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Sourdough Chocolate Chip Cookies 

 September 10, 2020

Written By Kristina

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Have some sourdough discard that desperately needs to get used? Look no further, this naturally fermented cookie recipe will have your friends and family raving. They are soft, thick, chewy, and full of the very unique and special sourdough flavor. 

Who knew sourdough starter could be used for so many delicious things? 

Please enjoy this amazing rendition of the chocolate chip cookie! 

What You'll Need

  • 1 ¾ cups all-purpose flour (220 g)
  • 1 teaspoon salt 
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  •  sea salt (for topping)

Wet Ingredients (Bowl #1)

  • 1 large egg 
  • 1 teaspoon vanilla extract
  • ½ cup discard sourdough starter, unfed (125 g) 

Wet Ingredients (Bowl #2)

  • 8 tablespoons unsalted butter, cold & cubed (113 g)
  • ½ cup light or dark brown sugar (100 g)
  • ½ cup granulated white sugar (100 g)
  • 1 cup chocolate chips or chunks (225 g)

Notes:

  • Over-mixing will be your enemy in this recipe. Always mix until just incorporated, and no more. 
  • If you have a kitchen scale, use it! It is much more accurate than using measuring cups, and will also save you a lot of time and mess. If you're looking for a kitchen scale (that will surely make your life easier in so many ways) here is our favorite option for an affordable price that will always get the job done. 
  • An electric stand mixer is best for this recipe, as can you beat on low, and keep your cold butter cubes from flying all over your kitchen. If you have it, use the paddle attachment.     
  • Keep in mind, the cookies turn out best after the dough has been chilled in the refrigerator for a minimum of 2 hours, or up to 24 hours! Plan accordingly. 

Preparing Your Cookies


1. Start by mixing your dry ingredients (flour, salt, baking powder and baking soda) in a bowl with a whisk or fork. Set aside.

2. In a separate bowl, whisk your egg, vanilla extract and sourdough starter until smooth. Set aside. 

3. In your stand mixer fixed with the paddle attachment, add your cold, cubed butter, brown sugar and granulated sugar, and beat on low speed, until small crumbles appear. Add the chocolate chips and mix on low speed until combined. 

4. Add your dry ingredients to the mixer, and mix on low-speed for 30 seconds. Then add your sourdough starter and egg mixture, and mix for another 30 seconds, until everything is just combined. Remove from stand mixer, and make sure everything is well incorporated by mixing with a spatula. 

5. Now it is chill time! Place your dough in the fridge for a minimum of 2 hours, or up to 24 hours.

6. Once you are ready to bake, preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper. Use a cookie scoop to ball your dough, and slightly smash them down once on your baking sheet. If desired, sprinkle the tops with sea salt (you won't regret this decision!)

7. Bake for 13-16 minutes, until the edges slightly start to brown, but the middle still looks a bit doughy. Allow the cookies to rest on the hot baking sheet for 5 minutes before transferring to a cooling rack. 



Keep your cookies in an airtight container at room temperature for up to 5 days. Enjoy with a hot cup of coffee or tea!

This is my new favorite cookie recipe, and can help you use up some of that sourdough discard you probably have on hand. We hope you enjoy this rendition of the classic chocolate chip cookie!

Let us know if you have any questions or comments.

Cheers and Eat Well,

Kristina  

About the author

Kristina is a world-traveling foodie whose mission is to explore and recreate the most delicious cuisine. While still an avid traveler, Kristina has taken culinary refuge in the great country of the Czech Republic. When she isn't nannying or exploring the beautiful city of Prague, she's sharing her favorite recipes on the web.

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