Sourdough Chocolate Chip Cookies
These are the best sourdough chocolate chip cookies made with sourdough discard! I have tested this recipe to create a perfectly chewy, moist, crunchy, and decadent cookie that you'll crave! They are so easy to make--you don't need a mixer, just a whisk--and they are perfect for making ahead or sharing with friends.I recommend using the metric weight conversion and a kitchen scale for the most consistent result, but you can also use the standard measurements below, being careful to measure the ingredients correctly.
Ingredients
Dry Ingredients
- 2 cups + 2 Tbsp all-purpose flour, measured correctly (Switch to metric measurements)
- 1 ½ tsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ tsp fine sea salt
Wet Ingredients
- 12 Tbsp unsalted butter, melted & cooled to 90°F
- 1 cup packed light brown sugar*
- ⅓ cup granulated sugar
- ½ cup sourdough discard, ribbon-thin**
- 1 large whole egg + 1 extra yolk
- 2 tsp vanilla extract
- 1 1/3 cup semisweet chocolate chips, plus 1/4 cup more for topping after baking
Instructions
- Combine dry ingredients - In a large mixing bowl, add flour, cornstarch, baking soda, baking powder, and salt. Whisk until uniform.
- Whisk wet ingredients -In a large mixing bowl, combine butter, brown sugar, granulated sugar, and thick for 30 seconds or until well blended. Add egg, plus yolk and vanilla until thick and blended, then add the discard and whisk until the mixture is smooth.
- Mix the dough - Fold the dry ingredients into the wet, mixing just until streaks disappear. Stir in chocolate chips just until dispersed. Don’t over-mix. Cover and chill 4–48 hrs (longer = deeper flavor).
- Scoop - Preheat the oven to 350 °F/175 °C. For larger cookies, scoop 65-70 g balls on a scale (for smaller cookies, scoop 45 g balls) onto parchment-lined light baking sheets, spacing 3 inches apart. With your hands, roll the dough into balls (no need for perfection)
- Bake one cookie sheet at a time for 12–15 minutes for larger cookies and 10-12 minutes for smaller cookies until rims are golden and centers still look soft, but the center no longer looks like shiny and wet raw cookie dough. Do not over-bake - they will continue setting out of the oven. Repeat with the second baking sheet.
- Make them beautiful - for a bakery-quality look, immediately out of the oven, push chocolate chips into the tops of the cookies and they will melt as the cookies cool, resulting in gorgeous cookies with an irresistible amount of melty chocolate in every bite.
- Cool 5 min on the baking sheet, then transfer (parchment & all) to a rack.
Notes
*Coarse organic brown sugar did not work well, so use regular light brown sugar. If your brown sugar gets dry, you can microwave it in a bowl with a damp towel for 10 seconds to rehydrate it. Dry sugar causes less
spread of the cookie dough.
**If your starter is stiff, whisk in 1 Tbsp warm water before measuring so it ribbons. Tips for the Best Cookies:
-Use a digital scale to measure ingredients for best accuracy.
-Don't over-mix, which can cause the texture to be heavy or dense.
-Refrigerate longer for more intense sourdough flavor (>12 hours) Storage:
Store baked cookies for 4 days in an airtight container on the counter, or for up to 3 months frozen.
Make Ahead: Make the dough and refrigerate until ready to bake. The dough can stay in the refrigerator up to 3 days. Alternatively, you can roll the dough into balls and flash freeze. Then store the frozen balls of dough in a zip-top bag and bake from frozen.
spread of the cookie dough.
**If your starter is stiff, whisk in 1 Tbsp warm water before measuring so it ribbons. Tips for the Best Cookies:
-Use a digital scale to measure ingredients for best accuracy.
-Don't over-mix, which can cause the texture to be heavy or dense.
-Refrigerate longer for more intense sourdough flavor (>12 hours) Storage:
Store baked cookies for 4 days in an airtight container on the counter, or for up to 3 months frozen.
Make Ahead: Make the dough and refrigerate until ready to bake. The dough can stay in the refrigerator up to 3 days. Alternatively, you can roll the dough into balls and flash freeze. Then store the frozen balls of dough in a zip-top bag and bake from frozen.
Nutrition Facts
Sourdough Chocolate Chip Cookies
Amount per Serving
Calories
219
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Cholesterol
25
mg
8
%
Sodium
112
mg
5
%
Potassium
102
mg
3
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
2
g
4
%
Vitamin A
207
IU
4
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
