Sourdough Chocolate Chip Cookies: A Chewy, Tangy Twist on a Classic Treat
These sourdough chocolate chip cookies are a perfect way to use sourdough discard. Featuring crisp edges, chewy centers, and melty chocolate, they are a unique twist on the classic dessert that’s easy to make. Learn how to make sourdough cookies that are irresistible and packed with flavor!
Ingredients
- ¾ cup + 1 teaspoon all-purpose flour
- 1 cup + 1 teaspoon bread flour (or substitute with all-purpose flour)
- 1 teaspoon fine sea salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 large egg
- ½ cup (125 g) sourdough starter discard
- 1 teaspoon vanilla extract
- 8 tablespoons (113 g) cold, cubed unsalted butter
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) white granulated sugar
- 1 ½ cups (340 g) semi-sweet or milk chocolate chips
Instructions
- Mix the all-purpose flour, bread flour (or substitute), baking soda, baking powder, and salt in a small bowl. Set aside.
- Beat the egg, vanilla extract, and sourdough starter discard in a small bowl until smooth. Set aside.
- In a stand mixer bowl fitted with the paddle attachment, combine the cold butter, brown sugar, and granulated sugar. Mix on low speed for about 1 minute until the mixture becomes small, crumbly pieces.
- Mix in the chocolate chips on low speed for 30-45 seconds, then scrape down the sides of the bowl.
- Gradually add the dry ingredients to the mixer and blend on low speed until it becomes a crumbly mixture. Slowly pour in the egg mixture and mix until the dough pulls away from the sides of the bowl, about 20-30 seconds.
- Use a cookie scoop to portion the dough into 12 balls (2 scoops per cookie). Place them on a parchment-lined baking sheet, cover with plastic wrap, and chill for at least 2 hours, or up to 24 hours for enhanced flavor.
- Preheat your oven to 375°F (190°C). Bake the cookies for 15-17 minutes until the edges are golden brown while the centers remain slightly underbaked.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For added flavor, chill the dough for 24 hours before baking. Experiment with chocolate varieties or stir in nuts for texture.