Sourdough Chocolate Chip Cookies

Every time I think of baking, my mind drifts to the warm, inviting smell of fresh cookies, especially Sourdough Chocolate Chip Cookies. There’s something magical about combining traditional sourdough with the sweetness of chocolate chips that brings back memories of my childhood. I remember the first time I introduced sourdough into my cookie recipe; it was a game changer. The unique tanginess, combined with the rich, gooey chocolate, creates a flavor profile that’s simply irresistible. Whether it’s a rainy afternoon or a cozy gathering with friends, these cookies are my go-to treat.

When I first tried making Sourdough Chocolate Chip Cookies, I was curious to see how the tangy flavor of sourdough would meld with the sweet chocolate. Let me tell you, it’s a delightful combination that adds depth to the classic cookie. The first bite is always a revelation, with the soft, chewy texture and the melty chocolate chips melting in your mouth. I often find myself making a double batch, as they’re a hit at every gathering. Watching my friends eagerly take a bite and their eyes light up is one of the best rewards. It’s also great knowing that I’m using my sourdough starter in a new and unexpected way!

As we prepare to dive into this recipe, remember that the beauty of Sourdough Chocolate Chip Cookies lies not just in the ingredients, but in the love and care you put into them. So, let’s get started on this wonderful baking journey together!

Recipe Ingredients for Sourdough Chocolate Chip Cookies

When it comes to the ingredients for Sourdough Chocolate Chip Cookies, each component plays a vital role in achieving that perfect balance of flavor and texture. The star of the show is, of course, the sourdough discard, which lends a unique tang to the cookies. Paired with the sweetness of chocolate chips and the richness of butter, these ingredients work harmoniously to create a memorable treat.

• All-purpose flour: 2 cups + 2 tablespoons, measured correctly. This is the base of the cookie, providing structure.
• Cornstarch: 1 ½ teaspoons. This ingredient helps to create a soft and chewy texture.
• Baking soda: ½ teaspoon, for a nice rise and lightness.
• Baking powder: ½ teaspoon, aiding in the leavening process.
• Fine sea salt: ¾ teaspoon, enhancing the flavors of the other ingredients.
• Unsalted butter: 12 tablespoons, melted and cooled to 90°F. It adds richness and flavor.
• Light brown sugar: 1 cup packed, providing sweetness and moisture.
• Granulated sugar: ⅓ cup for added sweetness and texture.
• Sourdough discard: ½ cup, contributing to the unique flavor and texture.
• Large whole egg: 1, plus 1 extra yolk for richness.
• Vanilla extract: 2 teaspoons, enhancing the overall flavor.
• Semi-sweet chocolate chips: 1 1/3 cups, plus an additional ¼ cup for topping after baking, adding indulgence and sweetness.

How to Assemble Sourdough Chocolate Chip Cookies

Making Sourdough Chocolate Chip Cookies is a delightful process that allows you to engage with each step. You’ll combine dry and wet ingredients, mix them together, and watch as the dough comes to life. The anticipation builds as the cookies bake, filling your kitchen with an irresistible aroma.

1. Combine dry ingredients: In a large mixing bowl, add flour, cornstarch, baking soda, baking powder, and fine sea salt. Whisk until uniform. This step ensures that your leavening agents are evenly distributed, which is crucial for even baking.
2. Whisk wet ingredients: In another large mixing bowl, combine butter, brown sugar, and granulated sugar. Whisk for about 30 seconds until well blended. The mixture should be creamy. Then, add the egg, extra yolk, and vanilla extract. Continue whisking until thick and blended, then add the sourdough discard and whisk until the mixture is smooth.
3. Mix the dough: Fold the dry ingredients into the wet mixture, mixing gently just until streaks disappear. Be cautious not to over-mix, as this can lead to dense cookies. Stir in chocolate chips just until they are evenly dispersed throughout the dough.
4. Chill the dough: Cover the bowl with plastic wrap and chill the dough for 4 to 48 hours. The longer it rests, the deeper the flavor.
5. Scoop: Preheat your oven to 350°F/175°C. For larger cookies, scoop 65-70 g balls onto parchment-lined baking sheets, spacing them 3 inches apart. If you prefer smaller cookies, scoop 45 g balls. With your hands, roll the dough into balls, but perfection isn’t necessary.
6. Bake: Bake one cookie sheet at a time for 12 to 15 minutes for larger cookies and 10 to 12 minutes for smaller ones, until the rims are golden and the centers still look soft. They should not appear shiny or wet. Remember, they will continue to set once taken out of the oven, so avoid over-baking.
7. Make them beautiful: For a bakery-quality look, immediately after baking, push a few extra chocolate chips into the tops of the cookies. They will melt slightly, creating a gorgeous finish.
8. Cool: Let the cookies cool for about 5 minutes on the baking sheet, then carefully transfer them (parchment and all) to a cooling rack.

Change It Up

There are so many ways to personalize your Sourdough Chocolate Chip Cookies. Here are some tips to consider for creating your perfect cookie!

• Add nuts: Incorporating nuts like walnuts or pecans can add a delightful crunch and extra flavor.
• Mix up the chocolate: Try using dark chocolate or white chocolate chips for a different taste experience.
• Experiment with spices: A pinch of cinnamon or a splash of espresso powder can elevate the flavors even further.
• Storage: Keep baked cookies in an airtight container for up to 4 days at room temperature, or freeze them for up to 3 months for long-lasting enjoyment.
• Make Ahead: You can refrigerate the cookie dough for up to 3 days before baking. Just scoop and bake when you’re ready!
• Freezing: You can roll the dough into balls and flash freeze them. Store in a zip-top bag and bake directly from frozen for a quick treat later.
• Pairing: Enjoy these cookies with a glass of cold milk or a cup of coffee to enhance their flavor.

What Complements This Sourdough Chocolate Chip Cookies

When serving your Sourdough Chocolate Chip Cookies, think about the experience you want to create. Here are some ideas for delightful pairings and occasions:

• Afternoon Snack: Perfect for enjoying with your favorite tea or coffee during a cozy afternoon.
• Picnics: These cookies are great for taking on picnics; they hold up well and are easy to pack.
• After-School Treat: A fantastic choice for kids coming home from school, offering a sweet reward after a long day.
• Holiday Gatherings: Bake a batch for your holiday parties, as they are sure to impress guests.
• Office Treats: Share these cookies with colleagues at the office; they will be a hit in the breakroom!
• Freezing Tips: Remember that you can freeze the dough or the baked cookies to enjoy on a later date.
• Creamy Pairings: Serve with a scoop of vanilla ice cream for an indulgent dessert.

FAQ

Conclusion

The unique combination of tangy sourdough and rich chocolate in Sourdough Chocolate Chip Cookies makes them truly special. Not only do they taste amazing, but they also utilize your sourdough starter in a creative way. I encourage you to give this recipe a try—your taste buds will thank you!

Sourdough Chocolate Chip Cookies

Craving something sweet? These Sourdough Chocolate Chip Cookies combine tangy sourdough with rich chocolate, creating an irresistible treat perfect for any occasion. Bake them fresh today!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Desserts

Cuisine American

Servings 16 cookies

Calories 145 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Whisk
• Blender
• Baking Sheet
• Oven

Ingredients

  

• 2 cups All-purpose flour
• 2 tablespoons All-purpose flour
• 1.5 teaspoons Cornstarch
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Baking powder
• 0.75 teaspoon Fine sea salt
• 12 tablespoons Unsalted butter
• 1 cup Packed light brown sugar
• 0.33 cup Granulated sugar
• 0.5 cups Sourdough discard
• 1 large Whole egg
• 1 extra yolk Extra yolk
• 2 teaspoons Vanilla extract
• 1.33 cups Semi-sweet chocolate chips
• 0.25 cups Semi-sweet chocolate chips

Instructions

 

• Combine dry ingredients: In a large mixing bowl, add flour, cornstarch, baking soda, baking powder, and fine sea salt. Whisk until uniform.
• Whisk wet ingredients: In another large mixing bowl, combine butter, brown sugar, granulated sugar, and whisk for about 30 seconds until well blended. Add egg, extra yolk, and vanilla extract. Continue whisking until thick and blended, then add sourdough discard and whisk until smooth.
• Mix the dough: Fold the dry ingredients into the wet mixture, mixing just until streaks disappear. Stir in chocolate chips just until distributed, avoiding over-mixing.
• Chill the dough: Cover and refrigerate for 4 to 48 hours to enhance flavor.
• Scoop: Preheat the oven to 350°F/175°C. For larger cookies, scoop 65-70 g balls; for smaller, scoop 45 g balls, placing them on parchment-lined baking sheets.
• Bake: Bake for 12 to 15 minutes for larger cookies and 10 to 12 for smaller cookies until rims are golden and centers are soft.
• Make them beautiful: Push additional chocolate chips into the tops right after baking for a bakery-style appearance.
• Cool: Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack.

Notes

• Use regular light brown sugar: Coarse organic brown sugar did not work well.
• Rehydrate dry brown sugar: Microwave dry sugar in a bowl with a damp towel for 10 seconds.
• Measure accurately: Using a digital scale ensures the best results.
• Refrigerate longer: For more intense sourdough flavor, chill for over 12 hours.
• Storage: Store baked cookies for up to 4 days in an airtight container or freeze for up to 3 months.
• Make ahead: Refrigerate dough for up to 3 days or flash freeze rolled balls for later use.

Keyword Baking Cookies, chocolate chip cookies, Sourdough Cookies, sourdough recipes