This is my ultimate recipe for Sourdough Chocolate Chip Cookies. No mixer is necessary and chilling the dough is an option but not required. A fresh batch of warm, homemade chocolate chip cookies made with sourdough discard are minutes away from coming out of your oven!
Over the years, I tested more recipes for chocolate chip cookies than I can ever count. They are a staple in many kitchens. I also love eating chocolate chip cookie dough almost more than I love eating the cookies once they are baked (no I never contracted salmonella). If you haven’t tried my non-sourdough recipe, be sure to check out the original Chocolate Chip Cookies recipe here. Below is a sourdough version that I am confident will satisfy people across most of the chocolate cookie camps, from team soft to team crispy. This recipe is also full of ease and almost instant gratification. No stand mixer or hand mixers are required! A whisk and a wooden spoon or spatula will do the trick. The dough can also withstand being baked right away, though it does benefit from some time in the refrigerator first. What more could you ask for in a recipe?
WHY SOURDOUGH CHOCOLATE CHIP COOKIES?
- Flavor! The primary reason I like to use sourdough discard in recipes is for flavor. The complex fermented flavor of sourdough really plays nicely in baked goods to help balance out sweetness.
- Texture! Sourdough discard adds moisture to recipes and can even make them more tender if incorporated correctly.
- Economy! Whenever you are feeding and maintaining a sourdough starter, there is always discard to reckon with. Instead of tossing it, I keep a cache in the refrigerator and use it in all sorts of recipes like my Easy One Bowl Sourdough Brownies, Sourdough Lemon Bars, Sourdough Banana Bread and even Sourdough Pie Crust!
WHY YOU WILL LOVE THIS RECIPE
- -No special equipment: These cookies can be mixed by hand! They do not require a stand or hand mixer to make the dough.
- -Wait time optional: Once the dough is mixed, the cookies can be baked right away. Chilling the dough is an option but not required, however I do find an improvement in flavor and less spreading when the cookies are chilled first. Even an hour or two in the refrigerator is helpful.
- -Common ingredients: These cookies are made with ingredients that are commonly found in many kitchens. The dough consists of butter, sourdough starter or discard (which is just fermented flour and water!), eggs, vanilla extract, all purpose flour, baking powder, baking soda, salt and chocolate chips.
- -Perfect flavor and texture: Once the cookies are baked, the bottoms and edges remain slightly crisp. The rest of the cookie is soft and tender. It’s the perfect marriage!
- -Easy to make with kids! Because the butter is melted first, the dough can easily be mixed by hand. This recipe is an excellent baking project to do with children.
KEY INGREDIENTS, SUBSTITUTIONS & TIPS
- -Sourdough starter: Active starter or discard can be used in this recipe. I use a more liquid starter, not a stiff starter. If you don’t want to use sourdough discard, try my recipe for non-sourdough Chocolate Chip Cookies.
- –Unbleached all purpose flour: You could try substituting half of the all purpose flour with whole wheat pastry flour. This will result in a slightly more wholesome tasting cookie.
- -Salted butter: I prefer using salted butter in my baking and cooking. However if you prefer to limit the salt level, you can certainly use unsalted butter in this recipe.
- –Chocolate chips: Feel free to use any type of chocolate chips you like – milk, semi-sweet or dark.
HOW TO MAKE SOURDOUGH CHOCOLATE CHIP COOKIES
- 1. Whisk together the wet ingredients: Melted butter, sourdough discard, eggs, vanilla extract, granulated sugar and brown sugar are whisked together.
- 2. Whisk together the dry ingredients: In a separate bowl, or directly on top of the wet ingredients, weigh out the flour, baking powder, baking soda and salt.
- 3. Add the dry to the wet: Gently stir all the ingredients together. Add the chocolate chip and mix to combine.
- 4. Chill the cookie dough (optional): For improved flavor and texture, chill the cookie dough for at least 2 hours or for up to 48 hours in the refrigerator before baking.
- 5. Scoop and bake: Portion the cookies on a parchment lined tray. Bake the cookies for 9-10 minutes. Let cool and serve!
Sourdough Chocolate Chip Cookies
A recipe for chocolate chip cookies made with sourdough discard!
Equipment
- 1 kitchen scale
- 1-2 mixing bowls
- 1 small heatproof bowl or measuring cup
- 1 set of measuring spoons
- 1 whisk
- 1 spatula
- 1-4 half sheet pans
- parchment paper
- 1 medium cookie scoop (#40, 2 tbsp or 1 oz capacity)
Ingredients
- 1/2 cup (113 grams) salted butter
- 1/2 cup (120 grams) sourdough starter or discard at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 1/2 cups (315 grams) dark or light brown sugar
- 2 extra large eggs cold from the refrigerator
- 1 tsp vanilla extract
- 3 cups (375 grams) all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 2 1/2 cups (420 grams) chocolate chip cookies
Instructions
- Preheat a conventional electric oven to 375 degrees F. Fit one rack onto the upper third of the oven. If you plan to bake all the cookies at once, line four half sheet baking pans with parchment paper.
- In a small heat proof bowl or Pyrex measuring cup, add the stick of salted butter and microwave for 40-50 seconds. The butter should be mostly melted. Swirl it around until the butter is almost completely melted and then pour into a large mixing bowl.
- Add the sourdough starter or discard, granulated sugar, brown sugar, eggs and vanilla extract to the melted butter. Whisk vigorously for about 30 seconds to combine.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt. Pour the dry ingredients into the wet ingredients, followed by the chocolate chips. Stir with a spatula until the batter is completely cohesive, being sure to scrape the bottom and sides of the bowl well.
- At this point, I recommend chilling the cookies in the refrigerator for 1-2 hours before baking. However, if you want to bake the cookies immediately, use a medium cookie scoop to portion twelve cookies onto each tray. Just keep in mind they may spread more than in the photos.
- Bake each tray on the upper third rack of the oven for 9-11 minutes until barely brown. Error on the side of under rather than over baked unless you like a crispier cookie. I find 10 minutes to be the magic bake time number. Remove from the oven and let cool. Store cookies in an airtight container for 5-7 days at room temperature.
- If you want to bake the cookies at a future time, you can scoop them onto a parchment lined half sheet tray, wrap the tray in plastic wrap and then chill the cookie dough in the refrigerator or freezer. You can also cover the cookie dough in the bowl and let it chill in the refrigerator before scooping and baking or freezing. If baking from frozen, let the cookie dough come to room temperature for 20-30 minutes before baking.
Notes
Baking immediately vs chilling: This recipe can be baked right away or chilled before baking. There is a slight improvement in flavor if the cookies are chilled first and they will spread less in the oven.
Refrigerator vs freezer storage:. You can chill the cookie dough in either the refrigerator or the freezer before baking. I recommend letting the scooped cookie dough come to room temperature for 20-30 minutes before baking if the cookies are frozen. I would not store the cookie dough in the refrigerator for longer than 3 days before moving it to the freezer.
