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Sourdough Chocolate Chip Cookies

Sourdough chocolate chip cookies are soft and delicious. This sourdough cookie recipe is the perfect way to use up all that sourdough discard
Print Recipe
bowl of cookie dough with wooden spoon
Prep Time:1 hour 15 minutes
Cook Time:12 minutes
Total Time:1 hour 27 minutes

Equipment

  • Stand Mixer
  • mixing bowl
  • rubber scraper
  • Parchment Paper
  • Measuring Cups and Spoons
  • cookie sheet
  • Wire Rack
  • Cookie Scoop Optional

Ingredients

  • 1 cup Butter Unsalted
  • 2 cups Coconut Sugar
  • 2 eggs
  • 3/4 cup Sourdough Starter Active or Discard
  • 3 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 1/2 tsp Salt
  • 2 tsp Vanilla Extract
  • 2 cups Chocolate Chips

Instructions

  • Cream together butter and coconut sugar in a stand mixer with the paddle attachment until light and fluffy.
  • Add in the eggs, sourdough starter, and vanilla extract. Mix until light and fluffy.
  • Mix together your dry ingredients in a separate bowl: flour, salt, baking powder and baking soda.
  • Pour the large bowl of dry ingredients slowly into the wet ingredients. For best results, make sure to scrape the sides of the bowl, and mix everything together well
  • Use your cookie scoop to make the cookie dough balls, and place them onto a parchment-lined baking sheet. They should be spaced 2 inches apart.
  • Place the sheet into the fridge to chill for at least one hour, or leave them up to three days for longer fermentation
  • When they are ready to bake, preheat the oven to 375. Bake the cookies for 10-12 minutes. The ideal cookie will be golden brown around the edges.
  • Remove the cookies from the oven and transfer them to a wire rack right away to cool.
  • Enjoy!

Notes

The cookie dough can be frozen for later use. Just scoop out the balls onto a parchment paper lined baking sheet, then once frozen, move them into a freezer bag for up to three months.
For a softer cookie, go for a shorter baking time. For a more fluffy cake like cookie, go for a longer baking time.
You can use either active or discard sourdough starter for this recipe.
For a quick version of this cookie, skip the fermentation time and just bake right away.
Servings: 10 people
Author: Fallon