Name: Sourdough Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: PT-490161H26M23S
Total time: 30 min
Cuisine: American
Ingredients: 260 g all-purpose flour (2 cups + 2 Tbsp, measured correctly); 1 ½ tsp cornstarch; ½ tsp baking soda; ½ tsp baking powder; ¾ tsp fine sea salt; 170 g unsalted butter, melted and cooled to 90°F (12 Tbsp); 220 g packed light brown sugar (1 cup); 67 g granulated sugar (⅓ cup); 120 g sourdough discard, ribbon-thin (½ cup); 1 large whole egg + 1 extra egg yolk; 2 tsp vanilla extract; 225 g semisweet chocolate chips (1 1/3 cup), plus 40 g (¼ cup) more for topping after baking

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There is something truly magical about the way a classic treat like chocolate chip cookies can be elevated with the tangy depth of sourdough. This Sourdough Chocolate Chip Cookies Recipe brings together the best of both worlds, creating delightfully soft yet chewy cookies with just the right amount of tang and sweetness. Each bite bursts with rich chocolate chips nestled inside dough that has a subtle complexity thanks to the sourdough discard, making these cookies simply unforgettable and a must-try for any baking enthusiast.

Ingredients You’ll Need

The image shows baking ingredients arranged on a white marbled surface, including a white bowl filled with light brown packed sugar, two white eggs next to a measuring cup of white granulated sugar on a white spoon. There is a small blue bowl with baking soda, a wooden bowl with salt, a white bowl filled with chocolate chips, and a larger white bowl filled with flour. Also present is a glass measuring cup with a white spatula inside, a wrapped square of butter, and a dark bottle of vanilla extract, all laid out neatly. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Sourdough Chocolate Chip Cookies Recipe is easier than you might think. Each ingredient plays a vital role, from the texture-enhancing cornstarch to the perfectly melted butter that adds richness and flavor depth. The balance of these ingredients ensures the perfect cookie every time.

All-purpose flour (2 cups + 2 Tbsp): The sturdy base that forms the cookie’s structure; using the right measurement is key for the correct texture.
Cornstarch (1 ½ tsp): Adds a tender softness to the crumb for those melt-in-your-mouth moments.
Baking soda (½ tsp): Helps cookies rise just enough to stay soft and chewy without spreading out too thin.
Baking powder (½ tsp): Works along with baking soda to ensure balanced leavening and lightness.
Fine sea salt (¾ tsp): Enhances the sweetness and rounds out the flavors beautifully.
Unsalted butter (12 Tbsp, melted and cooled): Adds moisture and richness, contributing to that perfect chewy texture.
Light brown sugar (1 cup, packed): Brings deep caramel notes and moisture, keeping cookies tender and flavorful.
Granulated sugar (⅓ cup): Provides structure and just a touch of crispness to the edges.
Sourdough discard (½ cup, ribbon-thin): The secret ingredient that lends a pleasant tang and complexity to the cookies.
Large whole egg + 1 extra yolk: Bind the dough together while adding richness and moisture.
Vanilla extract (2 tsp): Infuses a warm and inviting aroma, enhancing all the other flavors.
Semisweet chocolate chips (1 1/3 cup + ¼ cup for topping): The star ingredient providing melty pockets of chocolate that make every bite irresistible.

How to Make Sourdough Chocolate Chip Cookies Recipe

Step 1: Prep the Dry Ingredients

Start by whisking together your all-purpose flour, cornstarch, baking soda, baking powder, and fine sea salt in a large bowl. This ensures an even distribution of leaveners and salt, which is essential for consistent texture and flavor throughout the cookies.

Step 2: Combine Wet Ingredients

In a separate bowl, mix your melted butter with the light brown sugar and granulated sugar until smooth and slightly glossy. Then add the sourdough discard, your whole egg plus the extra yolk, and vanilla extract. Whisk until everything is well combined; the sourdough discard will bring a wonderful tang and moisture to the dough.

Step 3: Bring Wet and Dry Together

Slowly add the dry ingredients into the wet mixture, stirring gently to avoid overmixing. You want just enough mixing so there are no streaks of flour. This delicate step is key for soft, tender cookies that aren’t tough or dense.

Step 4: Fold in Chocolate Chips

Gently fold in one and one-third cup of semisweet chocolate chips, distributing them evenly while preserving the light texture of your dough. These chocolate gems will melt in the oven to create luscious pockets of sweetness.

Step 5: Shape and Top the Cookies

Using a cookie scoop or spoon, portion out generous mounds of dough onto a parchment-lined baking sheet. Don’t forget to sprinkle the remaining quarter cup of chocolate chips on top of each cookie before baking. This gives a gorgeous, chocolate-studded finish that looks as amazing as the cookies taste.

Step 6: Bake to Perfection

Bake your cookies in a preheated oven until they just start turning golden around the edges but remain soft in the middle. That perfect balance between crispy and gooey is the hallmark of this recipe, yielding cookies that stay fresh and tender for days.

How to Serve Sourdough Chocolate Chip Cookies Recipe

The image shows six steps of making cookie dough in a clear glass bowl placed on a white marbled surface. The first part shows two large egg yolks with brown sugar and salt below them. The second part adds two whole egg yolks being mixed into the dough, which has a thick brown texture. The third part shows thick white cream being added into the thick dough mixture. The fourth part features a heap of white flour on top of the dough in the bowl. The fifth part shows a large amount of dark chocolate chips being folded into the dough with a red spatula. The last part shows the chocolate chips fully mixed evenly into the smooth, thick, light brown dough. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your serving game, consider a light dusting of flaky sea salt right after baking. It enhances the chocolate and sourdough flavors beautifully with a subtle crunch. You can also add a drizzle of melted dark chocolate for a more decadent presentation.

Side Dishes

Pair these cookies with a cold glass of milk or a creamy latte for the perfect comfort combo. If you’re feeling adventurous, a scoop of vanilla ice cream sandwiched between two cookies is pure bliss and highlights the cookie’s tender texture.

Creative Ways to Present

For gatherings, serve the cookies on a rustic wooden board alongside fresh berries or nuts to add color and variety. Wrapping individual cookies in parchment paper tied with twine makes for charming edible gifts that your friends and family will adore.

Make Ahead and Storage

Storing Leftovers

To keep your sourdough chocolate chip cookies fresh, store them in an airtight container at room temperature. They’ll maintain their soft, chewy texture for up to five days – perfect for enjoying throughout the week.

Freezing

If you want to make these cookies ahead, freeze the dough balls on a baking sheet, then transfer them to a freezer-safe bag. They’ll keep well for up to three months and can be baked straight from frozen, just add a couple of extra minutes to the baking time.

Reheating

To enjoy leftover cookies warm, pop them in the microwave for 10-15 seconds or briefly warm in a preheated oven at 300°F (150°C) for 5 minutes. This will bring back that fresh-from-the-oven softness and melty chocolate feeling.

FAQs

Can I use active sourdough starter instead of discard in the Sourdough Chocolate Chip Cookies Recipe?

It’s best to use sourdough discard, which is unfed starter, so your cookies develop the mild tang without becoming overly sour or fermenting too much. Using active starter can alter texture and flavor in unpredictable ways.

What makes this Sourdough Chocolate Chip Cookies Recipe different from regular chocolate chip cookies?

The addition of sourdough discard adds a subtle tang and a deeper, richer flavor profile. It also contributes to a more tender crumb and chewier texture, setting these cookies apart from the classic version.

Can I substitute all-purpose flour with whole wheat flour?

You can substitute part of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber, but it may change the texture, making the cookies a bit denser. Try starting with ¼ to ½ cup of whole wheat flour to find your preferred balance.

Are there any tips for ensuring the cookies don’t spread too much?

Chilling the dough for at least 30 minutes before baking helps prevent excessive spreading. Also, using cornstarch as in this recipe adds tenderness without sacrificing shape, and measuring your flour correctly is crucial.

How long can I store baked cookies in the freezer?

Baked cookies can be frozen for up to three months. Make sure they are completely cooled before freezing, and store them in an airtight container or freezer bag to prevent freezer burn.

Final Thoughts

Trying this Sourdough Chocolate Chip Cookies Recipe will bring a delightful twist to your cookie arsenal that everyone will rave about. The combination of sourdough tang, rich brown sugar, and melty chocolate chips creates a cookie experience that feels both nostalgic and refreshingly unique. I can’t wait for you to bake a batch and share these little bites of happiness with your loved ones!