Sourdough Chocolate Chip Cookies

The best sourdough chocolate chip cookies are perfectly soft and packed with chocolate chunks. Whip this recipe up for a quick dessert, or long ferment for better digestion. You will want to keep this recipe in your back pocket.

‘Tis the season for cookies. The house is gleaming with Christmas cheer. Greenery hugs the staircase, and pops of red run through each room. 

While we do occasionally make typical Christmas sugar cookies, I always prefer a soft, buttery, chocolate chip cookie. 

My motto has always been this: if you can’t sour it, use einkorn (like in these Toasted Coconut Cookies). But I also love figuring out how to take a regular recipe and turn it into sourdough. (Find how to convert any recipe into sourdough here.)

Sourdough baking has been a passion of mine for over 10 years now. It has so many health benefits; fermenting decreases the phytic acid in order to make the nutrients more bio-available and the grain more digestible.

Creating more nourishing foods has been important in our family. And while cookies may be a fun treat and perfect for the holidays, birthdays, and a special Saturday, this recipe is also very adaptable. 

If you have the time, I highly suggest allowing this recipe to ferment at least overnight. Not only because it makes it slightly healthier, but it also adds a delicious and subtle tang that pairs perfectly with the sweetness. 

If you have never tried a sourdough dessert, you will be presently surprised with these chewy sourdough chocolate chip cookies..

Why you will love this recipe:

Extra discard: Great way to use up extra discard by making sourdough discard cookies.

Delicious: The best cookies with a chewy texture.

Can be made in advance: Make these up to 3 days in advance and keep them stored in the fridge. Not only does it make having fresh baked cookies really easy, but it will also ferment the grains making them easier to digest.

Tips For Making Sourdough Cookies:

• If you are new to sourdough, find my tutorial on how to make a sourdough starter from scratch here. 
• Make this recipe and bake right away, or ferment it for up to three days for the most health benefits and easier digestion. The instructions on how to make them long fermented versus the faster version vary slightly, so make sure to check out the steps below.
• I highly suggest using chocolate chunks. While chocolate chips are wonderful, there is something amazing about chocolate chunks (especially the ones from Trader Joe’s. They are the best!).
• Do not over bake or over mix this recipe. You may end up with a tough or more cake-like cookie.

FAQ

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Ingredients:

Butter: When baking, it is preferred to use unsalted butter. This allows you to control the amount of salt added to the cookies.

Sugar: This recipe includes both granulated sugar and brown sugar. Brown sugar helps make cookies crisp while granulated sugar helps keep them chewy. 

Egg: Acts as a binder.

Sourdough starter: Active starter or sourdough starter discard can be used for this recipe. Since there are added leaveners, the sourdough acts to help ferment the dough (when long fermenting) and add flavor. This is a great way use up extra sourdough starter

Vanilla extract: Adds a yummy warm flavor. See how to make your own homemade vanilla extract here.

All-purpose flour:

Salt: Brings out all the flavors and sweetness to these sourdough cookies.

Leaveners: Baking soda and baking powder are used to give the cookies rise. 

Chocolate chips: In my personal opinion, chocolate chunks are far superior to chocolate chips. Both will work, I just like the chunks better. Milk chocolate or bittersweet will work.

Tools you may need:

Grain mill (optional)

Stand mixer or hand mixer

Measuring cups and spoons

Baking sheet

Parchment paper

How To Make Sourdough Chocolate Chip Cookies – Quick version:

In a stand mixer with a paddle attachment, cream together butter, white sugar and brown sugar until light and fluffy. 

Add eggs, sourdough discard, and vanilla. Mix well until light and fluffy.

In a separate large bowl, mix together flour, baking soda, baking powder and salt.

Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.

Roll cookies into a ball using 3 tablespoons of dough per cookie. I have a cookie scoop for this. Place them 2 inches apart on a parchment lined cookie sheet.  I would recommend using a cookie scoop. It is the most reliable way to get your cookies a consistent size and evenly baked.

Chill in the refrigerator for at least an hour, or up to 3 days for a longer fermentation. For best results, I like the texture and taste when they sit in the fridge for 12-24 hours best! 

Preheat the oven to 375°F.

Bake for 10-12 minutes. The edges should start to turn a golden brown

Remove from the oven and immediately transfer to a wire rack to cool cookies.

How to Freeze Sourdough Chocolate Chip Cookies

There are two ways to freeze cookies: after baking or before. 

Freezing Cookie Dough:

Make the dough (long fermented or quick version) and scoop out cookie dough balls onto a parchment lined baking sheet. Freeze on the sheet. 

Once frozen, transfer to an air-tight container. When you’re ready to use them, bake according to the directions above. They may take slightly longer to bake from frozen. 

Cookie dough will last three months in the freezer.

Freezing Baked Cookies

Bake and allow to cool completely. Place the baking sheets (with the cookies and parchment paper in place) in the freezer for a few hours. Once frozen, place them in an air-tight container. You can put parchment paper between layers, if desired. 

Frozen cookies will last three months in the freezer. Allow to thaw at room temperature. Bake for just a few minutes for a nice warm cookie.

Find More Sourdough Desserts:

• Sourdough Cranberry Bread
• Sourdough Chocolate Cake
• Fermented Carrot Muffins
• Sourdough Pumpkin Roll
• Sourdough Pie Crust

If you try this recipe and love it, I would appreciate if you could come back, commented on the post, and give it 5 stars! Thanks.