Single Large Sourdough Chocolate Chip Cookie

(No fridge • Same day • One bowl)

Ingredients

  • 2 Tbsp sourdough discard (about 30g)

  • 2 Tbsp unsalted butter, melted and slightly cooled

  • 2 Tbsp brown sugar

  • 1 Tbsp white sugar

  • 1 tsp vanilla extract

  • 1/8 tsp baking soda

  • 1/8 tsp salt

  • 1/3 cup all-purpose flour (40–45g)

  • 2–3 Tbsp chocolate chips or chunks

Instructions

  1. Preheat oven to 350°F (175°C)
    Line a baking sheet with parchment.

  2. In a small bowl, whisk together:

    • Melted butter

    • Brown sugar + white sugar

  3. Stir in:

    • Sourdough discard

    • Vanilla

  4. Sprinkle in:

    • Baking soda

    • Salt

  5. Fold in:

    • Flour (mix just until combined)

    • Chocolate chips

  6. Scoop dough into one large mound on the baking sheet.
    Lightly press the top (don’t flatten too much).

  7. Bake 12–15 minutes

    • 14–15 min = gooey center

    • 20+ = more set but still soft

  8. Let cool 5–10 minutes (it finishes setting on the pan).

✨ Pro Tips

  • For extra bakery-style look: press a few chocolate chips on top before baking

  • If your discard is very tangy, add ½ tsp extra sugar

  • Sprinkle flaky salt on top right out of the oven 😮‍💨

Tracy StoddardComment