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Sourdough Discard Chocolate Chip Cookies
Kayla Burton · brokenovenbaking.com · Original Recipe
These soft, chewy chocolate chip cookies are the best way to use up your sourdough discard!
3
chewiness
2
crispiness
2
cakeyness
3
thickness
2
spread
2
richness
2
sweetness
3
complexity
balancedclassic
Ingredients
all-purpose flour0.75 cup (94g)
baking soda0.5 tsp (3g)
salt(scant = a little less)0.5 each (3g)
unsalted butter(room temperature)0.25 cup (57g)
brown sugar(light or dark, packed)0.5 cup (70g)
sourdough starter discard(unfed)0.25 cup (35g)
egg yolk(room temperature)1 each (18g)
vanilla extract1.5 tsp (6g)
semi-sweet chocolate chips0.333 cup (57g)
Total dough weight342g
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 9-11 min
- Chill
- None
- Yield
- ~9 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.6. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.65 (60th percentile)
Flour:Sugar1.34 (56th percentile)
Brown:White Sugar999 (93th percentile)
Egg:Flour0.19 (33th percentile)
Chocolate:Flour0.60 (27th percentile)
Fat %16.6 (56th percentile)
Sugar %20.4 (57th percentile)
Hydration0.19 (26th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.65
Flour:Sugar
1.34
Brown:White Sugar
999
Egg:Flour
0.19
Chocolate:Flour
0.60
Fat %
16.6
Sugar %
20.4
Flour %
27.4
Hydration
0.19