Sourdough Chocolate Cookies are one of those treats that might sound unusual at first, but once you take a bite, you’ll be hooked. I first stumbled upon this unique cookie recipe when I had leftover sourdough starter and decided to try something different. Sourdough Chocolate Cookies bring the tangy flavor of sourdough and the sweetness of chocolate together in a perfect combination. The texture is just right chewy on the inside with a light crisp on the outside. I was amazed by how the sourdough starter made these cookies stand out from the typical chocolate chip cookie.
A Surprising Twist
The first time I made Sourdough Chocolate Cookies, I wasn’t sure how the sourdough would play with the chocolate. To my surprise, the sourdough gave the cookies a wonderful depth of flavor that was unlike anything I had tasted before. The slight tangy note of the sourdough paired so beautifully with the rich, sweet chocolate. It wasn’t overpowering but added something extra that made these cookies special. I remember sharing them with friends, and everyone was curious about the secret ingredient. When I told them it was sourdough, they were amazed!
Perfect for All Occasions
Sourdough Chocolate Cookies are a great treat for any occasion, whether you’re baking for a family gathering or just looking for a comforting snack. The dough is easy to make, and the cookies bake quickly, making them a perfect option when you want something homemade but don’t have a lot of time. I love to bake a batch and store them in an airtight container so I can enjoy them for a few days. Each time I grab one, I’m reminded of how simple ingredients like sourdough starter and chocolate can come together to create something delicious.
Baking with Love
Making Sourdough Chocolate Cookies doesn’t just fill your kitchen with a delightful aroma; it also brings a sense of comfort. The process of mixing the dough, folding in the chocolate chips, and shaping the cookies feels like a warm hug. Plus, they’re a perfect way to use up any extra sourdough starter you may have lying around. Whether you’re a sourdough expert or a newbie, these cookies will surely become a new favorite in your baking routine.
Table of Contents
Chef’s Notes- Sourdough Chocolate Cookies
- Room Temperature Ingredients: Ensure the butter is chilled and cubed to get that crumbly texture when mixing with sugar. This helps with the cookie structure and chewiness.
- Chill Dough for Best Results: Refrigerating the dough for at least 2 hours allows the flavors to meld and ensures the cookies hold their shape while baking. Don’t skip this step for a more defined cookie!
- Don’t Overmix: Once the dry ingredients are added, mix just until combined. Overmixing can lead to tougher cookies.
- Use a Cookie Scoop for Even Portions: A cookie scoop will give you uniform dough balls, leading to even baking. This ensures all cookies bake at the same rate.
- Keep an Eye on the Oven: Cookie baking times can vary by oven. Start checking around 15 minutes, but look for golden edges and slightly undercooked centers to ensure chewy cookies.
- Customization Tip: If you’re using an alternative to sourdough discard (like yogurt), the texture might slightly vary, but the cookies will still be delicious!
- Serving Suggestion: These cookies are perfect served warm, paired with a glass of milk, or even with a scoop of vanilla ice cream for a cozy dessert.
- Storage Tip: Store the cookies in an airtight container to preserve their freshness and chewy texture for a few days. You can even freeze them for longer storage!
Sourdough Chocolate Cookies
4
cookies10
minutes15
minutes850
kcal2
hours2
hours25
minutesDive into the delightful world of sourdough chocolate chip cookies with this easy, homemade recipe! Perfectly soft, thick, and chewy, each bite bursts with rich chocolate chunks that bring bakery-style indulgence right to your kitchen. Whether you’re a seasoned baker or just starting out, this customizable recipe is sure to become a favorite. Get ready to impress family and friends with these irresistibly delicious treats that make use of your sourdough discard in the most delightful way. Let’s bake up some magic!
Ingredients
- Chocolate
1/2 cup semi-sweet or milk chocolate chips
- Dry Components:
1/4 cup plus 1 teaspoon all-purpose flour
1/3 cup plus 1/2 teaspoon bread flour
1/3 teaspoon fine sea salt
A pinch of baking soda
1/6 teaspoon baking powder
- Wet Mix:
1/3 large egg
2 tablespoons plus 2 teaspoons sourdough starter discard
1/4 teaspoon pure vanilla extract
- Butter and Sugars:
2 tablespoons plus 2 teaspoons unsalted butter chilled and cubed
3 tablespoons plus 1 teaspoon light brown sugar
3 tablespoons plus 1 teaspoon white granulated sugar
- Alternative Ingredients:
All-purpose flour → gluten-free flour blend for gluten-free option
Unsalted butter → vegan butter or coconut oil for dairy-free
Egg → flax egg or applesauce as egg substitute
Sourdough starter discard → yogurt as alternative
Light brown sugar → coconut sugar
Chocolate chips → dairy-free chocolate chips
Directions
- Prepare Dry Ingredients – In a medium bowl, combine the all-purpose flour, bread flour, sea salt, baking soda, and baking powder. Whisk them together until evenly mixed, then set aside for later use.
- Combine Wet Ingredients – In a separate bowl, whisk together the egg, sourdough starter discard, and vanilla extract until the mixture is smooth and well blended. Set this mixture aside.
- Cream Butter and Sugars – Using a stand mixer fitted with the paddle attachment, beat the chilled, cubed butter with the light brown sugar and white granulated sugar on low speed. Continue mixing until the combination forms small, crumbly texture, approximately 45-60 seconds.
- Incorporate Chocolate Chips – Add the semi-sweet or milk chocolate chips to the butter-sugar mixture and blend on low speed for another 30-45 seconds until evenly distributed.
- Combine All Ingredients – Gradually add the previously prepared dry ingredients to the mixture, mixing on low speed until the batter becomes crumbly, about 20-30 seconds. Then, pour in the egg mixture and continue to mix on low speed until the dough starts to come together and pulls away from the sides of the bowl, another 20-30 seconds. Use a spatula to ensure all ingredients are fully incorporated.
- Form and Chill Dough – Scoop the dough into 4 portions using a cookie scoop, forming 12 balls of dough (2 scoops per cookie). Place them on a parchment-lined baking tray. Cover the tray with plastic wrap to prevent the dough from drying out and refrigerate for at least 2 hours, preferably up to 24 hours for best results.
- Bake the Cookies – Preheat your oven to 375°F (190°C). Bake the chilled dough balls for 15-17 minutes, or until the edges turn golden brown while the centers remain slightly under-baked.
- Cool the Cookies – Allow the cookies to rest on the baking sheet for about 5 minutes after removing them from the oven. Then, transfer the cookies to a cooling rack to finish setting.
Equipment
- stand mixer
- Mixing bowls
- silicone spatula set
- Baking sheet
- measuring cups and spoons
Nutrition Facts
- Calories: 850kcal
- Fat: 45g
- Saturated Fat: 25g
- Cholesterol: 80mg
- Sodium: 300mg
- Potassium: 200mg
- Carbohydrates: 120g
- Fiber: 3g
- Sugar: 90g
- Protein: 15g
- Vitamin A: 150IU
- Vitamin C: 0mg
- Calcium: 100mg
- Iron: 4mg
FAQ- Sourdough Chocolate Cookies
Can I make these cookies gluten-free?
Yes, simply swap out the all-purpose flour for a gluten-free flour blend, and your cookies will still be delicious! Just make sure your other ingredients, like chocolate chips, are also gluten-free.
Can I use something other than sourdough discard?
If you don’t have sourdough discard, you can substitute it with yogurt. It will slightly change the flavor but still create a soft, chewy texture.
How long should I refrigerate the dough?
For best results, chill the dough for at least 2 hours. If you’re short on time, 1 hour will work, but the cookies will benefit from the extra time in the fridge, allowing the dough to firm up and enhance flavor.
Can I add nuts to this recipe?
Yes, feel free to add chopped nuts like walnuts or pecans for added crunch and texture. You can fold them into the dough with the chocolate chips.
How do I know when the cookies are done?
The cookies are done when the edges are golden brown and the centers look slightly under-baked. The cookies will firm up as they cool, giving you that perfect chewy center.
