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!