Sourdough Chocolate Chip Cookies

I often get asked, "are Sourdough Chocolate Chip Cookies a thing?" My answer is, "they are absolutely a thing!"

These Sourdough Chocolate Chip Cookies are the perfect way to use up some of your inactive sourdough starter (a.k.a. discard), and satisfy your sweet tooth at the same time!

Soft, chewy and full of ooey, gooey chocolate chips in every bite! You may have a hard time having just one.

SOURDOUGH CHOCOLATE CHIP COOKIES

Yield 12 Large Cookies

Original Recipe: Little Spoon Farm

INGREDIENTS

DRY INGREDIENTS

• 225g all purpose (or bread) flour

• a pinch of fine sea salt

• ¼ teaspoon baking soda

• ½ teaspoon baking powder

WET INGREDIENTS #1

• 1 large egg

• 125 g active sourdough starter (or inactive/discard)

• 1 teaspoon vanilla extract

WET INGREDIENTS #2

• 8 tablespoons or 1 stick butter, cold & cubed
  

• 85g light brown sugar

• 85g white granulated sugar

• 1 ½ cups semi sweet chocolate chips

INSTRUCTIONS

Using a whisk or a fork, mix the DRY INGREDIENTS - the flour, baking soda, baking powder and salt in a small bowl. Set aside.

MIX WET INGREDIENTS #1

• In a separate small bowl, beat the egg, vanilla extract and sourdough starter until smooth. Set aside.

MIX WET INGREDIENTS #2

Place butter and sugars into the bowl of a stand mixer with the paddle attachment. Beat on low-speed until the mixture forms small crumbles, 45-60 seconds. Add the chocolate chips and mix on low-speed 30-45 seconds. Scraping down the sides as needed.

• Add the dry ingredients and mix on low-speed until the batter starts to become a crumbly mixture. Pour in the egg mixture and mix on low-speed until the dough comes together.
  

• Scoop the dough and form into a ball (about 2T each) and place them on a parchment-lined baking tray. Cover the dough with a sheet of plastic wrap so they do not dry out and chill in the fridge for a minimum of 2 hours. (24 hours is ideal).

• When ready to bake, preheat the oven to 375°F, bake the cookies in the oven for 15-17 minutes, or until the edges are golden brown and the center still appears slightly under-baked. Remove and allow the cookies to rest on sheet for 5 minutes, transfer to a cooling rack or gobble them all up warm! ENJOY.

For more Sourdough Recipes, check out my NEW eBook!