Cooking & Baking,  Sourdough

Sourdough Chocolate Chip Cookies

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Jamie loves chocolate chip cookies, maybe not as much as peanut butter cookies but they are still at the top of his list.  These sourdough discard cookies are easy to make and smell AMAZING!!  They will be a favorite in your farmhouse too! 

Learn how to make sourdough chocolate chip cookies at home with your sourdough discard the easy way! These bakery-style cookies are soft, thick, and chewy. 

Makes 12 Large Chocolate Chip Cookies

Ingredients-

  • 8 tablespoons unsalted butter (cold & cubed)
  • ½ cup light brown sugar
  • ½ cup white granulated sugar
  • 1 ½ cup chocolate chips (semi- sweet or milk chocolate)
  • 1 ¾ cups flour
  • 1 teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 large egg
  • ½ cup sourdough starter discard
  • 1 teaspoon vanilla extract

Directions-

The key to this recipe is to NOT over-mix!! This will create soft and chewy sourdough chocolate chip cookies.

Use a paddle attachment with a stand mixer to beat 8 tablespoons cold, cubed butter with ½ cup light brown sugar and ½ cup white sugar until it starts to come together, 45-60 second. The mixture will be thick and look uneven.

Add 1 ½ cup chocolate chips and continue to beat on low-speed for 30 seconds.

In a small bowl whisk together 1 ¾ cup flour, 1 teaspoon salt, ¼ teaspoon baking soda, ½ teaspoon baking powder.

Add the dry ingredients to the butter mixture and mix on low-speed until it has a crumbly texture, 20-30 seconds.

Use a fork to beat the egg, ½ cup sourdough discard, 1 teaspoon vanilla in a small bowl. Add it to the batter and mix on low speed until “just combined”, 20-30 seconds.

Use a spatula to make sure the ingredients are fully combined.

Using a cookie scoop or spoon portion the doubt into 12 large balls. Place them on a parchment-lined cookie sheet and chill in the fridge for a minimum of 2 hours.  We found that 24 hours is the best!

When ready preheat the oven to 375F

Bake the cookies for 15 – 17 minutes, or until the outside of the cookies are golden brown and the middle still looks slightly under baked.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

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Tips & Tricks

After adding each ingredient to the stand mixer, mix until “just incorporated”. You DO NOT want to add any air to the batter. Adding too much air creates a more “cake-like” cookie.

How to Store

Store baked sourdough chocolate chip cookies at room temperature in an air-tight container for up to 7 days. Freeze baked cookies for up to 3 months. After the cookies have cooled completely, individually wrap them in plastic wrap and put them into a freezer-safe bag.

Nutrition Information-

Calories: 223 kcal
Fat: 8g
Saturated fat: 5g
Carbs: 35g
Sugar: 19g
Fiber: 1g
Protein: 3g
Salt: 227 mg

For Sourdough tips & tricks and yummy recipes check out our Sourdough Page.

Sourdough Chocolate Chip Cookies

Sourdough Chocolate Chip Cookies

Yield: 12 Cookies

Super delicious Sourdough Chocolate Chip cookies that are worth the wait and EVERYONE will be asking for more!!

Ingredients

  • 1 ¾ cup all-purpose flour
  • 1 teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 large egg
  • ½ cup sourdough starter discard (unfed)
  • 1 teaspoon vanilla extract
  • 8 tablespoons unsalted butter (cold (cubed)
  • ½ cup light brown sugar
  • ½ cup white granulated sugar
  • 11.5 oz chocolate chips (milk chocolate)

Instructions

    1. Use the paddle attachment with a stand mixer to beat cold, cubed butter with the sugars until it starts to come together, 45-60 seconds.

    2. Add the chocolate chips and continue to beat on low-speed for 30 seconds.

    3. Whisk the dry ingredients together in a small bowl and add them to the butter mixture and mix on low-speed until it has a "crumbly" texture, 20-30 seconds.

    4. Use a fork to beat the egg, sourdough discard and vanilla in a small bowl. Add it to the batter and mix on low-speed until "just incorporated", 20-30 seconds.

    5. Use a spatula to make sure the ingredients are fully combined.

    6. Use a cookie scoop to portion the dough into 12 large balls. Place them on a parchment lined cookie sheet and chill in the fridge for a minimum of 2 hours. 24 hours is best!

    7. When you are ready to bake the cookies, preheat your oven to 375°F (190°C).

    8. Bake the cookies for 17-20 minutes, or until the outside of the cookies are golden brown and the middle still looks slightly under-baked.

    9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

  • The goal is to avoid over-mixing the batter so that you get a thick, chewy, perfect cookie!
  • After each addition of ingredients to the stand mixer, mix until "just incorporated". 

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