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These sourdough chocolate chip cookies are soft, chewy, and loaded with chunks of dark chocolate.
When I’m craving really satisfying and decadent treat, I turn to this recipe!
It makes 24 really big cookies. The texture is almost bread like from the addition of sourdough discard.
Ingredients to make the Sourdough Chocolate Chip Cookies
All Purpose Flour
Bread Flour
Salt
Baking Powder
Baking Soda
Butter
Granulated Sugar
Brown Sugar
Eggs
Sourdough Discard
Vanilla Extract
Dark Chocolate Chips
Flaky salt for finishing, I love Maldon
How to make the Sourdough Chocolate Chip Cookies
Sift the dry ingredients together. Cream the butter and sugar in a stand mixer fitted with a paddle attachment.
Scrape down the sides of the bowl, then add the wet ingredients (eggs, sourdough discard, and vanilla extract). Add the dry ingredients and mix on low, just until the flour evenly absorbed. Sprinkle over the dark chocolate chips and turn the mixer on for a few seconds to distribute throughout the dough.
To form the cookies, use a 1/4 cup scoop to portion the dough onto two parchment lined sheet trays. Each tray should hold 12 cookies. Sprinkle a little flaky salt over each ball of dough. Chill for at least one hour before baking. While the cookies are in the refrigerator, pre-heat the oven to 375ºF. Bake the cookies for 20 minutes, rotating the trays half way through the bake.
Enjoy the cookies warm from the oven or at room temperature!
Ingredients
- 250 grams AP flour
- 250 grams bread flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 227 grams butter room temperature
- 300 grams granulated sugar
- 100 grams brown sugar
- 2 eggs
- 227 grams sourdough discard
- 1 tbsp vanilla extract
- 350 grams dark chocolate chips
- flaky salt for finishing Maldon
Instructions
- Sift the dry ingredients together.
- Cream the butter and sugar in a stand mixer fitted with a paddle attachment.
- Add the dry ingredients and mix until combined.
- Scrape down the sides of the bowl, then add all of the remaining ingredients (except for the chocolate chips). Mix on low, just until the ingredients are evenly incorporated.
- Scrape down the sides of the bowl, then add the wet ingredients (eggs, sourdough discard, and vanilla extract). Add the dry ingredients and mix on low, just until the flour evenly absorbed. Sprinkle over the dark chocolate chips and turn the mixer on for a few seconds to distribute throughout the dough.
- To form the cookies, use a 1/4 cup scoop to portion the dough onto two parchment lined sheet trays. Each tray should hold 12 cookies. Sprinkle a little flaky salt over each ball of dough. Chill for at least one hour before baking.
- While the cookies are in the refrigerator, pre-heat the oven to 375ºF. Bake the cookies for 20 minutes, rotating the trays half way through the bake. Enjoy the cookies warm from the oven or at room temperature!
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