Sourdough chocolate chip cookies, oh, where do I even begin? The delightful tang of sourdough meets the comforting sweetness of chocolate chips in a symphony of flavor that’s simply irresistible. Sourdough chocolate chip cookies are not just a dessert; they’re a warm hug on a plate, a testament to the magic that happens when you slow down and let ingredients work their magic. These aren’t your average cookies – they bring a unique twist to a classic favorite.
Table of Contents
Growing up, my grandma always had a batch of sourdough bread proofing on the counter. The smell was intoxicating! Now, I’m taking that same sourdough love and turning it into these incredibly chewy and delicious cookies. This recipe brings back all those memories, and I can’t wait for you to experience the joy too. Let’s bake!
Why You Will Love This sourdough chocolate chip cookies Recipe
There’s something incredibly comforting about a warm chocolate chip cookie, but adding sourdough to the mix takes things to a whole new level. These sourdough chocolate chip cookies are incredibly easy to make, offering a delightful chewy texture and a subtle tang that perfectly complements the sweetness of the chocolate. Plus, you can use up that sourdough discard instead of tossing it!
I remember the first time I made these for my family. The kitchen filled with the aroma of baking cookies, and everyone gathered around the oven, eagerly awaiting the first bite. The moment they tasted them, their faces lit up with pure joy! It’s a memory I treasure, and I hope this recipe helps you create some special moments too.
- They’re soft and chewy
- Have a slight tangy flavor that makes them unique
- Easy to make and require simple ingredients
- A delicious way to use sourdough discard
Ingredients Needed for This sourdough chocolate chip cookies Recipe
Here’s what you’ll need to make these amazing cookies:
For the Dough:
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240g) sourdough discard, unfed
- 2 ¼ cups (281g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
For the Chocolate:
- 2 cups (340g) semi-sweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
How to Make This sourdough chocolate chip cookies Recipe
Ready to bake up a batch of these delicious cookies? Follow these simple steps to success:
- 1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2. Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. You can use a stand mixer or hand mixer.
- 3. Beat in the eggs one at a time, then stir in the vanilla extract and sourdough discard. Be sure to combine these ingredients thoroughly.
- 4. In a separate bowl, whisk together the flour, baking soda, and salt.
- 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix the dough.
- 6. Stir in the chocolate chips until evenly distributed throughout the dough.
- 7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- 8. Sprinkle with flaky sea salt, if desired.
- 9. Bake for 9 11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- 10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
How to Serve This sourdough chocolate chip cookies Recipe
These sourdough cookies are absolutely delicious on their own, but here are a few ideas to elevate your cookie experience:
- Serve them warm with a tall glass of cold milk.
- Pair them with a scoop of vanilla ice cream for a decadent dessert.
- Enjoy them with a cup of hot coffee or tea for a cozy treat.
- Crumble them over yogurt or smoothie bowls for added texture and flavor.
And don’t forget the option of gifting these delicious cookies. I love packaging them in cute cookie boxes for friends and family for special occasions.
How to Store This sourdough chocolate chip cookies Recipe
Proper storage will keep your sourdough chocolate chip cookies fresh and delicious for longer:
- Refrigeration: Store the baked cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing: Freeze the baked cookies in an airtight container or freezer bag for up to 2 months. For best results, freeze them individually on a baking sheet before transferring them to a container.
- Reheating: Reheat frozen cookies in a preheated oven at 350°F (175°C) for a few minutes, or microwave them for a few seconds until warmed through.
If you have any leftover cookie dough, you can wrap that in plastic wrap and freeze it too. When ready to use, let the dough thaw overnight in the refrigerator and then bake as directed.
Tips to Make This sourdough chocolate chip cookies Recipe
Want to take your sourdough chocolate chip cookies to the next level? Here are some helpful tips:
- Ingredient Swaps: Use different types of chocolate chips, such as dark chocolate, milk chocolate, or white chocolate. You can also add chopped nuts, dried fruit, or sprinkles to the dough.
- Success Tips: Make sure your butter is softened but not melted. Measure your flour accurately by spooning it into a measuring cup and leveling it off.
- Common Mistakes: Avoid overmixing the dough, as this can result in tough cookies. Also, be careful not to overbake the cookies, as they will continue to bake slightly as they cool.
- Pro Tip: For a chewier cookie, chill the dough for at least 30 minutes before baking. This also helps to prevent the cookies from spreading too much. For another flavorful and similar cookie option, be sure to check out The Best Chocolate Chip Cookie Recipe, which offers a different yet equally delightful experience.
Helpful Notes for This sourdough chocolate chip cookies Recipe
Here are a few extra tidbits to keep in mind when making these cookies. Sourdough discard is the unfed portion of your sourdough starter that you remove before feeding it. The discard doesn’t have the same rising power as active starter, but it adds a lovely tangy flavor to baked goods.
If you don’t have sourdough discard, you can make a mock discard by mixing equal parts flour and water and letting it sit at room temperature for a few hours. Also, feel free to experiment with different types of flour, such as whole wheat flour or bread flour, for added flavor and texture. To complement these cookies, consider trying something refreshing like Chocolate Strawberry Yogurt Clusters!
Variation of This sourdough chocolate chip cookies Recipe
Want to change things up a bit? Here are a few fun variations to try:
- Seasonal Twists: Add pumpkin spice to the dough in the fall or peppermint extract during the holidays.
- Optional Versions: Incorporate chopped nuts, dried cranberries, or toffee bits.
- Creative Modifications: Make chocolate chunk cookies by using chopped chocolate instead of chocolate chips. For extra decadence, try Chocolate Dipped Strawberries alongside your cookies!
Follow us on Pinterest for more delicious recipes and baking inspiration!
Why use sourdough in chocolate chip cookies?
Adding sourdough to chocolate chip cookies provides a unique tangy flavor and a chewy texture that sets them apart from traditional recipes. The fermentation process also enhances the cookie’s flavor profile.
How do you store sourdough chocolate chip cookies?
Store baked sourdough chocolate chip cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 2 months; thaw completely before serving.
Can I use active dry yeast instead of sourdough starter?
While the recipe is designed for sourdough starter, you can adapt it to use active dry yeast, but the flavor and texture will differ. You will need to adjust the liquid and fermentation time accordingly. Consider looking up yeast-based chocolate chip cookie recipes for comparison.
What is the best way to get a chewy sourdough chocolate chip cookie?
Using a high ratio of brown sugar to granulated sugar, chilling the dough before baking, and slightly underbaking the cookies are key to achieving a chewy texture. Also, the sourdough starter contributes to the chewiness.
How can I make my sourdough chocolate chip cookies more flavorful?
Enhance the flavor by using high-quality chocolate, adding a pinch of sea salt to the dough, and allowing the dough to rest in the refrigerator for an extended period (up to 24-48 hours). The longer it rests, the more developed the flavor.
Conclusion
So, there you have it – a simple yet extraordinary sourdough chocolate chip cookie recipe that will surely become your new favorite. Don’t be afraid to experiment with different flavors and ingredients to make these cookies your own. Every bite offers a perfect balance of tanginess and sweetness that will leave you reaching for more. Enjoy the simple joy of homemade baked sourdough chocolate chip cookies!
Sourdough Chocolate Chip Cookies: The BEST Easy Recipe!
- Total Time: 45 minutes
- Yield: 24 cookies 1x
Description
Chewy and tangy sourdough chocolate chip cookies that are easy to make and perfect for using up your sourdough discard.
Ingredients
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240g) sourdough discard, unfed
- 2 ¼ cups (281g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and sourdough discard.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Sprinkle with flaky sea salt, if desired.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
