The Best Sourdough Chocolate Chip Cookies Recipe
This best sourdough chocolate chip cookies recipe will have you ditching your older one for this gut healthier version! The combination of chocolate chips and the sourdough is a delightful way to add depth and complexity to this traditional cookie. The tangy flavor of sourdough balances the sweetness of chocolate, creating a rich and decadent tasting experience. This chocolate chip cookie recipe yields a delicious cookie with a crisp edge and a chewy center.
Table of Contents
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Tips for the Best Chewy Cookies Discard Recipe
- For a tastier chocolate chip cookie, brown the butter and let it cool to room temperature (so that it is a soft solid, not melted). Here is how to brown butter:
- Choose Your Pan: Use a light-colored, heavy-bottomed saucepan or skillet. A light-colored pan helps you see the color change of the butter more easily.
- Melt the Butter: Heat the pan over medium heat. Let the butter melt completely, stirring occasionally.
- Watch for Foam: Once melted, the butter will start to foam. This is normal and indicates that the water content is evaporating.
- Stir and Observe: Continue stirring frequently. After a few minutes, the foam will subside, and you’ll start to see small brown bits (milk solids) forming at the bottom of the pan.
- Check the Color: Keep stirring until the butter turns a golden-brown color and has a nutty aroma. This usually takes about 5-8 minutes, but watch closely to avoid burning.
- Remove from Heat: Once it reaches your desired color, immediately remove the pan from the heat to stop the cooking process.
- For deeper flavor and gut healthy fermentation, consider chilling the dough overnight before baking. I prefer to chill mine for at least 12 to 24 hours before baking. This yields the best flavor!
- Add nuts, such as walnuts or pecans, for extra crunch!
- In a pinch, you can break up a chocolate bar in lieu of chocolate chips.
- Swap out half the chocolate chips for either mint chips or peanut butter chips.
- Play with different spices! A touch of cinnamon or a touch of cayenne will bring a more sophisticated flavor to this beloved cookie.
Equipment for Sourdough Discard Chocolate Chip Cookies
Stand mixer with Paddle Attachment or a hand mixer
Large mixing bowl
Wooden spoon
Air-tight container
Chewy Sourdough Chocolate Chip Cookies Recipe
Wet Ingredients
1 cup (226 grams) softened unsalted butter (Can be regular butter or browned butter for more flavor! Refer above to Tips for the Best Sourdough Chocolate Chip Cookies)
3/4 cup (175 grams) sourdough discard
2 egg yolks
2 teaspoons (8 grams) vanilla extract
Dry Ingredients
1/2 cup white sugar (105 grams)
1 cup (220 grams) brown sugar
2 1/2 cups (355 grams) all-purpose flour
1 teaspoon (6 grams) baking soda
1 teaspoon (4 grams) baking powder
1 teaspoon (4 grams) salt
2 cups (350 grams) chocolate chips
Instructions for the Chocolate Chip Cookies
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the sourdough starter, vanilla extract, and eggs until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fold in Chocolate Chips: Gently fold in the chocolate chips.
- Scoop Cookies: Using a cookie scoop or tablespoon, drop dough onto the parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 9-12 minutes or until the edges are golden brown and the centers are set. They will continue to cook slightly after removing them from the oven.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve warm or store in an airtight container for a few days.
Long Ferment Chewy Chocolate Chip Cookies
Prepare the Day Before
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the sourdough starter, vanilla extract, and eggs until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fold in Chocolate Chips: Gently fold in the chocolate chips.
- Ferment Cookie Dough: Place plastic wrap over the top of the bowl and place bowl into the fridge and allow to ferment for at least 12 to 24 hours for best results.
Next Day (12 to 24 hours later):
- Scoop Cookies: Using a cookie scoop or tablespoon, drop dough onto the parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes or until the edges are golden brown and the centers are set. They will continue to cook slightly after removing them from the oven.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve warm or store in an airtight container for a few days.
Store your chocolate cookies in an airtight container or they can be frozen in a freezer-safe bag. Enjoy your homemade chocolate chip cookies!
Want another deliciously easy cookie recipe? Check out this post: Soft and Chewy Sourdough Discard Gingerbread Cookies
More Sourdough Discard Recipes
Easy Sourdough Pumpkin Bread Recipe
Easy Sourdough Discard Peach Quick Bread Recipe
The Best Sourdough Zucchini Bread Discard Recipe
The Best Sourdough Banana Nut Bread Discard Recipe
The Best Sourdough Chocolate Chip Cookies Recipe
Equipment
- Stand mixer with Paddle Attachment or a hand mixer
- Large mixing bowl
- Wooden spoon
- Air-tight container
Ingredients
Wet Ingredients
- 1 cup 226 grams softened unsalted butter (Can be regular butter or browned butter for more flavor! Refer above to Tips for the Best Sourdough Chocolate Chip Cookies)
- 3/4 cup 175 grams sourdough discard
- 2 egg yolks
- 2 teaspoons 8 grams vanilla extract
Dry Ingredients
- 1 cup 226 grams brown sugar
- 1/2 cup 105 grams white sugar
- 2 1/2 cups 355 grams all-purpose flour
- 1 teaspoon 6 grams baking soda
- 1 teaspoon 4 grams baking powder
- 1 teaspoon 4 grams salt
- 2 cups 350 grams chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the sourdough starter, vanilla extract, and eggs until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fold in Chocolate Chips: Gently fold in the chocolate chips.
- Scoop Cookies: Using a cookie scoop or tablespoon, drop dough onto the parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 9-12 minutes or until the edges are golden brown and the centers are set. They will continue to cook slightly after removing them from the oven.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve warm or store in an airtight container for a few days.
Prepare the Day Before
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the sourdough starter, vanilla extract, and eggs until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fold in Chocolate Chips: Gently fold in the chocolate chips.
- Ferment Cookie Dough: Place plastic wrap over the top of the bowl and place bowl into the fridge and allow to ferment for at least 12 to 24 hours for best results.
- Next Day (12 to 24 hours later):
- Scoop Cookies: Using a cookie scoop or tablespoon, drop dough onto the parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes or until the edges are golden brown and the centers are set. They will continue to cook slightly after removing them from the oven.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve warm or store in an airtight container for a few days.
- Store your chocolate cookies in an airtight container or they can be frozen in a freezer-safe bag. Enjoy your homemade chocolate chip cookies!