Sourdough Chocolate Chip Cookie Recipe
Sourdough Chocolate Chip Cookies are soft, chewy, buttery cookies made with sourdough discard for a subtle tang and extra tender texture. Loaded with semisweet chocolate chips and finished with flaky sea salt, they’re an easy and delicious way to use up leftover starter.
Servings: 24 cookies
Cost: $10
Equipment
- stand mixer or hand mixer
- mixing bowls
- whisk
- silicone spatula
- measuring cups
- measuring spoons
- baking sheet
- silicone baking mat or parchment paper
Ingredients
- 1 cup unsalted butter, softened 226 g
- 3/4 cup brown sugar, packed 150 g
- 1/2 cup granulated sugar 100 g
- 1/2 cup sourdough discard, unfed 120 g
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour 280 g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine salt
- 1 1/2 cups semisweet chocolate chips 255 g
- 1/2 cup chopped chocolate or extra chips, optional 85 g
- Flaky sea salt optional
Instructions
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the sourdough discard, egg, and vanilla until smooth. The mixture may look slightly curdled at first, but it will come together, just continue beating the mixture until it is well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain. Fold in the chocolate chips and chopped chocolate with a spatula, if using.
- Cover and refrigerate for at least 1 hour. For thicker, chewier cookies, chill for 12 to 24 hours.
- Heat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat. Scoop the dough into 2-tablespoon portions and place them about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while warm, if desired.
Notes
- Chilling the dough for at least 1 hour helps prevent overspreading and gives the cookies a chewier texture.
- For even thicker cookies, chill the dough for 12 to 24 hours and bake straight from the refrigerator.
- If your sourdough discard is very thin, mix in 1 to 2 extra tablespoons of flour if the dough seems too soft.
- For a deeper, nuttier flavor, use browned butter, but let it cool before adding it to the dough.
- For flatter cookies, let the chilled dough sit at room temperature for 10 to 15 minutes before baking.
Nutrition
Calories: 245kcal | Carbohydrates: 29g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 150mg | Potassium: 110mg | Fiber: 1g | Sugar: 17g | Vitamin A: 252IU | Calcium: 24mg | Iron: 1mg