Sourdough Chocolate Chip Cookies Recipe
Soft, chewy and easy to make using sourdough discard! Whip these Sourdough Chocolate Chip Cookies up using a bowl and spoon! No mixer needed. They're pillow soft and extra chocolatey with chips and chunks! This recipe is vegetarian, and easily dairy free. | *See recipe notes to make these cookies dairy free.
Servings 27 1 1/2 Tbs. Each Cookies
Calories 130kcal
Ingredients
- 1 1/2 cups + 3 tablespoons (235 grams) Unbleached All Purpose Flour
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Baking Powder
- 3/4 teaspoon Fine Sea Salt
- 1/2 cup + 3 tablespoons (155 grams) Unsalted Butter
- 3/4 cup (150 grams) Light Brown Sugar packed
- 1/4 cup + 2 tablespoons (80 grams) Cane Sugar
- 1 1/2 teaspoon Vanilla Extract
- 1/4 cup (65g) Sourdough Discard 100% hydration stirred down
- 1 Large Egg
- 1/2 cup (85 grams) Chocolate Chips I like 60% Semi Sweet
- 3 ounces (85 grams) Chocolate Bar I like 70% - 80% Dark, chopped into large chunks.
Instructions
- Set oven rack in center of the oven and preheat oven to 350 Fahrenheit (177 Celsius). Line a sheet pan or pans with parchment paper. Set aside.
Mix the Cookies:
- In a medium mixing bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
- In a small sauce pot, heat the butter on low until melted. Set aside.
- Into a large mixing bowl, transfer the melted butter. It should be warm to the touch. To the butter, add the brown sugar and cane sugar. Whisk until incorporated. To the butter mixture, add the vanilla and sourdough discard. Whisk until incorporated. Crack the egg into the batter. Whisk until smooth.
- To the butter mixture, add the flour mixture all at once. Use a wooden spoon to mix the ingredients, folding and pressing the dough until there are no dry bits left.
- To the batter, add the chips and chunks. Mix until the chocolate is evenly distributed. For More Sourdough Flavor (optional): At this point, rest cookies in the fridge for up to three days. This can be done right in the mixing bowl, covered, before scooping. Or, scoop (see below), then store cookies between sheets of parchment paper in a lidded container. Bring to room temperature before baking.
Scoop:
- Scoop cookies using a number 40 ice cream/cookie scoop and transfer to prepared pan spacing cookies at about 2 inches (5 centimeters) apart. Or portion to 1 1/2 tablespoons. each, then roll into a ball. To Freeze (optional): At this point the cookies can be frozen. Freeze cookies on a parchment lined sheet pan. Once frozen, transfer to a storage container and freeze for up to three weeks. When ready to bake, thaw at room temperature for about 30 minutes. Bake.
Bake:
- Bake cookies at 350 Fahrenheit (177 Celsius) for 10-13 minutes OR when the cookies are just turning golden around the edges and the bottom is golden. Remove sheet pan from oven and set on cooling rack. Allow cookies to cool on the pan for about 5 minutes. Transfer individual cookies to a cooling rack and enjoy. Allow to cool completely before storing cookies in a cookie jar. They'll keep for up to three days.
Notes
Kitchen Tools: I recommend an oven thermometer with an air probe attachment, and weighing your ingredients using a digital kitchen scale for best outcome. Use the scoop and sweep method for volume measurements if a scale is unavailable.
*Dairy Free? I tested this recipe with Earth Balance Buttery Sticks and it works well. Here are the changes to the recipe:
- Reduce added salt to 1/4 tsp. due to the salt content in Earth Balance.
- Because the dough is a bit softer, rest in the fridge for about 15-20 minutes so that the dough is easier to scoop.
- Use your favorite dairy free chocolate chips and bar. I like Enjoy Life Foods and Theo Chocolate.
Nutrition
Serving: 1Cookie | Calories: 130kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 90mg | Potassium: 54mg | Fiber: 1g | Sugar: 9g | Vitamin A: 154IU | Calcium: 15mg | Iron: 1mg