These easy sourdough chocolate chip cookies have quickly become one of our family’s favorite recipe to make and eat. They are soft, chewy and filling which makes them the perfect snack for anytime of the day.
I first found this recipe from the blog Makin’ Macon. Susan has a large batch (and delicious) recipe that makes yummy sourdough chocolate chip cookies. The recipe that I am presenting here is my modified take on those cookies. I have perfected the recipe to suit what my family likes and I hope that your family will like them too!
There are so many great ways to use up sourdough discard and this recipe is one of them! I really love how the taste and texture turned out in these cookies. These are so easy to make and they are now a family favorite of ours.
Table of Contents
The Ingredients
Butter
Make sure your butter is soft enough to blend well with the sugar. Use unsalted or your cookies will taste too salty.
Sugar and Brown Sugar
Granulated or Organic cane sugar works well for this recipe. It also calls for brown sugar so make sure to put the right amount of each kind in for the best results. The brown sugar must be packed into the measuring cup.
Egg
A cold egg from the fridge is fine for this recipe as you will be chilling the dough anyways.
Vanilla Extract
I use vanilla extract from Mexico and I love it because it isn’t the imitation vanilla extract. It is pure and gives a wonderfully rich flavor. However, any vanilla extract will do the trick in this recipe.
Flour
This recipe needs all purpose flour for the best results. I love trying recipes with different flours and seeing how they turn out. However this is one of those recipes that requires simple all purpose flour for the soft texture.
Baking Soda
This ingredient gives a nice rise to these cookies.
Baking Powder
Another ingredient that helps with the fluffy nature of these cookies.
Salt
Any salt will do. Course kosher salt or sea salt gives these cookies a nice flavor because the salt is larger. However, any salt will work with this recipe.
Sourdough Discard
This recipe uses unfed sourdough starter (also known as sourdough discard). You can feed your starter after taking some out for this recipe if you have plans for making something with your starter that requires an active starter. Just don’t feed it before taking out the discard.
Chocolate Chips
I used mini chocolate chips in this batch but you can use any size or type of chocolate chip you would like. Sometimes it is fun to try different cookie flavors this way!
*Sourdough discard benefits:
- rich in probiotics
- promotes feelings of fullness
- contains a range of vitamins and minerals
How to Avoid Flat Sourdough Chocolate Chip Cookies
The butter needs to be the correct texture to make the dough work well. Be sure that it is soft but not melted.
Do not skip the chilling period! This will give your cookies a better chance of keeping their shape.
Another tip to avoid flat cookies is to ensure you use the correct amount of brown sugar. Too much regular sugar will make these very flat.
Don’t squish them with a fork! This recipe does not require you to pre-flatten these cookies.
TIP: I often freeze this dough for super quick cookies in the future. The dough freezes well for up to 4 months.
Final Thoughts and Tips
- Once you have baked these cookies you can keep them in an air tight container for 7 days.
- You can freeze the baked cookies for up to 4 months. Just put them on the counter to thaw and they will be ready to eat in about 20 mins.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites. This means that I will earn a small amount of money if you purchase through the links on my website at no additional cost to you
Easy Sourdough Chocolate Chip Cookies
Ingredients
Equipment
Method
- Cream together butter, eggs, sugars, sourdough discard, and vanilla in a stand mixer.
- In a separate medium mixing bowl, add dry ingredients (flour, baking soda, baking powder, salt, and chocolate chips).
- Add dry ingredients slowly into the wet ingredients and mix in the stand mixer.
- Cover and place in the fridge for at least 1 hour.
- Preheat your oven to 350℉.
- Scoop out dough balls (1-1/2 to 2 TBSP) and place onto a lined baking sheet. Allow space for some spreading.
- Bake for 10-12 minutes. Leave on the pan for 10 minutes. Cool completely on a cooling rack after that.
Notes
Thank you so much for taking the time to try this recipe. Please leave a comment and let me know how your cookies turned out. I would also love to know if you came up with any tips and tricks to make them even better!
*Please note that any nutritional or medical information posted here is based on things I have read, heard or experienced and is not medical advice. Please use your best judgment and talk to your doctor about any concerns you may have.
Leave a Reply