Ingredients
- 1 cup (200g) sugar (white or brown)
- ½ cup (115g) unsalted butter, softened 🧈
- ½ cup active sourdough starter (fed & bubbly) 🍞
- 1 large egg 🥚
- 1 tsp vanilla extract 🌿
- 1 ¾ cups (220g) all-purpose flour 🌾
- ½ tsp baking soda
- ½ tsp salt 🧂
- ½ tsp cinnamon (optional)
- ½ cup chocolate chips or chunks 🍫 (optional)
- ½ cup nuts (walnuts/pecans, optional) 🌰
👩🍳 Step-by-Step Method
1. Prep
- Preheat oven to 175°C (350°F).
- Line baking tray with parchment paper.
2. Wet Ingredients
- In a bowl, cream butter and sugar until light and fluffy.
- Add sourdough starter and mix well.
- Beat in egg and vanilla until combined.
3. Dry Ingredients
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
- Gradually fold dry ingredients into wet mixture.
4. Add-ins
- Mix in chocolate chips and/or nuts.
- Dough should be slightly sticky but hold shape.
5. Shaping
- Scoop dough using tablespoon or cookie scoop.
- Place on baking tray, 2 inches apart.
- Flatten slightly with fingers or back of spoon.
6. Baking
- Bake 12–15 minutes until edges are golden brown.
- Centers may look soft — they firm up as they cool.
7. Cooling
- Let cookies cool 5 minutes on tray, then transfer to wire rack.
- Serve warm or store in airtight container for up to 5 days.
💡 Tips
- Use active, bubbly starter for tangy flavor.
- Brown sugar gives extra chewiness.
- Optional: sprinkle a pinch of sea salt on top before baking for gourmet touch.
- For fun twist: add cinnamon, nuts, or white chocolate chips.
