Sourdough Chocolate Chip Cookies
This chocolate chip cookie recipe is everything you’ve been looking for! You won't taste the sourdough discard, but you'll love the chewy chocolate chip cookies it creates!
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Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Wooden spoon or spatula
- Parchment paper
- Cookie sheet
- Cooling rack
- Cookie scoop (1 ½ tablespoons)
Ingredients
- 1 cup sourdough starter discard (unfed) 240g
- ½ cup unsalted butter, melted
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 3 egg yolks
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour 280g
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cups dark chocolate chunks 300g
- Flaky sea salt for sprinkling optional
Instructions
- Prep Your Oven and Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and dark brown sugar until smooth. Stir in the egg yolks, vanilla extract, and sourdough discard until fully combined.
- Add Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Fold in the dark chocolate chunks.
- Scoop and Bake: Use a 1 ½ tablespoon cookie scoop to portion the dough onto the prepared cookie sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Cool and Serve: Let the cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely. Sprinkle with flaky sea salt if desired, and enjoy!
Notes
Storage: Store cookies in an airtight container for up to 3 days.
Chilling: No chilling is needed for 1-ounce cookies. For thicker cookies, chill the dough for 30 minutes before baking.
Jumbo Cookies: For larger cookies, scoop 3 ounces of dough, chill for 30 minutes, and bake for 15-17 minutes.
This recipe yields a generous 45 cookies, making it perfect for sharing (or keeping a stash for yourself). Soft, chewy, and with a slight sourdough tang, these cookies are irresistible!
Chilling: No chilling is needed for 1-ounce cookies. For thicker cookies, chill the dough for 30 minutes before baking.
Jumbo Cookies: For larger cookies, scoop 3 ounces of dough, chill for 30 minutes, and bake for 15-17 minutes.
This recipe yields a generous 45 cookies, making it perfect for sharing (or keeping a stash for yourself). Soft, chewy, and with a slight sourdough tang, these cookies are irresistible!
