You’ll love this chocolate chip recipe – easy and simple!
With only a few ingredients and a special twist, you can make the best chewy chocolate chip everyone will love!

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Chapters:
00:00 intro
00:53 how to make chocolate chip cookies
06:20 finished product

Chocolate Chip Cookie Recipe Easy!

Here’s how to make Chocolate Chip Sourdough Cookies with cinnamon and sourdough discard:

Ingredients:
1 cup (226 g) unsalted butter, softened
1 cup (200 g) light brown sugar, firmly packed
⅔ cup (133 g) granulated sugar
2 large egg yolks, room temperature preferred
1 ½ teaspoons vanilla extract
100 grams sourdough discard
3-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups (255 g) semisweet chocolate chips or 6 oz chopped semisweet or dark chocolate bar
1 teaspoon ground cinnamon (optional, but highly recommended)
Flaky sea salt for sprinkling

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.

Add Egg Yolks and Vanilla: Beat in the egg yolks, one at a time, followed by the vanilla extract. Mix until well combined.

Incorporate Sourdough Discard: Mix in the sourdough discard until fully incorporated.

Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Add Chocolate Chips: Fold in the semisweet chocolate chips or chopped chocolate.

Form Cookies: Scoop dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten slightly with the palm of your hand.

Bake: Bake in the preheated oven for 12-15 minutes or until the edges are golden brown, but the centers are still soft.

Cool and Sprinkle: Remove from the oven, sprinkle with flaky sea salt, and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy your delicious chocolate chip sourdough cookies with a hint of cinnamon!

*****
This content is strictly the opinion of Annette Reeder and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Annette Reeder nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
*****

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