Sourdough Discard Chocolate Chip Cookies Recipe
Deliciously soft and chewy sourdough discard chocolate chip cookies that combine the tangy richness of sourdough starter with classic chocolate chips for an irresistible treat. These cookies are easy to make, with a perfect balance of sweetness and subtle sourdough flavor, topped optionally with flaky sea salt for an extra flavor boost.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 22 minutes (including chilling time)
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup (227g) unsalted butter, softened
- 1 cup (192g) white granulated sugar
- 1 cup (200g) light brown sugar, lightly packed
- 2 large eggs (room temperature)
- 3/4 cup (189g) sourdough discard
- 2 teaspoons (10g) vanilla extract
Dry Ingredients
- 3 cups (420g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons (8g) salt
Add-ins and Topping
- 2 cups chocolate chips or chopped chocolate
- Flaky sea salt for topping (optional)
Instructions
- Cream Butter and Sugars: In a stand mixer with the paddle attachment, cream the softened butter, white sugar, and brown sugar until the mixture is pale and fluffy, about 2 to 3 minutes.
- Add Eggs, Sourdough Discard and Vanilla: Add the eggs, sourdough discard, and vanilla extract to the butter mixture. Mix again until the mixture is light and fluffy, scraping down the sides of the bowl once to ensure even mixing.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet mixture in two or three additions, mixing on low speed. Mix just until no dry flour remains to avoid overmixing, which can toughen the cookies.
- Fold in Chocolate Chips: Using a spatula, gently fold in the chocolate chips or chopped chocolate until evenly distributed throughout the dough.
- Portion the Dough: Scoop the dough into approximately 3-tablespoon-sized balls and place them about 2 inches apart on a parchment-lined baking sheet. You should get about 24 cookie dough balls.
- Chill the Dough: Cover the baking tray with plastic wrap and refrigerate for at least 1 hour, or ideally 12 to 24 hours to develop the best flavor and texture. Dough can be kept in the fridge for up to 2 days.
- Preheat Oven and Add Topping: Preheat your oven to 375°F (190°C). If desired, sprinkle a small pinch of flaky sea salt on top of each dough ball before baking.
- Bake Cookies: Bake the cookies for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underdone, ensuring a chewy texture.
- Cool on Rack: Remove the cookies from the oven and immediately transfer them to a wire rack to cool completely before serving.
Notes
- Chilling the dough overnight greatly enhances the cookie’s flavor and texture by allowing the sourdough flavor to mature and the dough to firm up.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Using room temperature eggs helps the batter blend smoothly and consistently.
- Flaky sea salt on top provides a delightful contrast to the sweet chocolate chips, but is optional.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: sourdough discard, chocolate chip cookies, easy cookies, chewy cookies, baking with sourdough, homemade cookies, dessert
