Sourdough Chocolate Chip Cookies
These chewy, golden cookies are made with sourdough discard for a rich, slightly tangy twist. Easy to make, freezer-friendly, and absolutely irresistible.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 30 minutes
- Yield: 16 large cookies
- Category: Cookies, Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
→ Dry Ingredients:
2 cups + 2 tbsp all-purpose flour
1½ tsp cornstarch
½ tsp baking soda
½ tsp baking powder
¾ tsp fine sea salt
→ Wet Ingredients:
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 egg + 1 additional egg yolk
2 tsp vanilla extract
→ Add-Ins & Topping:
1⅓ cups semisweet chocolate chips
¼ cup chocolate chips (for topping after baking)
Instructions
Mix Dry Ingredients:
In a large bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt until uniform.
Whisk Wet Ingredients:
In another bowl, whisk melted butter with brown sugar and granulated sugar until smooth.
Add the egg, yolk, and vanilla extract. Mix until thick and creamy.
Add the sourdough discard and whisk until the mixture is fully incorporated.
Combine Wet & Dry:
Fold dry ingredients into wet until just combined. Stir in 1⅓ cups chocolate chips. Do not overmix.
Chill Dough:
Cover and refrigerate the dough for 4 to 48 hours. Longer chilling = deeper flavor.
Bake:
Preheat oven to 350°F (175°C).
Scoop 65–70g dough balls (or 45g for smaller cookies) onto parchment-lined baking sheets, spaced 3 inches apart.
Bake one sheet at a time for 12–15 minutes (10–12 minutes for smaller cookies), until the edges are golden and centers look just set. Do not overbake.
Finish:
Immediately out of the oven, press remaining chocolate chips onto tops of cookies.
Cool 5 minutes on the baking sheet, then transfer (with parchment) to a wire rack.
Notes
Use soft, smooth sourdough discard. If stiff, whisk with 1 tbsp warm water before measuring.
Avoid coarse brown sugar; regular light brown sugar gives better texture.
Chilling >12 hours enhances the sourdough flavor beautifully.
For best accuracy, weigh ingredients with a digital kitchen scale.
Do not overmix, which can result in dense cookies.
Find it online: http://elladishes.com/sourdough-chocolate-chip-cookies/
