Description
These Sourdough Chocolate Chip Cookies blend the tangy depth of sourdough starter discard with rich buttery dough, creating indulgent cookies with soft centers, golden edges, and melty chocolate throughout. Perfectly chewy, deeply flavorful, and topped with a sprinkle of flaky sea salt.
Ingredients
Scale
- 1 cup active sourdough starter
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in eggs one at a time, then vanilla extract.
- Whisk flour, baking soda, and a pinch of salt in a separate bowl.
- Combine dry ingredients with wet ingredients just until mixed.
- Fold in sourdough starter gently until evenly incorporated.
- Fold in chocolate chips.
- Scoop dough onto baking sheets, spacing 2 inches apart.
- Bake 12–15 minutes until edges are golden and centers soft; optionally sprinkle with flaky sea salt.
Notes
Chill dough at least 2 hours for best results. Ferment overnight for deeper flavor. Use 100% hydration starter for ideal texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: sourdough chocolate chip cookies, sourdough cookies, chocolate chip cookies, sourdough discard recipe