Sourdough Chocolate Chip Cookies

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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!

Sourdough chocolate chip cookies discard 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.

Sourdough chocolate chip cookies discard recipe Cream butter and sugar

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 and flaky salt).  Mix on low, just until the ingredients are evenly incorporated.  Scrape down the sides of the bowl once more, then sprinkle over the dark chocolate chips.  Turn the mixer on for a few seconds to distribute the chips throughout the dough.  Use a 1/4 cup scoop to portion the dough onto two parchment lined sheet trays.

Sourdough chocolate chip cookies discard recipe dough scoops sheet tray

Each tray should hold 12 cookies.  Sprinkle a little flaky salt over each ball of dough.  Chill for at least one hour before baking.  White 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.

Sourdough chocolate chip cookies discard recipe sheet tray baked

Enjoy the cookies warm from the oven or at room temperature!

Sourdough chocolate chip cookies discard recipe Sheet tray baked

Sourdough Chocolate Chip Cookies

Soft and chewy cookies filled with chunks of chocolate. This sourdough discard recipe makes 24 decadent cookies.
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling Time: 1 hour
Makes: 24 Cookies
Author: Corey Grimsley

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 once more, then sprinkle over the dark chocolate chips.  Turn the mixer on for a few seconds to distribute the chips throughout the dough.
  • 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.
  • White 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!
Did you try this recipe?Let me know how it was!

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About me

Corey Grimsley

I’m an artist and art restorer who spends an equal amount of time in the kitchen. Follow along as I put an artisanal touch on all of my bakes!

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