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Sourdough cookies are a twist on classic cookies. They use sourdough starter, giving them a unique taste. This starter adds a slight tang and depth of flavor. The texture is chewy and soft, making them fun to eat. You can use your active sourdough starter to create these treats. Many love them for their rich taste, which is hard to find in regular cookies.

Sourdough Cookies

Discover the magic of sourdough cookies, the perfect blend of tangy flavor and chewy goodness! This blog post offers an easy recipe, tips for perfect texture, and creative variations to impress at any occasion. Whether you're a baking novice or a pro, these delightful treats will elevate your dessert game. Click through to explore the full recipe and unleash your inner baker today! Enjoy making sourdough cookies that everyone will love!
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Ingredients
  

1 cup active sourdough starter (fed and bubbly)

1 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups semisweet chocolate chips

1/2 cup chopped walnuts (optional)

Instructions
 

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

    Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat together using an electric mixer until the mixture is light and fluffy.

      Add Wet Ingredients: Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the active sourdough starter until just blended.

        Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt.

          Mix Everything Together: Gradually add the dry ingredient mixture to the bowl with the wet ingredients, mixing until just combined. Be careful not to overmix; a few flour streaks are okay.

            Fold in Chocolate Chips and Nuts: Gently fold the chocolate chips and chopped walnuts (if using) into the cookie dough until evenly distributed.

              Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

                Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers still look a bit soft. They will continue to firm up while cooling.

                  Cool Down: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 24 cookies

                      - Presentation Tips: Arrange the cookies on a rustic wooden board or a decorative platter. Serve them warm, maybe with a side of chilled milk for dipping!