If you’ve been searching for a uniquely delightful treat that perfectly blends comforting nostalgia with a fun twist, look no further than Sourdough Chocolate Chip Cookies. This recipe combines the beloved texture and flavor of classic chocolate chip cookies with the subtle complexity of sourdough discard. The result is a tender, chewy cookie that strikes just the right balance between sweet and sophisticated, with pockets of gooey chocolate in every bite. They’re as fun to make as they are to share, and the playful use of sourdough discard ensures nothing goes to waste.
Ingredients You’ll Need
The beauty of Sourdough Chocolate Chip Cookies lies in the simplicity of their ingredients. Each component works in harmony to deliver that signature chewy center, golden edge, and craveable depth of flavor. Here’s what you’ll need and why each ingredient truly matters:
- Unsalted butter (1/2 cup, softened): Provides richness and a tender crumb while creating that essential chew.
- Granulated sugar (1/2 cup): Contributes structure and a sweet crispness to the edges.
- Light brown sugar (1/2 cup, packed): Enhances moisture and adds a hint of caramel flavor.
- Sourdough discard (1/2 cup, unfed): Offers a subtle tang and helps keep the cookies moist, all while reducing food waste.
- Large egg (1): Binds the ingredients and lends richness to the cookies.
- Vanilla extract (1 teaspoon): Elevates the flavor profile with warm, aromatic notes.
- All-purpose flour (1 3/4 cups): Gives the cookies structure and shape while keeping the texture soft.
- Baking soda (1/2 teaspoon): Ensures the cookies rise slightly, producing a delicate interior.
- Salt (1/2 teaspoon): Balances the sweetness and amplifies all the flavors.
- Semi-sweet chocolate chips (1 cup): Delivers those essential melty, chocolatey pockets in every bite.
How to Make Sourdough Chocolate Chip Cookies
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F. Line a sturdy baking sheet with parchment paper—this prevents sticking and helps your cookies bake up evenly with golden bottoms. Getting everything set up before you mix the dough means you can move seamlessly from bowl to oven when the dough is ready.
Step 2: Cream Butter and Sugars
In a large mixing bowl, add your softened unsalted butter, granulated sugar, and light brown sugar. Using an electric mixer (or a good old sturdy spoon), cream these together until your mixture is light, fluffy, and pale in color. This step is crucial for achieving that signature chewy texture in your Sourdough Chocolate Chip Cookies, as it incorporates air and dissolves the sugars.
Step 3: Add Sourdough Discard, Egg, and Vanilla
To your creamed mixture, add the sourdough discard, one large egg, and the vanilla extract. Mix until the batter is smooth and thoroughly combined. This step is where the magic happens—the discard blends right in and gives the finished cookies an extra dimension of softness and flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening and seasoning are evenly distributed, so each cookie bakes up tender and flavorful. Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is combined. You want to avoid overmixing, which can result in tough cookies.
Step 5: Fold in Chocolate Chips
With the dough just combined, gently fold in the semi-sweet chocolate chips. It’s okay if the dough is a bit sticky—resist the temptation to overwork it, and you’ll be rewarded with beautifully tender cookies featuring oozy, chocolatey centers in every bite.
Step 6: Scoop and Bake
Using a tablespoon or cookie scoop, drop balls of dough onto your prepared baking sheet, spacing each about two inches apart to allow room for spreading. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look just set. Avoid overbaking; the cookies will continue to firm up as they cool.
Step 7: Cool Before Enjoying
Remove the cookies from the oven and let them cool on the pan for 5 minutes. This brief rest helps them finish setting and makes transferring them to a wire rack a breeze. Allow them to cool completely—or sneak one while it’s still warm for melty chocolate heaven!
How to Serve Sourdough Chocolate Chip Cookies
Garnishes
To take your Sourdough Chocolate Chip Cookies to the next level, try sprinkling them with a pinch of flaky sea salt right as they come out of the oven. This not only adds visual appeal but also heightens the flavors. A drizzle of melted chocolate or a dusting of powdered sugar can make them look as inviting as they taste.
Side Dishes
Pair these cookies with an ice-cold glass of milk for a timeless classic. If you want to get fancy, layer them with a scoop of vanilla ice cream for a homemade ice cream sandwich. They also make a dreamy accompaniment to a warm mug of coffee, hot chocolate, or even a chai latte for a cozy afternoon treat.
Creative Ways to Present
Get playful by serving your Sourdough Chocolate Chip Cookies on a rustic wooden board alongside fresh berries, or stack them in a pretty jar as a homemade gift. For parties, try using mini cookie cutters to shape just-baked cookies or serve them with a dipping bowl of chocolate sauce for a DIY dessert platter.
Make Ahead and Storage
Storing Leftovers
Keep your Sourdough Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to 4 days—just be sure to keep them away from moisture to preserve their tender texture.
Freezing
These cookies freeze beautifully, whether you’re saving baked cookies or raw dough. For baked cookies, cool completely before freezing in a single layer, then transfer to a freezer bag. If you prefer fresh-from-the-oven treats, scoop balls of dough onto a tray, freeze until solid, then stash them in a zip-top bag for up to 2 months. Simply add 1-2 minutes to the baking time when baking from frozen.
Reheating
For that just-baked magic, pop a cookie in the microwave for about 10 seconds or warm in a low oven (300°F) for 3-4 minutes. This revives the soft center and makes the chocolate chips melt all over again—just like when they’re fresh from the oven.
FAQs
Do Sourdough Chocolate Chip Cookies taste tangy?
Great question! The added sourdough discard gives a touch of complexity but not an overt tang. These cookies have a wonderfully rich, deep flavor, but the sourdough doesn’t overpower the classic sweet chocolate chip cookie taste.
Can I use active sourdough starter instead of discard?
Absolutely! Both sourdough discard and active starter work here; just be sure you’re using unfed starter at room temperature. The key is not to use a starter that’s too bubbly or fed right before baking, as it might change the texture.
Can I make these cookies dairy-free?
Yes! Swap the unsalted butter for a dairy-free alternative like coconut oil or vegan butter. Make sure your chocolate chips are also dairy-free, and you’ll still end up with tender, delicious cookies.
Is it okay to chill the dough overnight?
Definitely! Chilling the dough, even for a few hours (or overnight), helps deepen the flavors and controls spreading. You might notice your Sourdough Chocolate Chip Cookies have even richer notes if you plan ahead and give the dough some chill time.
Why did my cookies spread too much or not enough?
Cookie spread can depend on several factors: room temperature butter, not enough flour, or skipping the chill. For thick, chewy cookies, ensure your butter is just softened, not melted, and consider chilling the dough before baking. Measuring ingredients accurately always helps too!
Final Thoughts
There’s something truly special about making and sharing a batch of Sourdough Chocolate Chip Cookies. Whether you’re a sourdough enthusiast or simply love classic cookies with a twist, this recipe is bound to become a favorite in your kitchen. Give these a try and watch them disappear faster than you can say “freshly baked!” Happy baking, and don’t forget to savor every melty bite.
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Sourdough Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Sourdough Chocolate Chip Cookies are a delightful twist on the classic favorite, using sourdough discard for a unique flavor. They are chewy, soft, and packed with gooey chocolate chips.
Ingredients
For the cookies:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/2 cup sourdough discard (unfed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Add the sourdough discard, egg, and vanilla extract, and mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
- Cool: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough for 30 minutes before baking can help prevent spreading and deepen flavor.
- These cookies are a great way to use sourdough discard without any tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
