Viral Scoopable Cookies with Sourdough Discard
These viral scoopable cookies are soft, gooey, and packed with melty chocolate chips. Made with sourdough discard, this easy dessert creates bakery-style cookie dough balls baked together in a pan for a warm, scoopable treat with crisp edges and a rich, chewy center.
Equipment
- Mixing Bowl
- Whisk
- Rubber Spatula
- Cookie scoop or spoon
- 8x8-inch baking dish
- Measuring cups and spoons
- Oven
Ingredients
- ½ cup unsalted butter melted
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sourdough discard
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- ¼ cup chocolate chips for topping
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish.
- In a large mixing bowl combine melted butter, brown sugar, and granulated sugar and whisk until smooth.
- Add the egg and vanilla extract and mix until fully incorporated.
- Stir in the sourdough discard until the mixture becomes smooth and creamy.
- Add flour, baking soda, and salt to the bowl and gently mix until a soft cookie dough forms.
- Fold in 1 cup of chocolate chips until evenly distributed.
- Scoop large balls of dough and place them close together in the prepared baking dish.
- Sprinkle the remaining chocolate chips on top of the dough balls.
- Bake for 18-22 minutes until the edges are golden but the center remains soft.
- Remove from the oven and allow the cookies to rest for about 5 minutes before scooping and serving.
Notes
Nutritional Information (Approximate per serving)
- Calories: 280 kcal
- Carbohydrates: 35 g
- Protein: 4 g
- Fat: 14 g
- Sugar: 22 g
- Fiber: 2 g
