Easy Sourdough Chocolate Chip Cookies Recipe

Welcome to the world of Sourdough Bliss Chocolate Chip Cookies, a treat that will leave your taste buds craving more! These soft, chewy cookies are packed with rich chocolate chunks and a subtle tang from the sourdough starter discard, making them the ultimate cookie indulgence. Follow this step-by-step guide to create these irresistible cookies that are sure to become a family favorite.

Ingredients

Dry Ingredients:

• All-purpose flour
• Bread flour (substitute with all-purpose if needed)
• Fine sea salt
• Baking soda
• Baking powder

Wet Ingredients 1:

• 1 egg
• Sourdough starter discard
• 1 tsp vanilla extract

Wet Ingredients 2:

• 1 cup cold, cubed unsalted butter
• ½ cup light brown sugar
• ½ cup white granulated sugar
• 1 ½ cups chocolate chips (semi-sweet or milk chocolate)

How to Make Sourdough Bliss Chocolate Chip Cookies

Step 1: Butter and Sugar Fusion
Using the paddle attachment of your stand mixer, beat the cold, cubed butter with the sugars on medium speed until the mixture becomes thick and slightly uneven, around 45–60 seconds.

Step 2: Chocoholic’s Delight
Add the chocolate chips to the butter and sugar mixture. Mix on low speed for an additional 30 seconds to allow the chocolate to blend evenly with the dough.

Step 3: Dry Ingredients Ballet
In a separate bowl, whisk together the all-purpose flour, bread flour, salt, baking soda, and baking powder. Gradually add this dry mix to the butter mixture, blending on low speed until the dough forms a “crumbly” texture. This should take 20–30 seconds.

Step 4: Egg and Sourdough Elegance
In another bowl, beat together the egg, sourdough discard, and vanilla extract. Add this mixture to the dough and blend on low speed until everything is just incorporated—about 20–30 seconds. Use a spatula to scrape down the sides and ensure thorough mixing.

Step 5: Chill and Thrill
Use a cookie scoop to shape the dough into 12 large balls. Place them on a parchment-lined baking sheet and chill in the refrigerator for at least 2 hours, or up to 24 hours for best results.

Step 6: Bake to Perfection
Preheat your oven to 375°F (190°C). Bake the cookies for 15–17 minutes, until the edges are golden brown and the centers are slightly under-baked. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Pro Tips and Tricks

• Just Incorporate: When mixing, ensure you incorporate each ingredient until it’s just combined to avoid a cake-like texture.
• Bread Flour vs. All-purpose Flour: Bread flour enhances the chewiness, but all-purpose flour can be substituted if necessary.
• Flaked Sea Salt: For an extra burst of flavor, sprinkle some flaked sea salt on top of the cookies before baking. It’s optional but highly recommended!

How to Store and Freeze Your Cookies

Baked Cookies:

• Store at room temperature in an airtight container for up to 7 days. To keep them extra fresh, add a slice of white bread to the container.
• For long-term storage, freeze the cookies for up to 3 months after wrapping them individually in plastic wrap.

Unbaked Cookie Dough:

• Refrigerate unbaked dough for up to 7 days.
• Freeze unbaked dough for up to 3 months. Bake directly from the freezer or thaw it in the fridge before baking.