Sourdough Chocolate Chip Cookies
User Reviews
5
Sourdough Chocolate Chip Cookies
Description
Get the Recipe: Sourdough Chocolate Chip Cookies use a combination of cold unsalted butter, light brown sugar, and sourdough starter discard to form a dough rich in flavor and texture. Incorporating chopped chocolate bars folded into the dough results in a cookie with gooey, melty chocolate throughout. Mixing the cold butter and sugar thoroughly helps create the right consistency, and the inclusion of baking soda provides leavening for a tender crumb.
The dough is notably thick and requires scooping with an ice cream scoop for consistent cookie sizes. Baking at 350°F for 8 to 10 minutes produces soft, gooey cookies that firm slightly as they cool, so removing them too early can cause breakage. Pressing chocolate chunks on top before baking adds visual appeal and extra chocolate bites.
These cookies offer a balance of sweet and tangy from the sourdough discard, complemented by the buttery softness and chunks of chocolate. They work well as a treat for sharing or simple home baking projects.
Keeping the butter cold helps maintain dough structure, and letting the cookies fully cool before handling prevents them from falling apart. They store well covered at room temperature for a few days and freeze for longer storage.
Ingredients
- 14 tbsp butter unsalted, cold
- 1 cup light brown sugar or coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup sourdough starter discard
- 2 cups flour regular or gluten free
- 1 tsp baking soda
- pinch salt optional, sea salt
- 1 ½ cups chocolate bar chopped
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter and light brown sugar. Mix on high until combined, about 2 to 3 minutes. Mix until no clumps of butter remain.
- Then, add in egg and vanilla. Mix to combine.
- Add in sourdough discard, flour, baking soda and sea salt. Mix until a thick dough is formed.
- Fold in most of the chocolate chunks. Reserve a few for the tops of the cookies.
- Use an ice cream scooper to scoop out balls of dough onto lined pan. Press a chocolate chunk in the middle of each dough ball. Space at least 3 inches apart on pan.
- Bake for 8 to 10 minutes. Cookies will look very soft and gooey.
- Allow cookies to fully cool on pan before trying to remove. They are soft!
Notes
- Use cold butter straight from the fridge to ensure proper dough consistency.
- The dough will be very thick; an ice cream scoop helps form evenly sized cookies.
- Do not overbake; cookies should remain soft and gooey when removed from the oven.
- Store cookies covered at room temperature for up to 3 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 209mg | 9% |
| Potassium | 210mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 427IU | 9% |
| Calcium | 39mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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