Soft and Chewy Sourdough Chocolate Chip Cookie Recipe

Who doesn’t love a Soft and Chewy Sourdough Chocolate Chip Cookie? This is the perfect Soft and Chewy Sourdough Chocolate Chip Cookie Recipe. Packed with dark chocolate chips and sourdough tang, the chewy cookie centers with crispy edges are pure perfection.

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This cookie recipe has a double bonus: It uses sourdough discard. So, instead of throwing out your discard when you feed your starter, make a batch of these delicious sourdough chocolate chip cookies.

I highly recommend allowing them to ferment overnight in the fridge for the health benefits. It aids in digestibility and adds that delicious sourdough tang.

You can also bake them immediately if you don’t have time for a long ferment.

WHY you will LOVE this Sourdough Chocolate Chip Cookie recipe:

It’s quick and easy – two bowls and a stand mixer and you are done.

It uses up your Sourdough Discard or extra sourdough starter – cutting down on waste and adding sourdough flavor to your favorite cookies.

Soft and Chewy – don’t overcook them for the soft chewy centers.

This recipe makes a lot of cookies (24 cookies), so there’s plenty to eat now and some to freeze for later.

Ingredients:

• Sourdough Discard – or active starter both work for this cookie recipe
• Butter – I like to use unsalted – I’m trying to cut down on my salt intake
• Chocolate Chips – Dark of course – is there any other kind?
• Vanilla Extract – with its rich flavor.
• Flour – I use unbleached all-purpose flour
• Sugar – white and brown
• Eggs
• Baking Soda
• Baking Powder
• Salt
• The full ingredient list is included in the recipe card below:

Tools:

• Stand Mixer with a large mixing bowl
• Parchment-lined cookie sheet
• Cookie Scoop (or ice cream scoop) – I use the 2 inch one
• Large bowl for dry ingredients
• Wire rack for cooling

Tips for Making the Best Sourdough Chocolate Chip Cookies

Use a cookie scoop: This creates an evenly baked, uniform-sized cookie that is esthetically pleasing on a serving platter and easier to store or freeze.

Don’t overbake: Watch your cookie dough closely. You want the sheen off the top and the edges to just set. Overbaking will make them hard and crunchy (and I get it – some of you like them that way – it’s all good).

Long-ferment: Once the cookie batter is shaped and resting on the parchment-lined baking sheet, cover it with plastic wrap and cool it in the fridge overnight.

Instructions:

After testing this recipe several times, the following steps gave me the best results for combining the ingredients.

Use the paddle attachment with a stand mixer to combine room-temperature unsalted butter with the sugars. The mixture will be coarse and uneven – mix for about 40 seconds.

Add the beaten eggs, sourdough discard, and vanilla extract and mix until combined. 20 – 30 seconds.

Combine the dry ingredients in a separate bowl and whisk. Add the dry mix to the liquid a cup at a time until it looks wet and crumbly – about 20 – 30 seconds.

Add the chocolate chips until just combined.

The goal here is to avoid over-mixing the batter so you get perfect chewy sourdough chocolate chip cookies.

Overmixing can result in a cake-like cookie.

Using a cookie scoop, scoop 9 cookies into a parchment-lined cookie sheet. (this leaves room for them to spread and not touch each other).

Cover with plastic wrap and place in the fridge for 12 – 24 hours

Preheat your oven to 375° (190°C).

Bake the cookies for 11 minutes, or until the edge is just set and the middle has lost its sheen and looks slightly under-baked.

Let the cookies cool on the baking rack for 5 – 10 minutes before transferring them to a wire cooling rack.

Sourdough Chocolate Chip Cookies Recipe Q and A

• Can I refrigerate the dough and bake the next day?
• Yes – pop the bowl into the fridge for 12 – 24 hours then scoop and bake for warm from the oven goodness with out the mess.
• What is the secret to soft, chewy centers?
• Baking time: at the 10-minute mark, watch your cookies carefully. You just want the sheen to come off the top of the cookie and the edges to be barely set.
• Do you HAVE to long-ferment these sourdough cookies?
• No, you can bake them right away.
• Can I use fed starter instead of discard?
• Yes, either works. You are not incorporating the starter to raise the cookies like you do with sourdough bread, so you can use either. Discard is just unfed starter.
• Can I use Bread Flour?
• Yes, Bread flour is higher in gluten and will produce a chewier cookie, BUT, I’m getting great results with unbleached all-purpose flour.

How to Store and Freeze your Cookies:

Room-temperature homemade chocolate chip cookies can be stored for 1 week (7 days) in an airtight container.

Freezing Cookie Dough: Scoop the cookie dough into your parchment-lined baking sheet, cover with plastic wrap, and freeze. Once frozen, transfer the cookie dough to an airtight container.

TIP – I like to line my containers with wax paper, and I also place a sheet between each layer of the cookie dough to prevent them from sticking together.

When you are ready to bake, lay the dough out on a clean parchment-lined baking sheet to thaw and then bake. You can also bake them frozen, but it will take longer. Cookie dough lasts three months in the freezer.

Freeze your Baked Cookies:

After baking and cooling, layer the cookies in an airtight container, or freezer-safe bag, with a layer of wax paper between them so they don’t freeze together. Baked cookies last three months in the freezer. (as long as your kids and/or husband don’t know they are there, haha).

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