These chewy chocolate chip cookies use sourdough discard to add a subtle tang and moisture, creating a richer, more complex flavor and a soft, chewy texture.
Do not overbake; cookies should look slightly soft when removed from oven as residual heat finishes baking. If dough is too wet due to discard hydration, add flour tablespoon by tablespoon. Chilling dough for 30 minutes is optional but helps prevent spreading. Fold in chocolate chips by hand to avoid breaking them. Rotate baking sheets halfway through baking for even color.
Keywords: sourdough discard, chocolate chip cookies, chewy cookies, easy cookies, homemade cookies, baking, sourdough baking, dessert