Sourdough Chocolate Chip Cookies
This is one of the easiest recipes that I have created, it is my original recipe for Sourdough Chocolate Chip Cookies and I know you will love it!
You can find more of my Recipes For Discarded Sourdough Starter and make a variety of yummy goodies that will satisfy your sweet tooth for you and your family if you want to share. 🙂
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As soon as I get ready to feed my sourdough I immediately set aside the discard to make the best cookies ever, my Sourdough Chocolate Chip Cookies.
Why I have a little bit of a flour snob mindset
I have now officially tested 4 different flours and the type of flour is going to have an effect on the outcome significantly. Some flour that was less expensive seemed to be very heavy and weighed the cookies down and made them extremely dense and the flavor was floury, yes I am making that a word.
I even sifted and double sifted the flor and the texture just wasn’t right.
Unlike making something like tortillas or flatbread that is thin, you don’t run into that as much. Even though, again, I do prefer a lighter flour that has a better flavor as well.
For over twenty years, I have used one brand as my main go to, got to have, prefer to have, flour in my kitchen. You can see it HERE
Now, I will say everyone in the house started to say, you’re making cookies for breakfast again? So don’t get overly excited like I did. You can simply let the sourdough discard sit out for a bit before you use it for the cookies.
Recipes for unfed sourdough starter should not come out of the refrigerator because it will be too cold and the texture of the cookies will change.
This recipe does not take a long time to make it. You will not need to let the dough rest, that is one of my favorite things about this recipe. It can be made very quickly.
- dry oatmeal
- all-purpose flour
- baking soda
- unsalted butter
- granulated white sugar
- brown sugar
- vanilla extract
- lemon juice
- sourdough discard
- chocolate chips
Let the egg and butter come to room temperature
For these cake-like chewy chocolate chip cookies, you will want to use a stand mixer for quick and easy creaming of the butter.
In large mixing bowl, I am using the bowl of a stand mixer, add granulated sugar, brown sugar, and butter, and beat until creamy. I used my daughter’s stand mixer, but you can use a hand mixer too.
Add egg and mix in. Add vanilla extract and lemon juice, and mix in. Add sourdough starter discard and mix in.
In bowl, combine oatmeal, flour, baking soda, salt, cinnamon. You will be using half of the flour in the steps below.
Pour about half of the dry mixture into mixing bowl with wet mixture and continue to mix until blended together using a wooden spoon to scrape down the sides. Pour the remaining dry mixture in and continue to mix until blended together.
Add chocolate chips and mix until blended. This will break them just a little bit, which I like. If you want them to stay whole, you can fold them in. It will really be up to you to test and try your favorite, but both methods work.
Using a cookie scoop, to for the cookie dough balls and then place them on a cookie baking sheet about the size of a golf ball for each cookie, You will need to bake in two batches or have two cookie sheets. The cookies do not spread so you can put them somewhat close together. Bake at 350 degrees Fahrenheit for 13-15 minutes until golden brown on the middle oven rack.
For best results allow the cookies to cool on a wire rack. They get softer once they cool and are perfect the next day.
Makes about 15 cookies.
Store Your Cookies
Line the bottom of an airtight container with parchment paper then loosely cover with plastic wrap
These are the poofiest cookies and are sweet with a little bit of savory with the pink Himalayan salt being added. Now, if those ingredients together in a sentence made my inner child cry, just give them a try.
- Sourdough Lemon Cookies
- Sourdough Sugar Cookie Recipe
- Double Chocolate Sourdough Cookies
- Sourdough Cake
- Sourdough Dinner Recipes
Sourdough Chocolate Chip Cookies
- 1/3 cup dry oatmeal
- 2/3 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp cinnamon
- 1/3 cup butter
- 1/4 cup granulated white sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract you can add another tsp if you like after you try this recipe
- 1/8 tsp lemon juice
- 1/3 cup sourdough discard
- 1 cup chocolate chips
- In mixing bowl add granulated sugar, brown sugar, and butter, and beat until creamy. Add egg and mix in. Add vanilla extract and lemon juice, and mix in. Add sourdough and mix in.
- In bowl, combine oatmeal, flour, baking soda, salt, cinnamon. Set aside.
- Pour about half of the dry mixture into mixing bowl with wet mixture and continue to mix until blended together. Pour remaining dry mixture in and continue to mix until blended together.
- Add chocolate chips and mix until blended.
- Place on cookie sheet about the size of a golf ball for each cookie, and bake at 350 degrees for 13-15 minutes.
- Cool on cooling rack. Makes about 15 cookies.
- Active Starter you will need an active starter for these cookies to get the cake like texture. If you use early stage starter, for example a starter that is less than 14 days old, it will work. You may not get the exact same texture. They will still have a good flavor and good texture.
- Bread Flour If you would like to replace the AP flour for bread flour you absolutely can. It is an even 1:1 substitute.
- Chocolate Chunks Would be a nice alternative to chocolate chips. Simply mix them in with your mixer on low speed or fold them in.
- Sourdough Flavor These cookies do not have an overwhelming sourdough flavor. So if you are looking for them to have more tang, you may want to try my Sourdough Lemon Cookies