The Best Ever Sourdough Chocolate Chip Cookies
These soft and chewy sourdough discard chocolate chip cookies combine classic cookie flavor with tangy sourdough for an irresistible treat that's ready in under 30 minutes - no chilling required!
Servings: 35 servings
Calories: 162kcal
Ingredients
Wet Ingredients
- ¾ cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- ½ cup sourdough discard
- 2 teaspoons vanilla extract
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F and position rack in the middle level. Line two large baking sheets with parchment paper, making sure the paper lies flat in each pan.
- In a large mixing bowl or bowl of a stand mixer (using a paddle attachment), beat the ¾ cup softened butter on medium speed until creamy, about 30 seconds. Add both sugars (¾ cup brown and ½ cup granulated) and cream together on medium-high speed until very light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Reduce speed to medium and add the egg, ½ cup sourdough discard, and 2 teaspoons vanilla. Beat until thoroughly combined, about 1 minute.
- Add 2 ½ cups flour directly on top of the wet ingredients, then sprinkle 1 teaspoon baking soda and ½ teaspoon salt over the flour. Using a wooden spoon or mixer on low speed, gently stir until flour is just incorporated and no dry streaks remain. Do not overmix at this stage, or the cookies will become tough.
- Fold 2 cups of chocolate chips into the dough using a wooden spoon or spatula until evenly distributed. At this point, the dough should be soft and scoopable.
- Using a cookie scoop, drop rounded 1½ tablespoon portions of dough onto prepared baking sheets. Space cookies about 2 inches apart - you should be able to fit 12 cookies per standard sheet. These cookies don't spread much during baking.
- Bake one sheet at a time in the middle of the oven for exactly 10 minutes, or just until edges are set and lightly golden while centers still appear slightly underbaked. The tops should look almost set but still be soft when lightly touched.
- Remove from oven and let cookies rest on the hot baking sheet for exactly 5 minutes - they will continue cooking from residual heat. After 5 minutes, transfer cookies to a wire cooling rack using a thin spatula. Let cool completely, about 20 minutes. Repeat with the remaining dough.
- Once cooled, serve immediately or store in an airtight container. For the best texture, let cookies return to room temperature before serving if stored. Enjoy!
Notes
- Room Temperature Ingredients: Butter, egg, and sourdough discard should all be at room temperature for the best results.
- Measuring Flour: Spoon flour into a measuring cup and level off with a straight edge - don't scoop directly with the measuring cup or pack the flour down.
- Sourdough Discard: Both active starter and discard work equally well.
- Don't Overbake: Remove cookies when edges turn golden, but centers still look slightly underbaked. They'll continue setting up on the hot baking sheet.
- Chocolate Options: You can substitute chocolate chunks or use a mix of semi-sweet and dark chocolate chips
- Make It Fancy: Sprinkle with flaky sea salt right after baking for a gourmet touch.
- Butter: If using salted butter, reduce the added salt to ¼ teaspoon.
- Add-Ins: Add up to 1 cup of chopped nuts if desired.
Storage Instructions
- Counter: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Baked cookies freeze well for up to 3 months.
- Make Ahead: You can freeze portioned dough balls for up to 3 months; bake straight from frozen, adding 1-2 minutes to bake time.
Nutrition
Calories: 162kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 70mg | Potassium: 78mg | Fiber: 1g | Sugar: 12g | Vitamin A: 135IU | Calcium: 14mg | Iron: 1mg
