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!
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.