The Best Sourdough Chocolate Chip Cookies

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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!

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 ???

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

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

• whisk together the sourdough starter and the egg with a fork. Then pour the combined mixture into the dry ingredients.

• Just mix to incorporate the mixture. Do not over mix.

• 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.

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.

• 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

Sourdough pizza base

Artisan sourdough bread

How to make a sourdough starter from scratch

Happy making and happy baking

Speak soon

Sam x

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Bake o Glide

Cookie scoop

Glass mixing bowl

Measuring spoons

Kitchen aid mixer

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