Sourdough Chocolate Chip Cookies
Soft, chewy, and flavorful chocolate chip cookies made with sourdough starter. Rustic from-scratch treats that are perfect for using up discard starter.
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Servings: 24 cookies
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Equipment
- lined baking sheets
- 2 medium-large bowls
Ingredients
- ½ cup sourdough starter active or discard
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup cane sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour or fresh milled soft wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1½ cups chocolate chips
- ½ cup chopped walnuts optional
Instructions
Cream Butter and Sugars
- In a large bowl, cream together butter and sugars until light and fluffy.
Add Wet Ingredients
- Mix in egg, vanilla, and sourdough starter until smooth.
Combine Dry Ingredients
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Make the Dough
- Stir dry ingredients into wet until just combined. Fold in chocolate chips and nuts.
Chill (Optional)
- Cover and chill dough for 30 minutes for deeper flavor and thicker cookies.
Bake
- Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheets. Bake 10–12 minutes until edges are set and centers are soft.
Cool
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Overnight fermentation enhances flavor and digestibility but is optional.
Fresh milled flour may require 1–2 tablespoons less to achieve the right texture.
Store in an airtight container at room temperature for 2–3 days, or refrigerate up to a week.
Dough can be frozen; bake straight from frozen adding 1–2 minutes to bake time.
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