Sourdough Chocolate Chip Cookies Recipe

Sourdough Chocolate Chip Cookies Ingredients

INGREDIENTS

• ¾ cup + 1 teaspoon (95 g) all-purpose flour
• 1 cup + 1 teaspoon (125 g) bread flour
• 1 teaspoon (5 g) fine sea salt
• ¼ teaspoon baking soda
• ½ teaspoon baking powder
• 1 large (1) egg
• ½ cup (125 g) sourdough starter discard
• 1 teaspoon (5 g) vanilla extract
• 8 tablespoons (113 g) unsalted butter
• ½ cup (100 g) light brown sugar
• ½ cup (100 g) white granulated sugar
• 1 ½ cups (340 g) chocolate chips

INSTRUCTIONS

1. Mix the bread flour, all-purpose flour, baking soda, baking powder and salt in a small bowl. Set aside.
2. Beat the egg, vanilla extract and sourdough starter until smooth in a separate bowl. Set aside.
3. Then Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment.
4. Beat on low speed until the mixture forms small crumbles, 45-60 seconds.
5. Then add the chocolate chips and mix on low speed for 30-45 seconds.
6. Then add the dry ingredients and mix until the batter starts to become a crumbly mixture, 20-30 seconds.
7. Pour in the egg mixture and mix until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds.
8. Stir the batter using a spatula, ensuring all of the ingredients have been fully incorporated.
9. Then use a cookie scoop to portion the dough into 12 balls, (about 2 scoops per cookie) and place them on a parchment-lined baking tray.
10. Cover the dough with a sheet of plastic wrap.
11. Then chill the dough in the fridge for more than 2 hours. (24 hours is best!)
12. Bake in a preheated, 375°F (190°C) oven for 15 to 17 minutes until the edges are golden brown and the center still appears slightly under-baked.
13. Take out and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

Yield: 12

Sourdough Chocolate Chip Cookies Recipe

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Craft chewy sourdough chocolate chip cookies with a unique tang! This recipe uses sourdough discard for tender, flavorful cookies.

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Prep Time 10 minutes

Cook Time 15 minutes

Chill Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

• ¾ cup + 1 teaspoon (95 g) all-purpose flour
• 1 cup + 1 teaspoon (125 g) bread flour
• 1 teaspoon (5 g) fine sea salt
• ¼ teaspoon baking soda
• ½ teaspoon baking powder
• 1 large (1) egg
• ½ cup (125 g) sourdough starter discard
• 1 teaspoon (5 g) vanilla extract
• 8 tablespoons (113 g) unsalted butter
• ½ cup (100 g) light brown sugar
• ½ cup (100 g) white granulated sugar
• 1 ½ cups (340 g) chocolate chips

Instructions

1. Mix the bread flour, all-purpose flour, baking soda, baking powder and salt in a small bowl. Set aside.
2. Beat the egg, vanilla extract and sourdough starter until smooth in a separate bowl. Set aside.
3. Then Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment.
4. Beat on low speed until the mixture forms small crumbles, 45-60 seconds.
5. Then add the chocolate chips and mix on low speed for 30-45 seconds.
6. Then add the dry ingredients and mix until the batter starts to become a crumbly mixture, 20-30 seconds.
7. Pour in the egg mixture and mix until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds.
8. Stir the batter using a spatula, ensuring all of the ingredients have been fully incorporated.
9. Then use a cookie scoop to portion the dough into 12 balls, (about 2 scoops per cookie) and place them on a parchment-lined baking tray.
10. Cover the dough with a sheet of plastic wrap.
11. Then chill the dough in the fridge for more than 2 hours. (24 hours is best!)
12. Bake in a preheated, 375°F (190°C) oven for 15 to 17 minutes until the edges are golden brown and the center still appears slightly under-baked.
13. Take out and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

1. At room temperature, store your cookies in an airtight container.
2. If you have leftover dough, it can be refrigerated for up to 48 hours before baking.
3. Fully cooled cookies can be frozen for up to 3 months.
4. You can also freeze the cookie dough. Scoop the dough onto a baking sheet as if you were preparing to bake them, freeze the scoops until solid, and then transfer them to a freezer-safe bag. When ready to bake, you can bake them directly from frozen, adding a couple of extra minutes to the baking time.
5. If the cookies have become too soft or you want to enjoy them warm, you can briefly reheat them in a microwave for a few seconds or in an oven at 300°F (150°C) for 5-10 minutes to crisp them up.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 163Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 175mgCarbohydrates: 18gFiber: 1gSugar: 0gProtein: 2g