I cant stop myself guys. I have been a baking fool for the past couple of months and these have been on repeat! These are the softest sourdough chocolate chip cookies ever.
Now granted, I dont think most people think that chocolate chip cookies and sourdough go together (sourdough cookies just sound a bit odd right?), just like most think brownies and sourdough dont go together, but boy oh boy they do! Try my sourdough brownies recipe here, and you will be converted!
These chocolate chip cookies have a slight softer, cake like texture which makes them so good in my opinion.
Making sourdough chocolate chip cookies are exactly the same as making any other chocolate chip cookies, you just have to add the sourdough starter discard and possibly adjust your recipe for the flour.
When I was experimenting for with these cookies, I found that I did not need to cut out any flour, which I often have to do, but I find with cookies, the batter will be too wet if you cut out any of the flour. My suggestion would be to cut 1/2 cup of flour out and bake one cookie and see if you like the results. If they spread too much, you can add more flour.
I have also tried baking this dough without refrigerating it as well as after being refrigerated and there isn’t a huge difference but i do find that even putting it in the refrigerator for 30 minutes, makes a difference and they bake better when chilled.
Sourdough Chocolate Chip Cookies
- 1 cup sourdough discard
- 1 cup softened butter
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla
- 2 cups all purpose flour you may need slightly less or more depending on the hydration of your sourdough discard. start with less and you can add more.
- 1 cup oats optional
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups chocolate chips
- Preheat the oven to 325 degrees F.
- In a large mixing bowl or using a stand mixer, add your sugar, brown sugar and butter and mix on medium until it turns creamy.
- Add your sourdough starter and eggs and continue to mix together until all well combined.
- Add your vanilla extract, flour, baking soda and baking powder and mix until just combined.
- At this point you can add the oats, which I highly recommend. I think they make the cookies taste so good and it gives it a bit of texture as well. But you can omit it if you want. You may want to add another tablespoon of flour or two if you dont add the oats.
- Mix your chocolate chips in by hand. Place your dough into the fridge for 30 minutes while you clean up.
- I use my 3 tbsp cookie scoop to scoop out the perfect size cookies.
- Bake them on a cookie sheet or jelly roll sheet pan. I can get 12 cookies on the jelly roll sheet pan without them touching after they spread.
- Bake them in the oven for 11-13 minutes. This will vary depending on preference. We like ours a bit more soft and gooey so we go 11 minutes generally.
- One thing I like to do is to give the pan a tap once it comes out of the oven. This will help the cookies to flatten just a bit.
- Let the cookies cool and then move them to a wire rack to cool completely. These are a very soft cookie.
- Store these cookies in an airtight container or freeze!
- You can also freeze the dough by scooping it out and flash freezing it before putting them in a bag to store in the freezer to be brought out later to bake.
Cookie Dough Tips
- Use room temperature eggs and butter. This will make for a better batter.
- Bake your cookies on parchment paper or use a silicone baking sheet. This makes it so much easier and they never stick.
- If you want a more chewy cookie, bake them another minute longer
- You can sprinkle sea salt over the top of these cookies right out of the oven to add a different flavor to the cookies.
- I like to use my paddle attachment to mix my cookie dough
- Add nuts to these cookies as well if you love cookies that way. We do not. We want all the chocolate chips! Swap out milk chocolate chip cookies for semi-sweet chocolate chips depending on preference!
Using your discarded starter in your cookies is a great way to use it up, it adds a great flavor to your cookies and a bit of the benefits of the sourdough starter.