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–+ servings
a bird's eye view of a broken cookie with melted chocolate on a black wire rack

Soft and Chewy Sourdough Chocolate Chip Cookies

Home Grown Happiness
Easy sourdough chocolate chip cookies that uses sourdough discard starter. They're buttery, chewy and full of chocolate chips.
4.78 from 31 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert, Snack
Cuisine American
Servings 16 people
Calories 180 kcal

Ingredients
  

  • 150 g unsalted butter
  • 100 g soft brown sugar 1/2 cup
  • 100 g white sugar 1/2 cup
  • 1 large egg
  • 2 tsp vanilla extract
  • 225 g all-purpose flour 1 1/2 cups
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 75 g discard sourdough starter approx 1/2 cup
  • 1 cup good quality chocolate chips

Instructions
 

  • Melt the butter in a microwave or the stove, then let it cool. In a separate bowl mix the flour, salt and baking soda and set it aside. Add the sugars, vanilla, egg and sourdough starter to the melted butter. Mix it together well.
    The sourdough starter may be a bit tricky to mix in at first, but keep stirring until combined.Tip in the flour and stir it all together until combined.Stir in the chocolate chips. They may not stick very well to the buttery dough but they will once the sourdough cookie dough has chilled.
    a close up of a bowl of cookie dough with a pile of dark chocolate chips
  • Chill the dough for at least 2 hours.
    a glass bowl of cookie dough with chocolate chips in it and a wooden spatula sticking out
  • Preheat the oven to 170°C (338°F) fan-bake, or 190°C (374°F) regular oven. Line two cookie sheets with baking paper. Roll the cookie dough into 16 golf-ball sized balls. Keep the balls nice and high, don't flatten them.
    a close up of an unbaked cookie dough ball on white parchment paper
  • Space the cookies about 3cm apart, and bake for approximately 10-12 minutes until the edges of the cookies are golden brown but the tops are still pale. Let them cool for 5 minutes on the baking sheet before placing them on a wire rack to cool further.
    baked chocolate chip cookies on a wire rack

Notes

In the original recipe the all-purpose flour amount was 300g and the discard starter amount was 150g. 

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 32mgSodium: 95mgPotassium: 33mgFiber: 1gSugar: 12gVitamin A: 251IUCalcium: 12mgIron: 1mg
Keyword Cookie, Sourdough
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