Sourdough Chocolate Chip Cookies
Rated 5.0 stars by 1 users
Category
Dessert
Servings
12
Prep Time
15 minutes
Cook Time
15 minutes
These sourdough chocolate chip cookies are soft, chewy, and packed with chocolate chips in every bite. Perfect for using up your sourdough discard, this easy recipe creates bakery-style cookies your family will love. With a little chilling time and the right mixing method, you’ll get perfectly thick, chewy cookies every time.
Ingredients
Dry Bowl
-
95 g all-purpose flour
-
125 g bread flour
-
1 teaspoon (5 g) fine sea salt
-
¼ teaspoon baking soda
-
½ teaspoon baking powder
Wet Bowl 1
-
1 large egg
-
½ cup (125 g) sourdough starter discard
-
1 teaspoon (5 g) vanilla extract
Wet Bowl 2
-
113 g unsalted butter, cold and cubed
-
½ cup (100 g) brown sugar
-
½ cup (100 g) granulated sugar
-
1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)
Directions
Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, bread flour, salt, baking soda, and baking powder. Set aside.
Prepare Wet Bowl 1:
In a small bowl, whisk together the egg, sourdough discard, and vanilla extract until smooth. Set aside.
Cream Butter and Sugar:
Using a hand mixer, beat the cold cubed butter, brown sugar, and granulated sugar on low speed until the mixture resembles small crumbles, about 45-60 seconds.
Incorporate Chocolate Chips:
Add the chocolate chips to the butter mixture and mix on low speed for 30-45 seconds.
Combine Dry Ingredients:
Gradually add the dry ingredients to the butter mixture and mix on low speed until a crumbly texture forms, about 20-30 seconds.
Add Wet Bowl 1:
Pour the egg mixture into the dough and mix with a spoon until everything is fully incorporated.
Portion the Dough:
Form 12 large dough balls Place them on a lined baking sheet. Cover the dough with plastic wrap and chill for 2-24 hours.
Bake the Cookies:
Preheat your oven to 190°C (375°F). Bake the chilled cookie dough for 15-17 minutes, or until the edges are golden brown and the centers appear slightly under-baked.
Cool the Cookies:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Note
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freezing Cookies: Freeze baked cookies for up to 3 months. Wrap individually in plastic and store in a freezer-safe bag.
- Freezing Dough: Portion the dough into balls and freeze on a parchment-lined baking sheet. Once frozen, transfer to a freezer-safe container. Bake directly from frozen at 375°F (190°C) for 17-20 minutes, or thaw overnight in the fridge and bake as directed.
Sourdough Chocolate Chip Cookies
Rated 5.0 stars by 1 users
Category
Dessert
Servings
12
Prep Time
15 minutes
Cook Time
15 minutes
These sourdough chocolate chip cookies are soft, chewy, and packed with chocolate chips in every bite. Perfect for using up your sourdough discard, this easy recipe creates bakery-style cookies your family will love. With a little chilling time and the right mixing method, you’ll get perfectly thick, chewy cookies every time.
Ingredients
Dry Bowl
-
95 g all-purpose flour
-
125 g bread flour
-
1 teaspoon (5 g) fine sea salt
-
¼ teaspoon baking soda
-
½ teaspoon baking powder
Wet Bowl 1
-
1 large egg
-
½ cup (125 g) sourdough starter discard
-
1 teaspoon (5 g) vanilla extract
Wet Bowl 2
-
113 g unsalted butter, cold and cubed
-
½ cup (100 g) brown sugar
-
½ cup (100 g) granulated sugar
-
1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)
Directions
Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, bread flour, salt, baking soda, and baking powder. Set aside.
Prepare Wet Bowl 1:
In a small bowl, whisk together the egg, sourdough discard, and vanilla extract until smooth. Set aside.
Cream Butter and Sugar:
Using a hand mixer, beat the cold cubed butter, brown sugar, and granulated sugar on low speed until the mixture resembles small crumbles, about 45-60 seconds.
Incorporate Chocolate Chips:
Add the chocolate chips to the butter mixture and mix on low speed for 30-45 seconds.
Combine Dry Ingredients:
Gradually add the dry ingredients to the butter mixture and mix on low speed until a crumbly texture forms, about 20-30 seconds.
Add Wet Bowl 1:
Pour the egg mixture into the dough and mix with a spoon until everything is fully incorporated.
Portion the Dough:
Form 12 large dough balls Place them on a lined baking sheet. Cover the dough with plastic wrap and chill for 2-24 hours.
Bake the Cookies:
Preheat your oven to 190°C (375°F). Bake the chilled cookie dough for 15-17 minutes, or until the edges are golden brown and the centers appear slightly under-baked.
Cool the Cookies:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Note
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freezing Cookies: Freeze baked cookies for up to 3 months. Wrap individually in plastic and store in a freezer-safe bag.
- Freezing Dough: Portion the dough into balls and freeze on a parchment-lined baking sheet. Once frozen, transfer to a freezer-safe container. Bake directly from frozen at 375°F (190°C) for 17-20 minutes, or thaw overnight in the fridge and bake as directed.