approximately 3 tablespoons worth of dough per cookie. You’ll be able to fit about 9-12 per cookie sheet. Use the spatula to get all the gooey bits.
- Sprinkle with flaked sea salt.
- Put the cookie sheet in the oven for 9 minutes. If you’re baking with kids like I was, you may find yourself with some monster cookies. Larger cookies will take more time, look for a consistent light golden brown color as your cue that they’re cooked through.
- Place the cookies on the cooling rack.
- Let the cookie sheet cool a bit and then fill it up with more dough repeating steps 7 to 10 until you’re all done.