Sourdough Chocolate Chip Cookies
These are the best sourdough chocolate chip cookies made with sourdough discard! I have tested this recipe to create a perfectly chewy, moist, crunchy, and decadent cookie that you'll crave! They are so easy to make--you don't need a mixer, just a whisk--and they are perfect for making ahe
Foto: Natasha's Kitchen
Ingredients
- 2 cups + 2 Tbsp all-purpose flour (measured correctly (Switch to metric measurements))
- 1 ½ tsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ tsp fine sea salt
- 12 Tbsp unsalted butter (melted & cooled to 90°F)
- 1 cup packed light brown sugar*
- ⅓ cup granulated sugar
- ½ cup sourdough discard (ribbon-thin**)
- 1 large whole egg + 1 extra yolk
- 2 tsp vanilla extract
- 1 1/3 cup semisweet chocolate chips (plus 1/4 cup more for topping after baking)
Steps
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Combine dry ingredients - In a large mixing bowl, add flour, cornstarch, baking soda, baking powder, and salt. Whisk until uniform.
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Whisk wet ingredients -In a large mixing bowl, combine butter, brown sugar, granulated sugar, and thick for 30 seconds or until well blended. Add egg, plus yolk and vanilla until thick and blended, then add the discard and whisk until the mixture is smooth.
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Mix the dough - Fold the dry ingredients into the wet, mixing just until streaks disappear. Stir in chocolate chips just until dispersed. Don’t over-mix. Cover and chill 4–48 hrs (longer = deeper flavor).
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Scoop - Preheat the oven to 350 °F/175 °C. For larger cookies, scoop 65-70 g balls on a scale (for smaller cookies, scoop 45 g balls) onto parchment-lined light baking sheets, spacing 3 inches apart. With your hands, roll the dough into balls (no need for perfection)
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Bake one cookie sheet at a time for 12–15 minutes for larger cookies and 10-12 minutes for smaller cookies until rims are golden and centers still look soft, but the center no longer looks like shiny and wet raw cookie dough. Do not over-bake - they will continue setting out of the oven. Repeat with the second baking sheet.
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Make them beautiful - for a bakery-quality look, immediately out of the oven, push chocolate chips into the tops of the cookies and they will melt as the cookies cool, resulting in gorgeous cookies with an irresistible amount of melty chocolate in every bite.
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Cool 5 min on the baking sheet, then transfer (parchment & all) to a rack.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| + 2 Tbsp all-purpose flour | 2 cups | - | - |
| cornstarch | 1.5 tsp | - | - |
| baking soda | 0.5 tsp | $0.50/100g | $0.01 |
| baking powder | 0.5 tsp | $0.50/100g | $0.01 |
| fine sea salt | 0.75 tsp | - | - |
| unsalted butter | 12 tbsp | - | - |
| packed light brown sugar* | 1 cup | - | - |
| granulated sugar | 0.333 cup | - | - |
| sourdough discard | 0.5 cup | - | - |
| large whole egg + 1 extra yolk | 1 | - | - |
| vanilla extract | 2 tsp | - | - |
| semisweet chocolate chips | 0.3333333333333333 cup | - | - |
*Estimated market prices, may vary by region
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