Easy Sourdough Chocolate Chip Cookies {Chewy & Soft}
This sourdough chocolate chip cookies recipe makes chewy, soft cookies with a rich flavor and slight tang—perfect for using sourdough starter.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking sheet with parchment paper
- Pastry brush
- Cooling rack
- Cookie scoop
Ingredients
- 1/2 cup 113g unsalted butter (browned and left to stand for 30 minutes)
- 3/4 cup 150g brown sugar
- 1/4 cup 50g granulated sugar
- 1 large egg 50g
- 1 tsp 5g vanilla extract
- 1/2 cup 100g sourdough discard (unfed, straight from the fridge)
- 1 2/3 cups + 2 tbsp 220g all-purpose flour (original was 200g, increased by 20g)
- 1 tsp 5g baking soda (adjusted to your specification)
- 1/2 tsp 3g salt
- 120 g semi-sweet chocolate chips adjusted to your specification
Instructions
- Brown the Butter: Melt butter over medium heat until it turns golden brown and smells nutty (5–7 minutes). Transfer to a bowl and let cool for 30 minutes.
- Mix Wet Ingredients: In a large bowl, whisk the cooled butter with both sugars. Add the egg, vanilla, and sourdough discard, mixing until smooth.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, and salt.
- Make the Dough: Add dry ingredients to wet, mixing gently until just combined. Stir in chocolate chips. The dough may be sticky.
- Chill: Cover and refrigerate for at least 2 hours (or overnight for more flavor).
- Preheat Oven: Heat oven to 350°F (180°C) and line baking sheets with parchment.
- Shape Cookies: Scoop about 1.5 tablespoons of dough per cookie, roll into balls, and place 2 inches apart.
- Bake: Bake 10–12 minutes, until the edges are golden but centers still look soft.
- Cool: Let rest on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Tips
- Brown the Butter Carefully: Melt the butter over medium heat, stirring until it turns golden brown and smells nutty—usually 5–7 minutes. Let it cool in a heatproof bowl for about 30 minutes before using so it deepens in flavor and doesn’t scramble the egg.
- Starter Options: Unfed sourdough discard adds that tangy kick, while an active starter will give the cookies a little more lift. For extra flavor, let the dough chill overnight for a mild fermentation boost.
- Chill the Dough: Refrigerate for at least 2 hours before baking. This step helps the flavors meld together and keeps your cookies from spreading too much.
- Texture Control: Bake 10 minutes for a gooey, chewy center or 12 minutes for a softer, cakier cookie. They’ll look slightly underdone in the middle but will set as they cool.
- Measure Flour Right: Spoon flour into your measuring cup and level it off—scooping straight from the bag packs too much flour, which can dry out the cookies.
- Chocolate Choices: Dark chocolate chips give a rich, bold flavor, while semi-sweet offers a classic balance. For melty pockets, chop up a chocolate bar instead.
- Check Your Oven: Every oven runs differently. Start checking around 10 minutes and rotate the tray halfway through if baking multiple sheets to ensure even browning.
Storage
Room Temperature (3–5 Days): Cool the cookies completely, then store them in an airtight container or zip-top bag at room temperature. Keep them in a cool, dry place away from sunlight. For best flavor and texture, enjoy within 3–5 days. Freezer (Up to 3 Months): You can freeze baked cookies or unbaked dough balls. Wrap cooled cookies tightly in plastic wrap or foil before placing them in a freezer-safe bag or container. For dough, freeze scooped balls on a tray first, then transfer to a bag. Label and date before freezing. Reheating:- From Room Temp or Thawed: Warm cookies in a 300°F (150°C) oven for 5–7 minutes to refresh them.
- From Frozen: Bake dough balls straight from frozen at 350°F (180°C) for 12–14 minutes. For baked cookies, thaw first and then reheat at 300°F (150°C) for 8–10 minutes.
- Avoid the microwave if possible—it can make them overly soft. If you must, cover a cookie with a damp paper towel and heat for 10–15 seconds.