Sourdough Chocolate Chip Cookies
Sourdough Chocolate Chip Cookies! The classic cookie is made even better with the addition of sourdough powder. You won’t believe the flavor of these cookies.
If you don’t already have one, I can show you how to make a sourdough starter and how to feed a sourdough starter.
If you do have a starter, I’m sure you’re always looking for new ways to use your sourdough discard.
What if your starter needs a feeding but you don’t have time to bake with your discard? Don’t worrry, I can show you an incredibly easy-to-do process for drying your starter. .
After you dry your sourdough starter, you can grind it into a powder. Why pulverize dried sourdough? Powdered starter takes up less storage space and it rehydrates a little more easily. But there’s an even better reason for grinding sourdough starter.
How to make the best ever Sourdough Chocolate Chip Cookies:
- Add dried sourdough powder directly to the batter for an instant flavor boost.
- Sourdough powder adds a nice flavor to the cookies without the added water that comes along with regular sourdough discard.
- Cookie dough is a low moisture dough. Too much water would make the cookies soft and cakey.
- Sourdough Powder is why these Sourdough Chocolate Chip Cookies are wonderfully crisp and light.
Scroll through the process photos to see how to make Sourdough Chocolate Chip Cookies:
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Sourdough Chocolate Chip Cookie Recipe
Ingredients
- 8 oz unsalted butter (room temperature)
- 4 oz granulated sugar (1/2 cup)
- 8 oz brown sugar (1 cup)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 10 oz all-purpose flour (2 cups, see note)
- 4 oz sourdough powder (1/2 cup)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 oz mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line two sheet pans with parchment paper.
- Cream the butter with the granulated sugar and brown sugar until light and aerated.8 oz unsalted butter, 4 oz granulated sugar, 8 oz brown sugar
- Add the eggs and vanilla and mix until combined.2 large eggs, 1 tablespoon vanilla extract
- Add the flour, sourdough powder, baking soda and salt, mix to combine. Add the mini chocolate chips and mix until combined.10 oz all-purpose flour, 4 oz sourdough powder, 1 teaspoon baking soda, 1 teaspoon salt, 10 oz mini chocolate chips
- Use a small scoop or tablespoon to scoop the dough into balls. Set the cookie-dough balls onto the prepared pans, leaving 2" between the cookies.
- Bake until the edges of the cookies are beginning the brown and the center is still soft, about 7-8 minutes. Flip and trays half way through baking to help them bake evenly.
- Cool on the pan about 5 minutes until firm enough to transfer to a wire rack to finish cooling.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Is it possible to use sour dough discard with this recipe instead of powder? I don’t have any powder but the recipe looks so good I would like to try it. Thank you for all the inspiration to use sour dough.
If you read through my Sourdough Shortbread post you’ll see why I use sourdough powder instead of wet discard. Cookie dough is low moisture and adding wet discard adds too much moisture to the dough. That’s why I use sourdough powder. The powder doesn’t add extra moisture to the dough.
CC cookie has a most excellent flavor ever tasted!! Your instructions always are so easy to follow!
Question: My starter was a little grainy. I used a coffee grinder but was partially powdery/grainy. When eating the cookie I thought at times egg shells were in it. Did not affect the surperb taste but my cookies were flatter than yours. Thought possibly starter being too grainy to absorb liquid that influence raising the dough? What appliance did you use?
I would take picture, but I do not do social media. Totally enjoy your recipes, especially your Lemon Mousse Cake. My next attempt is your Chocolate Chiffon Cake with the strawberry filling.
Karen O
I use a coffee grinder and then sift it through a very fine strainer.
Recently started drying my leftover starter to make the “cheese-ity” crackers. Had some spare dry SD starter powder leftover to give this recipe a try. Very tasty!
Have you tried the Sourdough Shortbread yet? It’s amazing how much of the sourdough tang comes through the simple flavor of a shortbread cookie.