These sourdough chocolate chip cookies are absolute perfection in every way. If you have some sourdough discard you want to use up, this is the perfect way to use it! Plus using discard makes these cookies easier to digest which is a win win. The boys love them and so do we! They’re soft, doughy, yet crispy on the edges. Absolutely delish!
What you need to make sourdough chocolate chip cookies:
- Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, just decrease the salt in the recipe to 1/4 tsp. Make sure your butter is room temperature.
- Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving them that deep rich brown color. You can use light or dark brown sugar.
- Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar.
- Eggs- The egg helps to bind the recipe and really helps give it taste and texture. Try to make sure this is room temperature or at least on the counter for 15 minutes. I don’t know if flax eggs would work as an alternative.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
- Sourdough discard- Sourdough discard is the leftover sourdough starter that hasn’t been fed and is no longer active. It’s usually a little runny and perfect for these cookies.
- All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work for this.
- Baking soda- Helps to produce a light and fluffy and perfectly cooked sourdough chocolate chip cookie.
- Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor!
- Chocolate chips- I used dark chocolate chunks but feel free to use whatever you like! You could use semi-sweet chocolate or milk chocolate. Even better, use a mix of two different chocolates! You can use chocolate chips, chunks, etc.
Tips for making them:
- Refrigerating the dough will help the flavors really come together! It also makes all the difference in baking to get that caramelization. Letting it sit in the fridge for 12-24 hours will give you all sorts of gut healthy sourdough benefits! It will make the dough ferment, meaning you will have cookies that are easier to digest!
- Topping with flakey sea salt will help bring out the flavor of the cookie without making it salty. It just basically enhances the flavor in your mouth!
- Adding chocolate chips when the cookies come out of the oven will make them look like a real bakery cookie. I always add about 4 to 5 on the outside.
- Feel free to freeze the dough in dough balls in the freezer. When you want a fresh cookie, thaw the cookie dough balls on a baking sheet while preheating the oven. Then continue to cook according to the directions. You may have to add a couple extra minutes. Just keep an eye on them!
- This is my favorite cookie scooper! It’s stainless steel and works great. Perfect for cookie dough and ice cream. I’ve even used mine to scoop meatballs!
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Alright, let’s get to making the recipe! Enjoy friends!
Sourdough Chocolate Chip Cookies
These sourdough chocolate chip cookies are absolute perfection in every way. If you have some sourdough discard you want to use up, this is the perfect way to use it! Plus using discard makes these cookies easier to digest which is a win win. The boys love them and so do we! They're soft, doughy, yet crispy on the edges. Absolutely delish!
Servings: 12 cookies
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup light or dark brown sugar
- ⅓ cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- ¼ cup sourdough starter discard
- 1⅓ cups all-purpose flour spoon & leveled
- 1 tsp baking soda
- 1 tsp sea salt
- 1-1½ cup semi-sweet chocolate chips or chunks
Instructions
- In a large mixing bowl, add in your butter and both sugars. Using a hand mixer or stand mixer, mix until well incorporated.
- Next, add in the egg, vanilla extract, and sourdough starter. Mix until combined.
- Pour in the flour, baking soda, and sea salt. Mix again.
- Lastly, add in the chocolate chips and mix with a spatula. Cover the dough and let it sit for at least 30 minutes or up to 48 hours.
- When ready to bake, preheat the oven to 375F degrees. Scoop your dough into 12 dough balls onto a lined baking sheet. For a more bakery style look, press 4-5 chocolate chunks into the top of the cookie before baking.
- Bake for 10-13 minutes depending on the size. You'll want the outsides set and the middle still a little bit underdone. Trust me, don't overbake these! Let them cool on the baking sheet for 5-10 minutes. Sprinkle with flakey sea salt.
- Cool the cookies on a cooling rack & ENJOY!
Optional overnight ferment:
- If you want to get the gut health benefits, once you mix up your dough, just put it in the fridge overnight or for 12-24 hours. This allows the sourdough to ferment the dough, which makes it easier to digest. Then thaw the dough at room temperature for 10-30 minutes, scoop out your dough onto a lined cookie sheet, and then bake following the instructions. Make sure not to overbake! You want them a little doughy in the center still, they'll harden as they cool. Enjoy!
Notes
For Storing: Store in an airtight container on the counter for 3-4 days! If you add a slice of bread into the container it will help it to stay moist/ soft.
For Freezing: You can freeze the cookie dough into balls in a freezer bag and let thaw on the baking sheet while preheating the oven. Cook according to the directions, but you may have to add a few minutes. OR freeze a completely cooled cookie in a freezer bag. Thaw on the counter whenever you want a cookie! You won’t even know it was frozen!
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