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Sourdough Chocolate Chip Cookies Recipe

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Soft, thick, and chewy sourdough chocolate chip cookies made using sourdough discard, with a perfect bakery-style texture and rich chocolate chip flavor.

Ingredients

¾ cup + 1 teaspoon (95 g) all-purpose flour

1 cup + 1 teaspoon (125 g) bread flour (all-purpose can be substituted)

1 teaspoon (5 g) fine sea salt

¼ teaspoon baking soda

½ teaspoon baking powder

1 large egg

½ cup (125 g) sourdough starter discard

1 teaspoon (5 g) vanilla extract

8 tablespoons (113 g) unsalted butter (cold, cubed)

½ cup (100 g) light brown sugar

½ cup (100 g) white granulated sugar

1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)

Instructions

  1. In a small bowl, whisk together bread flour, all-purpose flour, baking soda, baking powder, and salt. Set aside.
  2. In a separate bowl, whisk the egg, vanilla extract, and sourdough starter discard until smooth. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine cold cubed butter, light brown sugar, and granulated sugar. Beat on low speed until the mixture forms small crumbles, about 45-60 seconds. Add chocolate chips and mix for another 30-45 seconds. Scrape down the sides of the bowl.
  4. Add the dry ingredients to the butter mixture and mix on low speed until crumbly, about 20-30 seconds.
  5. Pour in the egg mixture and mix on low speed until the dough comes together and starts pulling away from the bowl’s sides, about 20-30 seconds. Stir with a spatula to ensure all ingredients are incorporated.
  6. Use a cookie scoop to portion the dough into 12 balls (2 scoops per cookie). Place on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours (24 hours is ideal).
  7. Preheat oven to 375°F (190°C). Bake cookies for 15-17 minutes, until edges are golden brown but centers still look slightly underbaked.
  8. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

  • Chilling the dough enhances flavor and texture but can be skipped if short on time.
  • Use bread flour for chewier cookies or all-purpose flour for softer cookies.
  • Add nuts like walnuts or pecans for extra crunch.
  • Swap chocolate chips for milk or dark chocolate as preferred.
  • Sprinkle flaky sea salt on top before baking for a sweet-salty twist.
  • Store baked cookies in an airtight container at room temperature up to 7 days; adding a slice of white bread helps keep them fresh longer.
  • Freeze unbaked dough balls up to 3 months; thaw before baking.
  • Reheat cookies in microwave 10-15 seconds or oven at 300°F (150°C) for 5 minutes to restore softness.

Nutrition

Find it online: http://recipesbyjanet.com/sourdough-chocolate-chip-cookies-recipe/