Name: Sourdough Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup Unsalted Butter ((at room temperature)); 1 cup Light Brown Sugar ((packed)); 1 cup Granulated Sugar; 1 cup Sourdough Discard; 2 Egg Yolks; 2 teaspoons Vanilla Extract; 2 cups All-Purpose Flour; 1 teaspoon Fine Sea Salt ((or kosher salt)); 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1-2 cups Chocolate Chips ((mix of semi-sweet and milk recommended))

Jump to Recipe Print Recipe

Imagine biting into a warm, gooey chocolate chip cookie, the kind that brings back memories of childhood baking adventures. Now, picture that cookie infused with the delightful tang of sourdough. Welcome to the world of Sourdough Chocolate Chip Cookies, where the classic meets the innovative. This recipe is not just any cookie; it’s a delicious way to use your sourdough discard, transforming what could be waste into something extraordinary.

Baking with sourdough discard adds depth and flavor to your cookies while maintaining that chewy texture we all crave. Whether you’re a sourdough aficionado or just someone looking to elevate your cookie game, these cookies are sure to please. Let’s dive into the details!

Why This Recipe Is Reliable

This Sourdough Chocolate Chip Cookie recipe stands out for several reasons:

– **Flavor**: The sourdough discard gives a subtle tang that perfectly complements the sweetness of the chocolate.
– **Texture**: The combination of baking soda and baking powder ensures a chewy yet soft cookie, while the sourdough adds an appealing depth to the texture.
– **Simplicity**: With straightforward steps and common ingredients, this recipe is perfect for both novice and experienced bakers.

What to Buy

To create these delightful cookies, gather the following ingredients:

Unsalted Butter: 1 cup (2 sticks) at room temperature
Light Brown Sugar: 1 cup (130 g), packed
Granulated Sugar: 1 cup (150 g)
Sourdough Discard: 1 cup (130 g)
Egg Yolks: 2
Vanilla Extract: 2 teaspoons
All-Purpose Flour: 2 cups (335 g)
Fine Sea Salt: 1 teaspoon (or kosher salt)
Baking Soda: 1 teaspoon
Baking Powder: 1 teaspoon
Chocolate Chips: 1-2 cups (a mix of semi-sweet and milk is recommended)

Must-Have Equipment

Before you start baking your Sourdough Chocolate Chip Cookies, make sure you have the following equipment on hand:

Mixing Bowls: Various sizes for mixing wet and dry ingredients.
Electric Mixer: A hand mixer or stand mixer will make creaming the butter and sugars easier.
Measuring Cups and Spoons: Accurate measurements are crucial for baking success.
Baking Sheets: Use non-stick or lined with parchment paper for easy removal.
Cooling Rack: Essential for cooling your cookies evenly.

Cook Sourdough Chocolate Chip Cookies Like This

Follow these easy steps to whip up your Sourdough Chocolate Chip Cookies:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and develop that perfect golden color.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer to cream together 1 cup of unsalted butter, 1 cup of light brown sugar, and 1 cup of granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.

Step 3: Add the Sourdough Discard

Next, add 1 cup of sourdough discard, 2 egg yolks, and 2 teaspoons of vanilla extract to the creamed mixture. Beat until well combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of fine sea salt, 1 teaspoon of baking soda, and 1 teaspoon of baking powder.

Step 5: Mix Dry Ingredients into Wet

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to tough cookies.

Step 6: Fold in Chocolate Chips

Gently fold in 1 to 2 cups of chocolate chips, ensuring they are evenly distributed throughout the dough.

Step 7: Scoop the Dough

Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Step 8: Bake

Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set but still soft. Keep an eye on them, as every oven is slightly different.

Step 9: Cool

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Allergy-Friendly Swaps

If you have dietary restrictions or allergies, consider these swaps to make this recipe more accommodating:

Dairy-Free: Substitute the unsalted butter with coconut oil or a dairy-free butter alternative.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Egg-Free: Replace the egg yolks with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes).

Cook’s Notes

For the best results, ensure your butter is at room temperature for easy creaming. If you don’t have sourdough discard on hand, you can make a small batch of sourdough starter to use instead.

Chill the dough for 30 minutes if you prefer thicker cookies.
Feel free to mix in nuts or dried fruit for added texture and flavor.
Store any leftover dough in the fridge for up to a week or freeze for future baking.

Storing, Freezing & Reheating

These Sourdough Chocolate Chip Cookies are best enjoyed fresh but can be stored for later. Here’s how:

Storing: Keep cookies in an airtight container at room temperature for up to one week.
Freezing: Freeze baked cookies in a single layer, then transfer to a zip-top bag for up to three months.
Reheating: Warm cookies in the microwave for about 10-15 seconds, or in a 350°F (175°C) oven for 5 minutes for that freshly baked taste.

Ask & Learn

Can I use active sourdough starter instead of discard?

Yes, if your sourdough starter is active and bubbly, feel free to use it! Just ensure you adjust the hydration of your dough if necessary.

What if I don’t have a stand mixer?

A hand mixer or even a whisk and some elbow grease will work just fine! Just make sure to cream the butter and sugars thoroughly.

How do I know when my cookies are done?

Look for the edges to be golden brown while the centers should look slightly underbaked. They will continue to firm up as they cool.

Can I add nuts to the cookie dough?

Absolutely! Chopped walnuts or pecans make a delightful addition to these cookies.

Wrap-Up

Sourdough Chocolate Chip Cookies are not just a treat; they’re a delicious way to make the most of your sourdough starter. With their rich flavor and chewy texture, these cookies are bound to become a favorite in your baking repertoire. Whether enjoyed fresh from the oven or stored for later, each bite is a testament to the magic of combining traditional recipes with modern techniques. So gather your ingredients, preheat that oven, and get ready to indulge in a batch of cookies that truly stand out!