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Just baked The Best Sourdough Chocolate Chip Cookies Recipe.

The Best Sourdough Chocolate Chip Cookies Recipe 

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.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Active Sourdough Starter, chewy, chipotle, cookie, cookies, discard, Dried Sourdough Starter, eggs, Sourdough, sugar
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 0
Author: Stephanie

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)
  • ¾ cup 175 grams sourdough discard
  • 2 egg yolks
  • 2 teaspoons 8 grams vanilla extract

Dry Ingredients

  • 1 cup 226 grams brown sugar
  • ½ cup 105 grams white sugar
  • 2 ½ 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!

Notes

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:
    1. 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.
    2. Melt the Butter: Heat the pan over medium heat. Let the butter melt completely, stirring occasionally.
    3. Watch for Foam: Once melted, the butter will start to foam. This is normal and indicates that the water content is evaporating.
    4. 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.
    5. 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.
    6. 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.