This Sourdough Chocolate Chip Cookies recipe is the perfect way to use your sourdough starter. They are soft, chewy, and great with a glass of milk or a scoop of ice cream.
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Bakery quality cookies that can made at home using your own sourdough starter? No, It’s not too good to be true. It never ceases to amaze me at how versatile a sourdough starter can actually be.
What better way to use your sourdough starter than by making a fresh batch of sourdough chocolate chip cookies. When I tell y’all, these are the best chocolate chip cookies I’ve had to date… I’m not kidding.
If you’re like me and always in the mood for something sweet and tasty, give these a try. The hardest part will be waiting for them to cool down.
Sourdough Chocolate Chip Cookies Video:
Ingredients for Sourdough Chocolate Chip Cookies
- all purpose flour: Perfect for cookies while not having too high of a protein content.
- sourdough starter: ‘Good for you’ natural wild yeast that takes the party to the next level.
- unsalted butter: I prefer to use unsalted butter instead of salted in order to control the amount of salt used.
- maple syrup: Adds moisture to the cookies to make them chewy.
- eggs: I used organic large brown eggs with healthy yolks to give the sourdough chocolate chip cookies stucture and make the chewy.
- salt: Enhances the other flavor and balances the sugar out.
- baking powder and baking soda: Gives the sourdough chocolate chip cookies rise to make them light.
- vanilla extract: enhances the flavor while adding flavor itself.
- brown sugar: Makes the cookies moist and adds a soft molasses flavor.
- granulated sugar: Gives a nice crust around the edges of the cookies while maintaining a soft center.
- semi sweet chips: They’re what makes a chocolate chip cookies chocolatey.
Tools for success
- baking sheet
- mixing bowls
- cooling rack
- wooden spoons
- parchment paper
How long will the Sourdough Chocolate Chip Cookies last?
Freshly Baked
- About 5 days in a ziplock bag or air tight container on the counter
- Almost 7 days in the refrigerator
- About 3 months in the freezer
Unbaked
- About 3 days in the refrigerator
- About 2 months in the freezer
Pre-portion the sourdough cookies. Arrange on a baking sheet and freeze for 15 minutes covered. Now, place the sourdough chocolate chip cookies in a airtight container or a freezer ziplock bag.
How to make Sourdough Chocolate Chip Cookies
Combine flour, salt, baking soda, and baking powder in a medium bowl. Set aside.
In a large bowl: whisk the melted butter, brown sugar, and granulated sugar together. Add in the eggs (scrambled) as well as the vanilla extract and whisk until smooth with no clumps.
Now whisk in the sourdough starter into the mixture (this will make up your wet mixture).
Add the flour mixture to the wet mixture by doing half at a time. Whisk together to combine. When you can’t whisk anymore, switch to a wooden spoon in order to get it all together.
Now, fold in the semi sweet chocolate chips. This is my favorite part of the process.
Cover with cling wrap and place in the refrigerator for at least 30 minutes to 2 days.
Afterwards, preheat the oven to 375 degrees after you have put the cookies in the fridge for at least 2 hours. I’ve found that 30 minutes isn’t enough when you’re trying to achieve bakery quality cookies.
Then, line a baking sheet with parchment paper. Use a cookie scoop. I used a #20. How many cookies you get will depend on the size cookie scoop you use. Space the cookies far enough apart to where they sort of touch but not really.
Finally, bake for 15 minutes. The sourdough chocolate chip cookies will be slightly underdone which is what you want. Take out of the oven and let rest for 5 minutes. Then place on a cooling rack. Or you can skip the cooling rack all together and dig in.
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Sourdough Chocolate Chip Cookies
What better way to use your sourdough starter than by making a fresh batch of sourdough chocolate chip cookies. When I tell y'all, these are the best chocolate chip cookies I've had to date... I'm not kidding.
Ingredients
- 2 1/4 cup all purpose flour
- 3/4 cup brown sugar (packed) and granulated sugar (each)
- 1/4 cup unsalted butter (melted and room temp)
- 1/2 cup sourdough starter
- 2 eggs (room temp)
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 oz semi sweet chocolate chips
Instructions
- Combine flour, salt, baking soda, and baking powder in a medium bowl. Set aside.
- In a large bowl: whisk the melted butter, brown sugar, and granulated sugar together. Add in the eggs (scrambled) as well as the vanilla extract and whisk until smooth with no clumps.
- Now whisk in the sourdough starter into the mixture (this will make up your wet mixture).
- Add the flour mixture to the wet mixture by doing half at a time. Whisk together to combine. When you can't whisk anymore, switch to a wooden spoon in order to get it all together.
- Now fold in the semi sweet chocolate chips. Be sure not to over-mix the sourdough cookie batter.
- Cover the bowl and place in the refrigerator for 2 to 24 hours.
- Preheat the oven to 375 degrees.
- Line a baking sheet with parchment paper. Use a cookie scoop. I used a #20. How many cookies you get will depend on the size cookie scoop you use. Space the cookies far enough apart to where they sort of touch but not really.
- Bake for 15 minutes. The sourdough chocolate chip cookies will be slightly underdone which is what you want.
- Take out of the oven and let rest for 5 minutes. Then place on a cooling rack. Or you can skip the cooling rack all together and dig in.
Notes
Depending on the size of the cookie scoop you may get more or less cookies depending on how larger or small you want the cookies to be.
The smaller the cookies, the less time it will take to bake so be mindful of that.
The larger the cookies, the more time it may take to bake so be mindful of this as well.
If baking the cookies straight out of the freezer, let them defrost in the in the fridge for 24 hours or add 3-5 minutes to the baking time.
Nutrition Information:
Yield:
21Serving Size:
1Amount Per Serving: Calories: 192Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 118mgCarbohydrates: 30gFiber: 2gSugar: 16gProtein: 3g
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