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–+ servings

Sourdough Chocolate Chip Cookies

The Pantry Mama
These are the soft + chewy Sourdough Chocolate Chip Cookies of your dreams! Use your sourdough starter to create these tangy sourdough cookies!
4.69 from 54 votes
Prep Time 45 minutes
Total Time 12 hours 45 minutes
Servings 38 cookies
Calories 133 kcal
Sourdough Chocolate Chip Cookies - Recipe Feature Image
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Equipment

  • Baking Tray

Ingredients  

  • 350 g All Purpose Flour
  • 8 g Baking Soda
  • 6 g Corn Starch
  • 2 g Salt
  • 250 g Chocolate Chips
  • 100 g Sourdough Starter or Sourdough Discard
  • 180 g Salted Butter Melted
  • 160 g Brown Sugar
  • 100 g White Sugar
  • 1 Egg + Egg Yolk
  • 5 g Vanilla Extract

Instructions 

  • Place some of the dry ingredients (flour, baking soda, corn starch, salt and chocolate chips) into a large mixing bowl and combine. Set this aside.
    Dry ingredients in a glass bowl with the chocolate chips placed on top.
  • Now in a separate bowl, combine sourdough starter, melted butter, brown sugar, white sugar, egg + egg yolk and vanilla extract. Stir together until they resemble runny caramel.
    Wet ingredients mixed together in a blue batter jug.
  • Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.
    Pouring the wet ingredients into the dry ingredients.
  • Cover the bowl with plastic wrap and place into the fridge for 12 to 24 hours.
    Sourdough Chocolate Chip Cookie dough covered with a plastic cover and refrigerated.
  • The next day, when you are ready to bake the cookies, preheat the oven to 165C (330F) and line two cookie sheet with parchment paper.
  • Use a cookie scoop or large spoon to scoop out balls of dough. I have used 30g dough balls for this recipe. Place the dough balls onto the prepared baking sheets.
  • Place the cookies into the oven for 12 to 13 minutes at 165C (330F) or until they are golden brown on top but still molten in the centre.
  • Remove from the oven and carefully transfer to a wire rack to cool. The cookies will continue to bake for a few minutes after they are removed from the oven and will firm up as they cool.

Notes

Make sure you melt the butter for this recipe before you start. Letting it cool just slightly before you add it to the other ingredients will give you the best result. You don't want it to have cooled too much - it should still be slightly warm. I use salted butter in this recipe, but you can use unsalted butter if you prefer.
 
Adding the chocolate chips to the flour mixture ensures they are evenly distributed as they are slightly coated in flour before the liquid ingredients are poured in.
 
Don't be tempted to add more flour to the mixture - even if you think it seems too wet for cookie dough! Adding more flour will give you a cake-like cookie.
 
Refrigerating the dough will give you the best sourdough chocolate chip cookies. It means they won't spread so much in the oven and you'll get a chewier, softer texture to the cooled cookies. I also love that refrigerating them overnight means that the dough ferments and the sourdough bacteria get to work their magic on your cookie dough! While you won't reap the same health benefits as eating sourdough bread, they're still doing lots of good!
 
Don't over cook these cookies. Remove them from the oven when the centre still looks wet or they will be too dry when they cool. The temperature of 165C (330F) might seem low, but it will give you a soft centred cookie with crispy edges.
 
I've used chocolate chips in my cookies. If you prefer a more "molten" or melted chocolate texture to your cookies, you can use chocolate chunks or chopped chocolate.
 
 

Nutrition

Calories: 133kcal Carbohydrates: 19g Protein: 1g Fat: 6g Saturated Fat: 4g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 1g Trans Fat: 0.2g Cholesterol: 20mg Sodium: 112mg Potassium: 38mg Fiber: 0.3g Sugar: 11g Vitamin A: 131IU Calcium: 12mg Iron: 0.5mg
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