Sourdough Chocolate Chip Cookies Recipe

I’m working my way through all kinds of sourdough recipes this year, which has been a fun and delicious challenge. Other than the classic sourdough boule, I have tried lots of different breads and breakfast items. All have been delicious, but I had yet to try out a sourdough dessert.

So, for my husband’s birthday, I decided to make a sourdough chocolate chip cookie recipe. They were delicious, and I’m so excited to share this edition of those cookies with you today! They are big, soft, slightly chewy, and full of flavor. If you are looking for the perfect treat to bring to a summer barbecue or get-together, give these a go. You won’t be disappointed! 

Almost everyone that I know has a preferred chocolate chip cookie recipe. There are just so many options and preferences when it comes to them. Soft and chewy or crisp and crunchy, large or small, thick or thin, butter or shortening or both, type and amount of chocolate, and now… sourdough or regular! Sorry to introduce a new option for you, but I think these cookies fall pretty close to my ideal, and I love the added flavor of the sourdough. It doesn’t come across overly strong, but it adds a softness of texture and depth of flavor that other cookies just don’t have. I really enjoy it and I hope you do too!

To begin, let the butter and eggs rest on the counter for about 30 minutes or until they are room temperature. This will help when incorporating them into the dough in a minute. To finish prepping, whisk together the dry ingredients – all-purpose flour, baking soda, baking powder, and salt – in a medium-sized bowl and then set them aside until needed. Once the butter is ready, add it, the brown sugar, and the granulated sugar to a large mixing bowl and cream together. Add in the vanilla and your sourdough discard and mix again until everything is just combined. 

Now mix in the eggs one at a time, being sure to stop and scrape down the sides of the bowl when needed. Gradually add in the dry ingredients and mix the dough until combined. Lastly, stir in the chocolate chips.

The addition of sourdough starter to the dough makes it slightly softer or stickier than normal cookie dough. For this reason, and to let the sourdough do its flavor fermentation magic, we need to chill the dough. If you were to bake the cookies straight away, they would still be delicious, but would spread too much while baking. So, scoop the dough into balls about 4 tablespoons each. If you have a scale, this would be close to 70 grams for each cookie. Place the cookie dough balls on a pan and refrigerate for at least 2 hours or overnight. 

After the dough has chilled, preheat the oven to 350 degrees. Place the cookie dough on a parchment-lined baking sheet with at least two inches between each cookie. Bake for about 15 minutes or until the edges are lightly golden. The top will still look slightly underbaked, but this will lead to that perfect soft cookie.

If you prefer your cookies a little more crispy, just let them bake a few more minutes until the top is beautifully golden. Let the cookies cool for a few minutes on the pan and then transfer to a wire rack to cool completely. 

Hope you love these and get to share them with all your people this summer! 

Enjoy, 
Anna Reid

Print Recipe

Sourdough Chocolate Chip Cookies

These giant cookies are soft, slightly chewy, and full of flavor… the perfect sourdough chocolate chip cookie.

Source: Anna Reid

Course: Desserts

Prep Time: 2 hr 30 min

Cook Time: 15 min

Total Time: 2 hr 45 min

Serves: 1 Scale Update

Ingredients

• 1 cup unsalted butter softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla
• ³⁄₄ cup sourdough starter discard
• 2 eggs
• 3 ¹⁄₂ cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 heaping cups semi sweet chocolate chips

Directions

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set to the side.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar.
3. Add the vanilla and sourdough discard and mix just until combined.
4. Mix in the eggs one at a time, scraping down the sides of the bowl as needed.
5. Gradually add in the dry ingredients and mix until just combined.
6. Stir in the chocolate chips.
7. Scoop the dough into balls about 4 tablespoons each (about 70 grams). Place on a cookie sheet and refrigerate for at least 2 hours or overnight.
8. When ready to bake, preheat the oven to 350 degrees. Place the chilled dough on a parchment lined baking sheet, each cookie at least 2 inches apart. Bake for 15 minutes or until the edges are lightly golden. Let the cookies cool for a few minutes on the pan and then transfer to a wire rack to cool completely.
9. Enjoy!

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