Learn how to make the best Sourdough chocolate chip cookies at home using your discard.
If you thought that sourdough was just for bread, then you are in for a treat. These cookies are soft and chewy and if you long ferment them overnight, they also have all the sourdough benefits too!
![Sourdough chocolate chip cookies](https://thebluebellwood.org/wp-content/uploads/2021/01/Sourdough-cookies-502x1024.png)
The dough can be made up and used right away, but if you leave it to slow ferment in the fridge overnight they are so much better. The dough can also be made up in advance and stored in the fridge for sweet treats at short notice. Great eh?
How to make The Best Sourdough Chocolate Chip cookies
If you are using sourdough then you will have a sourdough discard everyday. I hate wasting food so instead of throwing it away I like to make treats with it. This recipe uses up the discard and you will hear no complaints from your family. In fact when I told my husband I was making these cookies I was greeted with how much he loves me. Winner I’d say ???
![Sourdough chocolate chip cookies](https://thebluebellwood.org/wp-content/uploads/2021/01/cookie-dry-ingredients--1024x683.png)
Ingredients
- 1 3/4 cups Flour
- 1tsp Himalayan rock salt. ( or sea salt)
- 1/4 tsp Baking soda
- 1/2 tsp Baking powder
- 1 Large egg
- 1/2 cup Sourdough starter
- 8tbsp Unsalted butter
- 1/2 cup Light brown sugar
- 1/2 cup Granulated sugar
- 1 1/2 cups chocolate chips or chunks
![](https://thebluebellwood.org/wp-content/uploads/2021/01/cookies-wet-ingredients--1024x683.png)
Method – Hoe to make The Best Chocolate Chip Cookies.
- For a soft chewy cookie, do not over mix the batter.
- First put the very cold butter and sugar into the mixer with a paddle attached.
- Beat for 1 minute so blend the sugar and butter. It should still be lumpy, not light and fluffy
- Add the chocolate chips and beat again to distribute them evenly, for around 30 seconds
- Next add the rest of the dry ingredients to the mixer to for a crumbly texture. this should be around 30 seconds
![](https://thebluebellwood.org/wp-content/uploads/2021/01/IMG_0541-1024x683.png)
![sourdough chocolate chip cookies](https://thebluebellwood.org/wp-content/uploads/2021/01/cookies-dry-mixed-1024x683.png)
- whisk together the sourdough starter and the egg with a fork. Then pour the combined mixture into the dry ingredients.
![sourdough starter and egg](https://thebluebellwood.org/wp-content/uploads/2021/01/cookies-starter-and-egg-1024x766.png)
- Just mix to incorporate the mixture. Do not over mix.
![chocolate chip cookie dough](https://thebluebellwood.org/wp-content/uploads/2021/01/cookie-dough-1024x797.png)
- Scoop the dough into balls using a cookie scoop. An ice cream scoop works just as well.
- Once all the dough has been formed into balls, arrange onto a baking sheet.
- I lined my baking sheet with Bake o glide to make it easier to lift out later.
![chocolate chip cookie dough](https://thebluebellwood.org/wp-content/uploads/2021/01/cookie-balls-706x1024.png)
Let the dough rest
- The dough balls need to rest in the fridge for 24hrs at best, but a couple of hours will do if you just can’t wait.
- Preheat your oven to 190 degrees C when you are ready to bake them.
- Bake for 15-17 minutes or until the edges are golden and the centre is slightly undercooked.
![sourdough chocolate chip cookies](https://thebluebellwood.org/wp-content/uploads/2021/01/cookies-1024x683.png)
- Remove from the oven and leave to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool
Tips and tricks
Try not to incorporate too much air into your batter. The more air in the batter, the more like cake our cookies will become.
For chewy cookies try to add some bread flour into the mix as it has more gluten.
Storing your cookies
If you can resist eating them all in one sitting, they can be stored in an airtight cookie jar or biscuit tin for up to 7 days. I can guarantee they won’t last that long though if your family is like mine.
The unbaked cookie dough can be stored in the fridge for up to 7 days if you wanted to make up the dough in advance. It can also be frozen for up to 3 months in a freezer safe container.
I hope you love these cookies as much as my family. If you enjoy this recipe then you might enjoy some of my other Sourdough recipes
How to make a sourdough starter from scratch
Happy making and happy baking
Speak soon
Sam x
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The Best Sourdough Chocolate Chip Cookies
![sourdough chocolate chip cookies](http://thebluebellwood.org/wp-content/uploads/2021/01/cookies-735x490.png)
These are the best sourdough cookies EVER
Soft, chewy and delicious and with the added benefits sourdough brings.
Ingredients
- 1 3/4 cups Flour
- 1tsp Himalayan rock salt. ( or sea salt)
- 1/4 tsp Baking soda
- 1/2 tsp Baking powder
- 1 Large egg
- 1/2 cup Sourdough starter
- 8tbsp Unsalted butter
- 1/2 cup Light brown sugar
- 1/2 cup Granulated sugar
- 1 1/2 cups chocolate chips or chunks
Instructions
- First mix very cold butter and sugar in a standard mixer with the paddle attachment for 1 minute.
- Next add the chocolate chips and beat for 30 seconds
- The rest of the dry ingredients should now be added and just brought together for 30 seconds
- Whisk together the sourdough starter with the egg and add to the mixer
- Do NOT overmix
- Scoop out into balls onto a lined cookie sheet
- Chill in the fridge for at least 2hrs
- Preheat oven to 190 degrees C
- Bake in the oven for 15-17 minutes
- Remove from the oven and cool on the cookie sheet for 5 minutes
- Move to a wire rack and leave to cool completely
Notes
This recipe is from Tales from The Bluebell Wood. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
![the best sourdough chocolate chip cookies](https://thebluebellwood.org/wp-content/uploads/2021/01/Sourdough-chocolate-chip-cookies-502x1024.png)
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