Sourdough Chocolate Chip Cookies Recipe
These Sourdough Chocolate Chip Cookies are a delightful twist on the classic treat, leveraging sourdough discard to add a subtle tang and enhanced texture. With a perfect balance of chewy and crispy, these large cookies combine the richness of melted butter, the warmth of vanilla, and generous semisweet chocolate chips, making them irresistible for any chocolate chip cookie lover.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 16 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry 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
Wet Ingredients
- 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
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and fine sea salt until thoroughly combined. This ensures even distribution of leavening agents and salt.
- Mix Wet Ingredients: In a separate large bowl, combine the melted and cooled unsalted butter, packed light brown sugar, and granulated sugar. Stir until the mixture is smooth and slightly creamy. Add in the sourdough discard, whole egg, extra egg yolk, and vanilla extract. Mix until all wet ingredients are well incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to maintain tenderness in the cookies.
- Add Chocolate Chips: Fold in the 1 1/3 cups of semisweet chocolate chips evenly throughout the batter, ensuring each cookie gets plenty of chocolate.
- Portion the Dough: Using a cookie scoop or large spoon, portion the dough into 16 large mounds on a parchment-lined baking sheet, spacing them adequately to allow for spreading.
- Add Topping Chips: Sprinkle the remaining ¼ cup of semisweet chocolate chips on top of each mound for extra chocolatey appeal and texture contrast after baking.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for approximately 12-15 minutes or until the edges are golden and the centers are set but still soft to touch.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly and prevents breakage.
Notes
- Sourdough discard adds a subtle tang and a wonderful chewy texture but can be substituted with an equal amount of yogurt or buttermilk if unavailable.
- Make sure the melted butter is cooled to about 90°F to prevent cooking the eggs when mixing.
- For best results, weigh your flour to avoid dense cookies.
- Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.
- Feel free to experiment with different types of chocolate chips or add nuts for variation.
