Sourdough Chocolate Chip Cookies

Prep Time: 20 minutes (+ 12 hours fermentation)
Cook Time: 12 minutes per batch
Total Time: 12 hours 32 minutes
Difficulty: Medium
Yield: 24 cookies

Description

These Sourdough Chocolate Chip Cookies are the perfect blend of tangy sourdough depth and classic sweet, buttery cookie goodness. The fermentation process enhances flavor and digestibility, while the crispy edges and chewy centers make them irresistible. Packed with melty chocolate chips, these cookies are a must-try for sourdough enthusiasts and cookie lovers alike!

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Ingredients

For the Dough:

• 1 cup (227g) active sourdough starter (100% hydration)

• ½ cup (113g) unsalted butter, softened

• ½ cup (100g) granulated sugar

• ½ cup (100g) brown sugar, packed

• 1 large egg, room temperature

• 1 tsp vanilla extract

• 2 cups (250g) all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (170g) chocolate chips (semi-sweet or dark)

Optional Add-Ins:

• ½ cup chopped nuts (walnuts, pecans)

• ½ tsp cinnamon

• Flaky sea salt for topping

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Instructions

1. Mix the Dough (5 minutes)

1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

2. Add the egg and vanilla extract, mixing until fully incorporated.

3. Stir in the sourdough starter until well combined.

2. Combine Dry Ingredients (3 minutes)

1. In a separate bowl, whisk together the flour, baking soda, and salt.

2. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

3. Fold in the chocolate chips (and nuts, if using).

3. Ferment the Dough (12 hours or overnight)

1. Cover the dough with plastic wrap or a damp towel and let it ferment at room temperature for 8-12 hours. This develops flavor and makes the cookies easier to digest.

2. Alternatively, refrigerate for a slower fermentation (up to 24 hours).

4. Preheat & Scoop (5 minutes)

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Scoop dough into 2-tablespoon-sized balls and place them 2 inches apart on the baking sheet.

3. (Optional) Press a few extra chocolate chips on top for a bakery-style look.

5. Bake (12 minutes per batch)

1. Bake for 10-12 minutes, until the edges are golden but the centers are still soft.

2. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

6. Serve & Store

• Best served warm with a glass of milk!

• Store in an airtight container for up to 5 days or freeze for up to 3 months.

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Nutritional Information (per cookie)

Nutrition values are approximate and may vary based on ingredients used.

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Why You’ll Love These Cookies

✔ Rich, tangy depth from sourdough fermentation
✔ Crispy edges & chewy centers—perfect texture!
✔ Less sugar than traditional cookies (thanks to sourdough’s natural sweetness)
✔ Great for using up discard (no waste!)

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Final Thoughts

These Sourdough Chocolate Chip Cookies are a game-changer—offering a unique twist on a classic favorite. The fermentation adds complexity while keeping them soft and delicious. Perfect for gifting, parties, or a cozy night in!