Baking cookies is an enjoyable activity, and when you can infuse that classic delight with the unique tang of sourdough, you get a treat that’s both familiar and exciting. This easy sourdough chocolate chip cookie recipe combines the rich, buttery flavors of traditional cookies with the subtle nuances of sourdough, resulting in a soft, chewy, and utterly delicious dessert that you’ll want to make time and again.
Why We Love This Easy Sourdough Chocolate Chip Cookie Recipe
This easy sourdough chocolate chip cookie recipe is perfect for a lazy weekend afternoon or a last-minute dessert for friends and family. It not only makes use of sourdough discard, which is often overlooked, but also creates cookies that are packed with flavor and texture. You will fall in love with how the chocolate melts into the soft, doughy center while the edges develop a perfectly crisp exterior. It’s a wonderful way to reduce waste while treating yourself to something delightful!
Ingredients about Easy Sourdough Chocolate Chip Cookie Recipe
To whip up a batch of these amazing cookies, you will need the following ingredients:
- 450 grams flour (3 cups): All-purpose flour works best.
- 6 grams baking soda (1 tsp): This helps the cookies rise.
- 3 grams baking powder (1/2 tsp): Adds extra fluffiness.
- 100 grams sourdough discard (1/2 cup): Gives cookies a unique tang.
- 2 large eggs: They provide structure and moisture.
- 228 grams unsalted butter at room temperature (1 cup): For that rich, buttery flavor.
- 150 grams brown sugar (3/4 cup, lightly packed): Adds moisture and sweetness.
- 150 grams white sugar (3/4 cup): Contributes to the cookies’ crispness.
- 5 grams salt (1 tsp): Enhances flavors.
- 4.2 grams vanilla extract (1 tsp): Adds a lovely aroma and depth.
- 340 grams chocolate chips (2 cups): The star ingredient for sweetness and texture.
How to Make Easy Sourdough Chocolate Chip Cookie Recipe Directions
Creating these sourdough chocolate chip cookies is straightforward and rewarding. Here is a step-by-step guide for you to follow:
- Preheat Your Oven: Start by preheating your oven to 350 degrees Fahrenheit. While your oven warms up, you’ll prepare your cookie dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Make sure they are well combined and set this bowl aside for later.
- Blend Wet Ingredients: In a large mixing bowl, use a hand mixer or stand mixer to cream together the sourdough discard, brown sugar, white sugar, and softened butter. Beat the mixture until it’s light and fluffy.
- Add Eggs and Vanilla: Once your wet mixture is nice and creamy, add in the eggs and vanilla extract. Continue mixing until everything is well combined.
- Combine Dry and Wet Ingredients: Slowly incorporate the dry ingredient mixture into the wet mixture. Do this gradually, mixing just until everything is combined. Be careful not to overmix, as this can lead to tougher cookies.
- Fold in Chocolate Chips: Gently fold in the chocolate chips using a spatula. Make sure the chips are distributed throughout the dough without breaking them up.
- Chill the Dough: Scoop the cookie dough onto a lined cookie sheet. You can use a cookie scoop or two tablespoons to portion out the dough. Once you’ve spooned the dough out, place the whole sheet in the refrigerator for about 20 minutes. Chilling helps the dough firm up and results in thicker cookies.
- Bake the Cookies: After chilling, it’s time to bake. Place the cookie sheet in your preheated oven and bake for approximately 10 minutes or until the edges are golden brown but the centers are still soft. The cookies will continue to cook a little after being removed from the oven, so don’t worry if they don’t look fully done.
- Cool Down: Allow the cookies to cool on the baking sheet for about five minutes. This step is crucial, as it lets the cookies set before transferring them. After a few minutes, move them to a wire cooling rack to cool completely.
How to Serve Easy Sourdough Chocolate Chip Cookie Recipe
Serving these sourdough chocolate chip cookies can be as fun as baking them! One classic way is to grab a plate and arrange your freshly baked cookies in an appealing stack. You can sprinkle a bit of sea salt on top for an extra touch of flavor—this contrast between the sweet cookie and salt is delightful.
Pair the cookies with a glass of cold milk for a nostalgic experience that is always a hit, especially with kids. If you’re feeling adventurous, serve your cookies with a scoop of vanilla ice cream in between to create a scrumptious cookie ice cream sandwich.
These cookies are also great for sharing! Package them in a decorative tin or box to surprise coworkers, friends, or neighbors. No matter how you serve them, these cookies are sure to impress and satisfy.
Expert Tips: Easy Sourdough Chocolate Chip Cookie Recipe
To ensure that your cookies turn out perfect every time, consider the following tips:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you begin. This helps create a smooth, even mixture and enhances the overall texture of the cookie.
- Measure Ingredients Accurately: Baking is a science, and accurate measurements are key. Use a kitchen scale for the most precise results when measuring flour and sugar.
- Don’t Overmix: Once you combine your wet and dry ingredients, mix until just combined. This prevents gluten formation, which leads to tough cookies. You want your cookies to be tender and chewy.
- Chill the Dough: This step is crucial. Chilling your cookie dough helps maintain their shape while baking and enhances the final texture. If you have time, chill them longer for even better results.
- Cool Completely: Allow them to cool on the wire rack completely to set the texture properly. This will give you that perfect chewy center you’re after.
How to Store Easy Sourdough Chocolate Chip Cookie Recipe
Storing your sourdough chocolate chip cookies properly will keep them fresh and delicious for days. Once your cookies have cooled completely, place them in an airtight container. They can be stored at room temperature for up to a week.
If you want them to last longer, consider freezing them. Place the cookies in a single layer in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to three months. When you’re ready to enjoy them again, simply let them thaw at room temperature for a few hours or warm them briefly in an oven.
Variation of Easy Sourdough Chocolate Chip Cookie Recipe
While this recipe is fantastic on its own, there are countless ways to get creative with your sourdough chocolate chip cookies:
- Nuts Galore: Add in your favorite nuts—like walnuts, pecans, or macadamia nuts. This gives an added crunch and flavor profile.
- Oatmeal Delight: Toss in some oats for a chewy texture. Just reduce the flour by about 50 grams and replace it with rolled oats.
- Add-Ins: Get adventurous with add-ins like dried fruit, shredded coconut, or even switches to different types of chocolate, such as white chocolate or dark chocolate.
- Spices: Add a pinch of cinnamon or nutmeg to the dough for a warm, spicy undertone.
- Stuffed Cookies: Use the same dough but stuff it with a piece of chocolate or a caramel square for a gooey surprise!
FAQ
What makes sourdough chocolate chip cookies different?
Sourdough chocolate chip cookies have a unique flavor profile due to the addition of sourdough discard. This gives them a slightly tangy taste, enhancing the sweetness of the chocolate and other ingredients.
Can I use active sourdough starter instead of discard?
Yes! You can use an active sourdough starter in place of the discard. Just make sure it is at peak freshness for the best results.
How do I prevent my cookies from spreading too much?
Chilling the dough before baking helps prevent excessive spreading. Also, ensure your butter isn’t too soft; room temperature is best.
How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup equivalent. Just check the blend’s guidelines for any necessary adjustments.
Can I add more chocolate chips?
Absolutely! Feel free to adjust the quantity of chocolate chips to your liking. You can also mix dark, milk, and white chocolate chips for a variety of flavors.
How long does this cookie dough keep in the fridge?
You can keep the cookie dough in the refrigerator for up to 72 hours before baking. Just make sure it’s tightly wrapped to prevent it from drying out.
These answers address common queries and provide clarity so you can confidently bake your sourdough chocolate chip cookies. Enjoy the baking process and the sweet rewards that follow!
Sourdough Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 450 grams 450 grams flour (3 cups) All-purpose flour works best.
- 6 grams 6 grams baking soda (1 tsp) This helps the cookies rise.
- 3 grams 3 grams baking powder (1/2 tsp) Adds extra fluffiness.
- 5 grams 5 grams salt (1 tsp) Enhances flavors.
Wet Ingredients
- 100 grams 100 grams sourdough discard (1/2 cup) Gives cookies a unique tang.
- 2 large 2 large eggs They provide structure and moisture.
- 228 grams 228 grams unsalted butter at room temperature (1 cup) For that rich, buttery flavor.
- 150 grams 150 grams brown sugar (3/4 cup, lightly packed) Adds moisture and sweetness.
- 150 grams 150 grams white sugar (3/4 cup) Contributes to the cookies' crispness.
- 4.2 grams 4.2 grams vanilla extract (1 tsp) Adds a lovely aroma and depth.
Chocolate Chips
- 340 grams 340 grams chocolate chips (2 cups) The star ingredient for sweetness and texture.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- In a large mixing bowl, cream together the sourdough discard, brown sugar, white sugar, and softened butter until light and fluffy.
- Add the eggs and vanilla extract to the wet mixture and mix until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined.
- Gently fold in the chocolate chips.
- Scoop the cookie dough onto a lined cookie sheet and refrigerate for about 20 minutes.
Baking
- Bake in the preheated oven for approximately 10 minutes, until the edges are golden brown but the centers are still soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.
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