Sourdough Chocolate Chip Cookies
Why These Sourdough Chocolate Chip Cookies? 🍪
Because life’s too short for boring cookies! These sourdough chocolate chip cookies bring the best of both worlds—the classic gooey, chocolatey goodness with a subtle tang from sourdough that takes them to the next level. They’re soft, chewy, rich in flavor, and let’s be real… they’ll be gone before they even cool.
Plus, using sourdough discard means zero waste, maximum deliciousness. So go ahead—make a batch, share (or don’t), and enjoy every bite!
Ingredient list
1 cup (2 sticks) unsalted butter – because we’re not here for diet cookies.
1 cup brown sugar – for that deep, caramel-like sweetness.
1/2 cup granulated sugar – to keep things balanced, like your faith and a busy work schedule.
2 large eggs – fresh is best, but let’s be honest, store-bought is fine.
1 cup sourdough starter (active or discard) – because waste not, want not. Plus, it makes you feel like a pioneer.
2 teaspoons vanilla extract – or just dump it in until it smells good.
3 cups all-purpose flour – the foundation of all things good.
1 teaspoon baking soda – because science.
1/2 teaspoon baking powder – because more science.
1 teaspoon salt – don’t skip this! Even cookies need a little discipline.
2 cups chocolate chips – let’s be real, 2 cups is a suggestion. Pour with your heart.
Instructions:
Cream Butter and Sugars:
In your trusty stand mixer (or with sheer determination), cream together the butter, brown sugar, and granulated sugar until it’s smooth and fluffy—just like you after a good nap.Add the Wet Stuff:
Crack in the eggs one at a time, mixing well. Pour in the sourdough starter (yes, that weird-smelling goo you’ve been feeding like a pet) and vanilla extract. Mix until it looks like something edible.Mix the Dry Stuff:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Try not to spill half of it on the counter.Combine the Two:
Slowly add the dry ingredients to the wet mixture. Try not to overmix unless you love tough cookies (and not in the empowering way).Fold in the Chocolate Chips:
Stir in the chocolate chips and any add-ins like nuts. Eat a spoonful of dough—for quality control purposes, obviously.Chill the Dough (If You Have the Patience):
Stick the dough in the fridge for 30 minutes or overnight (if you don’t eat it all first). It helps with the chewy texture.Bake to Perfection:
Preheat your oven to 350°F (175°C).
Scoop the dough onto a baking sheet lined with parchment paper.
Bake for 12-14 minutes or until golden brown.
Resist the Urge to Eat Them Immediately:
Let them cool at least 5 minutes. Or just burn your tongue. Your call.
Final Step:
Share with family and friends... or hoard them like a true sourdough-obsessed baker. Either way, enjoy the deliciousness.
Note: These cookies may cause sudden outbursts of “Hallelujah!” and an influx of “Can I have the recipe?” texts. Be prepared.
Let me know if you need any tweaks—or if you just want to talk about how sourdough is secretly taking over your life.
