Sourdough Chocolate Chip Cookies

Sourdough Chocolate Chip Cookies are a simple twist on classic chocolate chip cookies that adds a subtle but delicious change in the flavor of the cookies, while also making them extra soft and chewy. These sourdough discard chocolate chip cookies are a great way to use up extra discard while making a tasty treat!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Resting Time 30

Total Time 50

Servings dozen

Calories 117kcal

Author Ellie Haley

Ingredients

For Cookies:

1 ½ stick (170 grams) unsalted butter softened
1 cup (198 grams) granulated sugar
1 cup (213 grams) light brown sugar packed
1 large (50 grams) eggs
2 teaspoons vanilla extract
½ cup (227 grams) sourdough discard
3 cups (360 grams) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups (255 grams) chocolate chopped or chocolate chips

Instructions

For Cookies:

In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs, vanilla, and sourdough discard. Mix until well combined.
In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
Add the dry ingredients to the wet ingredients. Mix until just combined.
Mix in the chocolate.
Cover the cookie dough and chill for at least 30 minutes.
Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 2 inches apart on the baking sheet. Repeat with remaining cookie dough.
Bake the cookies for 10-12 minutes or until the edges are golden brown.
Allow the cookies to cool on the cookie sheet.

Notes

Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
Sprinkle the cookies with flaky sea salt before serving. Salt complements chocolate perfectly and will really bring out the flavor.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition