Combining the tangy depth of sourdough with the classic sweetness of chocolate chip cookies results in a unique and unforgettable treat: Sourdough Chocolate Chip Cookies. These cookies are perfect for those who love experimenting with flavors and textures. With a chewy center, crispy edges, and the distinctive taste of sourdough, they offer a delightful twist on the beloved classic.

Why You’ll Love This Recipe

Sourdough Chocolate Chip Cookies are ideal for anyone looking to use up sourdough discard or wanting to explore new dimensions in baking. The sourdough discard adds a subtle tanginess and complexity to the cookies, enhancing the overall flavor profile. Perfect for snack time, dessert, or even as a gift, these cookies are sure to impress your family and friends.

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 cup sourdough discard (unfed)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups chocolate chips (semi-sweet or dark)
• 1 cup chopped nuts (optional, such as walnuts or pecans)

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Spatula
• Baking sheets
• Parchment paper
• Cookie scoop or spoon
• Cooling rack

Directions

Making the Sourdough Chocolate Chip Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes using an electric mixer.
3. Add Sourdough Discard and Egg: Mix in the sourdough discard, egg, and vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Chocolate Chips and Nuts: Fold in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.
7. Scoop and Bake: Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.

Notes and Tips

• Sourdough Discard: Use unfed sourdough discard for this recipe. It doesn’t need to be active, which makes this a perfect way to use up any leftover discard.
• Butter Temperature: Ensure the butter is softened but not melted for proper creaming with the sugars.
• Chilling the Dough: For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.

Storage

Store the Sourdough Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months. To freeze, place the cookies in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe container or bag.

Variations and Substitutions

• Different Chocolate: Try using white chocolate chips, milk chocolate chips, or a combination of different chocolates for variety.
• Add-ins: Incorporate dried fruits like cranberries or raisins, or add shredded coconut for additional flavor and texture.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

FAQ

Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter, but it might make the cookies slightly tangier and affect the texture. Using discard helps to keep the cookies’ structure consistent.

Do I need to adjust the baking time if I chill the dough?

Chilling the dough can slightly extend the baking time. Check the cookies after the recommended baking time and add an extra 1-2 minutes if needed.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 48 hours before baking. This can enhance the flavor as the dough rests.

Pairings

These Sourdough Chocolate Chip Cookies pair wonderfully with a glass of cold milk, a hot cup of coffee, or a soothing cup of tea. They also make a delightful addition to an afternoon tea party or as a treat in lunchboxes.

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