why make this recipe
Sourdough Chocolate Chip Cookies are a delightful twist on the classic cookie we all love. By incorporating sourdough discard, these cookies gain a unique flavor and texture that sets them apart from standard chocolate chip cookies. The sourdough adds a subtle tang, making the cookies taste even more delicious. Plus, using your sourdough discard means less waste in the kitchen, which is always a win!
how to make Sourdough Chocolate Chip Cookies
Ingredients
- 2 cups + 2 Tbsp all-purpose flour (measured correctly)
- 1 ½ tsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ tsp fine sea salt
- 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 ⅓ cup semisweet chocolate chips (plus ¼ cup more for topping after baking)
Directions
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Combine dry ingredients – In a large mixing bowl, add flour, cornstarch, baking soda, baking powder, and salt. Whisk until uniform.
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Whisk wet ingredients – In another large bowl, combine melted butter, brown sugar, and granulated sugar. Mix for 30 seconds until well blended. Add the egg, extra yolk, and vanilla, mixing until thick and then add the sourdough discard. Whisk until the mixture is smooth.
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Mix the dough – Fold the dry ingredients into the wet mixture, mixing just until no dry streaks remain. Stir in the chocolate chips until evenly dispersed. Don’t over-mix. Cover the dough and chill in the refrigerator for 4 to 48 hours (the longer, the deeper the flavor).
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Scoop – Preheat the oven to 350°F (175°C). For larger cookies, scoop 65-70 g balls onto parchment-lined baking sheets, spacing them about 3 inches apart. For smaller cookies, scoop 45 g balls. Roll the dough into balls using your hands.
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Bake – Bake one cookie sheet at a time for 12-15 minutes for larger cookies and 10-12 minutes for smaller cookies. The rims should be golden brown, and the centers should look soft but no longer shiny. Don’t over-bake; the cookies will continue to set outside the oven. Repeat this with the second baking sheet.
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Make them beautiful – For a bakery-style look, push some extra chocolate chips into the tops of the cookies right after taking them out of the oven. This melts them and gives the cookies a gorgeous finish.
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Cool – Let the cookies cool for 5 minutes on the baking sheet. After that, transfer them (with the parchment paper) to a rack to finish cooling.
how to serve Sourdough Chocolate Chip Cookies
These cookies are best served warm, so the chocolate chips are still melty. You can enjoy them alone or with a glass of cold milk for the ultimate treat. They can also be served as dessert after a meal or as a sweet snack throughout the day.
how to store Sourdough Chocolate Chip Cookies
Once the cookies are cooled, store them in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe bag, and they can last for up to three months. To enjoy, simply let them thaw at room temperature or warm them up in the oven.
tips to make Sourdough Chocolate Chip Cookies
- Make sure to measure your flour correctly to avoid dry cookies. Spoon the flour into your measuring cup and level it off.
- Use room temperature ingredients when mixing for a smoother dough.
- Allow the dough to rest in the fridge for at least 4 hours; overnight is even better for flavor.
- Keep an eye on the cookies as they bake, as ovens can vary.
variation
You can experiment with different types of chocolate chips, such as dark chocolate or even white chocolate. Adding nuts like walnuts or pecans can also give your cookies an interesting crunch.
FAQs
Q: Can I make these cookies without sourdough discard?
A: Yes, you can omit the sourdough discard, but the flavor and texture may not be as rich. You might want to substitute it with an equal amount of flour and a little yogurt or buttermilk for moisture.
Q: Can I make this dough ahead of time?
A: Absolutely! You can chill the dough for up to 48 hours or freeze it to bake cookies later.
Q: What if I don’t have cornstarch?
A: You can leave it out or substitute with an equal amount of flour, but the cookies may be slightly less chewy.
Sourdough Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour measured correctly
- 2 Tbsp all-purpose flour measured correctly
- 1.5 tsp cornstarch
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 0.75 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
Chocolate Chips
- 1.33 cups semisweet chocolate chips plus ¼ cup more for topping after baking
Instructions
Preparation
- In a large mixing bowl, add flour, cornstarch, baking soda, baking powder, and salt. Whisk until uniform.
- In another large bowl, combine melted butter, brown sugar, and granulated sugar. Mix for 30 seconds until well blended.
- Add the egg, extra yolk, and vanilla, mixing until thick, then add the sourdough discard. Whisk until the mixture is smooth.
- Fold the dry ingredients into the wet mixture, mixing just until no dry streaks remain. Stir in the chocolate chips until evenly dispersed. Don’t over-mix.
- Cover the dough and chill in the refrigerator for 4 to 48 hours (the longer, the deeper the flavor).
Baking
- Preheat the oven to 350°F (175°C). For larger cookies, scoop 65-70 g balls onto parchment-lined baking sheets, spacing them about 3 inches apart. For smaller cookies, scoop 45 g balls. Roll the dough into balls using your hands.
- Bake one cookie sheet at a time for 12-15 minutes for larger cookies and 10-12 minutes for smaller cookies.
- The rims should be golden brown, and the centers should look soft but no longer shiny. Don’t over-bake; the cookies will continue to set outside the oven.
- Repeat this with the second baking sheet.
- For a bakery-style look, push some extra chocolate chips into the tops of the cookies right after taking them out of the oven.
Cooling
- Let the cookies cool for 5 minutes on the baking sheet.
- After that, transfer them (with the parchment paper) to a rack to finish cooling.