Sourdough Chocolate Chip Cookies

Sourdough chocolate chip cookies are perfectly soft and packed with chocolate chunks. The light tanginess from the sourdough makes the yummiest cookies.

Course Sourdough

Cuisine American

Keyword baking, cookies, sourdough, sourdough chocolate chip cookies, sourdough cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 281kcal

Author Lisa Bass

Ingredients

1 cup unsalted butter 227 g softened
1 cup white granulated sugar 200 g
1 cup light brown sugar lightly packed (200 g)
2 large eggs
3/4 cup sourdough discard 170 g
2 teaspoons vanilla extract 8 g
3 cups all purpose flour 405 g
1 teaspoon baking soda 6 g
1/2 teaspoon baking powder 2.5 g
1 1/2 teaspoon salt 7 g
2 cups chocolate chips 340 g

Instructions

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.
Fold in chocolate chips.
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.
Chill in the refrigerator for at least an hour, or up to 2 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.

Notes

Make this recipe and bake right away, or ferment it up to 24 hours for the most health benefits and easier digestion.
I highly suggest using chocolate chunks. While chocolate chips are wonderful, there is something amazing about chocolate chunks.
Do not over bake or over mix this recipe. You may end up with a tough or more cake-like cookie.

Nutrition