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.

7 Best Sourdough Chocolate Chip Cookies: Expert Secrets!

Name: Sourdough Chocolate Chip Cookies: The BEST Easy Recipe!
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
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)

Description

Chewy and tangy sourdough chocolate chip cookies that are easy to make and perfect for using up your sourdough discard.

Ingredients

Scale

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)

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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