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Soft And Chewy Sourdough Chocolate Chip Cookies

Soft and Chewy Sourdough Chocolate Chip Cookies

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For this recipe, you can use milk chocolate chips, dark chocolate chips, or semi-sweet chocolate chips. However, if you’re feeling adventurous, then use a combination of the flavors, for an interesting treat!

  • Total Time: 14 minutes

Ingredients

Scale
  • 1 cup salted butter
  • 1 cup white cane sugar
  • 1 cup packed brown sugar
  • 3 egg yolks
  • 200g flat and runny sourdough discard
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 1 tsp vanilla extract
  • 2 ¼ cups all-purpose flour
  • 12 oz chocolate chips for cookie dough
  • 4 oz chocolate chips for pressing into the tops of the cookies
  • Flaked sea salt for sprinkling

Instructions

  1. Add the butter to a saucepan over medium heat, and let this melt. Once the butter begins to foam with flecks of brown, remove the saucepan from the heat.
  2. Allow the butter to cool, for at least 30 minutes. Meanwhile, prepare one cup of sourdough and discard.
  3. Combine the browned butter, and both sugars, beating with an electric stand mixer or hand mixer. The mixture should feel dry and crumbly.
  4. Add the egg yolk to the mixture and beat with an electric mixer for a few minutes, or until the mixture becomes light and fluffy.
  5. Then add the sourdough discard to the mix and beat, until almost combined. If the dough looks more like cake batter than cookie dough, then don’t panic, and trust the process.
  6. Add salt, baking powder, baking soda, and vanilla; mix to combine. Then add the chocolate chips.
  7. This step is completely optional, but a great way to determine the overall result of your cookies. Simply bake ¼ ball-sized cookie dough balls for 12-13 minutes. If the cookie dough emerges flat, then your cookie dough will need an extra ¼ cup of flour. Otherwise, proceed with the next step.
  8. Cover the dough with a plastic lid and refrigerate, or roll the dough into individual dough balls; transfer to an airtight container and refrigerate. Allow the dough to remain refrigerated to ferment for 1-72 hours. This process is entirely in your hands and will ensure the dough produces more sour-flavored cookies depending on how long they remain refrigerated.
  9. Preheat your oven to 350 degrees F.
  10. Line a baking sheet with parchment paper.
  11. Remove the cookie dough from the fridge, shape them into ¼ cup balls, and place them onto the prepped baking sheet. Top the dough balls with some more chocolate chips.
  12. Bake the cookie dough balls for 13-14 minutes, or until the edges begin to brown.
  13. Remove them from the oven, and top each cookie with some more chocolate chips, along with a pinch of flaked sea salt.
  14. Transfer the delicious cookies to a cooling rack. Serve with some hot chocolate, and freeze any leftovers.
  • Author: Natasha Krajnc
  • Cook Time: 14 mins
  • Category: dessert