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Stack of sourdough chocolate chip cookies sitting on a blue cloth.

Sourdough Chocolate Chip Cookies

You've eaten chocolate chip cookies all your life, but you've never had these chocolate chip cookies. Sourdough discard turns them from a classic to perfection.
4.65 from 14 votes
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Course: Dessert
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 22 minutes
Servings: 42 cookies
Calories: 119kcal
Author: Michelle

Ingredients

  • 12 tablespoons unsalted butter
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 cup sourdough discard
  • 1 egg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 2 1/4 cups flour divided
  • 2 cups chocolate chips

Instructions

  • Add softened butter to your bowl, along with both sugars. Cream until lightened and fluffy.
    12 tablespoons unsalted butter, 1 cup brown sugar, 1/4 cup granulated sugar
  • Add sourdough starter and egg, and beat again. Scrape down sides.
    1 cup sourdough discard, 1 egg
  • Add cinnamon, baking powder, baking soda, salt, and vanilla, and mix until combined.
    1/2 teaspoon cinnamon, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon vanilla
  • Add 2 cups flour and stir just until mostly mixed.
    2 1/4 cups flour
  • Add chocolate chips and remaining 1/4 cup flour and stir just until chips are distributed.
    2 cups chocolate chips
  • Refrigerate cookie dough one hour.
  • Preheat oven to 350 degrees.
  • Scoop dough onto silpat or parchment paper lined baking sheets. Bake in batches for 7-9 minutes, then let cool on the baking sheet at least five minutes before placing on a wire cooling rack.
  • Store fully cooled cookies in a tightly sealed container on the counter 2-3 days. If storing longer, freeze for up to a month.

Video

Equipment

Medium Cookie Scoop
Silpat
Wire Cooling Racks
Wire Cooling Racks

Notes

  • The cinnamon is optional, but it pairs well with the chocolate chips.
  • If you do not have time to chill the dough, you can make them directly, but they will have a slightly different texture. Alternatively, you can refrigerate them up to 24 hours if needed. Make sure you cover with plastic wrap if you refrigerate overnight or longer.
  • The cookies will be soft and may not look fully cooked when you take them from the oven. They continue to cook on the baking sheet. If you prefer your cookies more cake-like, bake them for an additional 2-3 minutes.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1cookie | Calories: 119kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 102mg | Fiber: 1g | Sugar: 10g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.