The Best Sourdough Chocolate Chip Cookies Recipe
These sourdough chocolate chip cookies are made with sourdough discard, brown sugar, vanilla, and chocolate chips for chewy cookies with crisp edges and soft centers.
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Servings: 24 cookies
Equipment
- Stand mixer with Paddle Attachment or a hand mixer
- Large mixing bowl
- Wooden spoon
- Air-tight container
Ingredients
- 1 cup unsalted butter softened, 226 grams
- ¾ cup sourdough discard 175 grams
- 2 egg yolks
- 2 teaspoons vanilla extract 8 grams
- ½ cup granulated sugar 105 grams
- 1 cup brown sugar 220 grams
- 2 ½ cups all-purpose flour 355 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon salt 4 grams
- 2 cups chocolate chips 350 grams
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the sourdough discard, egg yolks, and vanilla extract.
- Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chocolate chips.
- Scoop the cookie dough onto the prepared baking sheets, spacing each dough ball about 2 inches apart.
- Bake for 9 to 12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- Serve warm or store in an airtight container.
Long Ferment Option
- Make the dough as written.
- After folding in the chocolate chips, cover the bowl and refrigerate the dough for 12 to 24 hours.
- When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop the chilled dough onto the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
For more flavor, brown the butter and let it cool until soft before using.
Do not overmix the dough after adding the flour.
For the best flavor, chill the dough overnight before baking.
Chopped walnuts or pecans can be added with the chocolate chips.
Store baked cookies in an airtight container at room temperature for a few days or freeze for longer storage.
Do not overmix the dough after adding the flour.
For the best flavor, chill the dough overnight before baking.
Chopped walnuts or pecans can be added with the chocolate chips.
Store baked cookies in an airtight container at room temperature for a few days or freeze for longer storage.