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A stack of 3 sourdough chocolate chip cookies with milk in the back.
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5 from 4 votes

Sourdough Chocolate Chip Cookies

Sourdough chocolate chip cookies that are soft, chewy, full of chocolate and a slight sourdough tang. If you are tired of cakey sourdough cookies, this recipe is for you!
Prep Time15 minutes
Cook Time36 minutes
Total Time51 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies, depending on size
Calories: 191kcal
Author: Kristin

Equipment

Ingredients

  • 3 Cups All Purpose Flour Scooped and leveled. See Notes.
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 1 Cup Unsalted Butter Soft at room temperature
  • 1 Cup Light brown sugar packed
  • ¾ Cup White Granulated Sugar
  • 1 Cup Sourdough Discard
  • 2 teaspoons Vanilla Extract
  • 1 Large Egg
  • 1 Egg Yolk
  • 2 Cups Semi Sweet Chocolate Chips

Optional

Instructions

  • Preheat oven to 350 degrees Fahrenheit and line a 9"x13" baking sheet with parchment paper. 
  •  In a small bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
  • In the bowl of a stand mixer with a paddle attachment, cream the butter until smooth. Do not over whip. 
    Add in the sugars and mix until fully incorporated into the butter. 
  • Pro Tip: Be very careful to not over-mix these first two steps. While everything needs to be fully incorporated, mixing too much will add air to the dough making the cookies cakey and not chewy. 
  • Add in the sourdough starter, egg, egg yolk, and vanilla extract. Mix just until combined.
  • Fold the dry ingredients into the wet just until all the flour is incorporated. Fold in the chocolate chips.
  • Using a cookie scoop (1.5-2 tablespoon size), scoop out the dough into a ball and place on a cookie sheet.
  • Place in the oven and bake for 10-12 minutes or until they are lightly golden brown and cooked through. Top with flaky sea salt if desired. 
    Pro Tip: If your cookies are not flattening out, remove from the oven with about 2 minutes left of baking and gently tap the baking sheet on a hard surface. This will help settle the cookie. Return to the oven to finish baking. 
  • Allow to cool on the baking sheet for 2 minutes then transfer to a wire cooling rack to finish cooling. 
  • Serve slightly warm for best experience.

Notes

Ingredient Notes:
Sourdough Discard: This recipe was created using sourdough discard. Active can also be used but might lead to a lighter texture. I have found the best tasting cookie is with discard that has been fed 24 hours prior to baking.
AP Flour: This is the flour used to create this recipe. If you use bread flour it could lead to a denser cookie.
Soft Butter: Make sure the butter is soft and at room temp. This will help cream the sugars easier.
Eggs: This recipe calls for a full egg plus one egg yolk. Using two full eggs will make them too cakey.
Tips and Tricks
    • Use Soft Butter: Take the butter out about 30 minutes before mixing. It should be soft but not too soft. This will help mix with the sugars.
    • Do Not Over Mix: Mix the ingredients just until they are whipped or combined. Too much mixing will add more air into the batter resulting in a fluffy, cakey cookie.
    • Do Not Chill: Non sourdough cookies I would recommend chilling but this recipe can be baked right away. When this dough is chilled it will result it a more fluffy, taller cookie.
    • Fluff, scoop and level the flour: When measuring out the flour make sure to fluff it first and the scoop with a spoon into the measuring cup and level with a knife. There will be too much flour if just scooped out with a measuring cup.

Nutrition

Serving: 1Cookie | Calories: 191kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 92mg | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 177IU | Calcium: 19mg | Iron: 1mg