Sourdough Chocolate Chip Cookies
If you've ever felt that tiny pang of guilt discarding your excess sourdough starter, this recipe for Sourdough Chocolate Chip Cookies is about to become your savior. Prepare yourself for the softest, chewiest cookie you've ever tasted, perfectly balanced between the rich sweetness of chocolate and a surprising hint of salty tang.
Servings: 27 Cookies
Calories: 215kcal
Equipment
- Hand Mixer
Ingredients
- ½ Cup Butter
- 3 cups + 2 Tablespoons All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Kosher salt
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 3 Egg yolks from large eggs
- 1 cup Sourdough starter discard 100% hydration
- 2 teaspoon Vanilla extract
- 2 ⅔ Cups Dark chocolate chips or dark chocolate, chopped
- Flakey sea salt to top
Instructions
- Start by melting your butter over medium heat in a saucepan. Use a pan with a light-colored bottom so you can keep track of the color while the butter starts to brown. Swirl the pan occasionally to make sure that the butter is cooking evenly. As the butter melts, it will begin to foam, sputter and the coloring will get darker. Once the butter has developed a deep golden brown color and has stopped sputtering, pour into a heatproof glass container and set aside.½ Cup Butter
- Gather the dry ingredients: flour, baking powder, baking soda, and salt. Place these dry ingredients in a medium bowl and whisk them together to ensure they are well combined.3 cups + 2 Tablespoons All-purpose flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, 1 teaspoon Kosher salt
- In a separate large bowl, combine the browned butter and sugars. Use a stand mixer with a paddle attachment or a hand mixer to mix the ingredients for a few minutes.1 cup Granulated sugar, 1 cup Brown sugar
- Add the egg yolks and continue to mix for a few minutes on medium speed.3 Egg yolks
- Mix the sourdough starter and vanilla into the mixture for a few minutes until the mixture becomes smooth and combined1 cup Sourdough starter discard, 2 teaspoon Vanilla extract
- In two parts, add the flour mixture to the batter. Mix on low speed just until everything comes together to form a dough, being careful not to overmix.
- Add the chocolate chips to the dough. Mix gently with a spatula until the chocolate chips are evenly incorporated throughout the dough.2 ⅔ Cups Dark chocolate chips
- Cover the cookie dough with plastic wrap or move the dough into an air tight container. Set in the fridge for at least 2 hours so that the dough starts to solidify before baking.
- Preheat your oven to 350F. Meanwhile, with a 3 tablespoon cookie scoop, scoop the dough into uniform dough balls and place on a prepared baking sheet lined with parchment.
- Bake for about 15-18 minutes or until you notice that the edges are set and slightly golden brown. If you notice that the cookies are spreading too much for your liking, you may need to chill the dough a bit longer!
- Remove the cookies from the oven, sprinkle with flakey salt and after about 4 minutes, transfer them to cooling rack before enjoying!Flakey sea salt
Video
Notes
How long do sourdough cookies last?
Storing your homemade cookies properly ensures they stay fresh and delicious for as long as possible. For short-term enjoyment, keep your cookies in an airtight container at room temperature for about 5 days.
If you're thinking ahead, these cookies freeze beautifully—just place them in a freezer safe bag, set them in the freezer and you can extend their life for a couple of months. Whenever you're ready for a treat, simply thaw them on your baking sheet as you preheat the oven, and they'll be ready to bring joy to your taste buds all over again.
Nutrition
Calories: 215kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 149mg | Potassium: 147mg | Fiber: 2g | Sugar: 19g | Vitamin A: 35IU | Calcium: 32mg | Iron: 3mg
