These sourdough chocolate chip cookies are soft yet perfectly chewy. They are made with sourdough discard so no need to bother with fermentation time. Stay a bit to learn how to make this simple and delicious recipe!
If you are anything like me, you hear the word sourdough in a recipe and think it is probably going to be an all-day process. I honestly feel like that is the case with a lot of sourdough recipes. However, not this one.
If you are looking for a sourdough chocolate chip cookie recipe that is a little tangier and has a fermentation time, this recipe is not for you. Although, if you want a recipe that is quick and the cookies come out tasting like a delicious and gooey chocolate chip cookie, then this one is for you!
There are so many wonderful things that happen when you add sourdough into a recipe like cookies. One of the many things is a chewier texture. Although, this doesn't mean a tough cookie. Correlate the word chewy to moist. This comes from the acidity of the sourdough.
When I am in charge of a dessert or my husband has a late-night sweet tooth, this simple yet tasty cookie recipe is my go-to. Now, let's make this sourdough chocolate chip cookie recipe together. Don't forget to save this recipe so you can come back to it again and again!
Why You Will Love Using This Recipe
- One of the reasons you will love this recipe is because it is quick. This recipe is made all in one day, there is no fermentation time like a lot of sourdough recipes. It is a perfect last minute dessert idea when you need to whip something up but still want it to be so tasty.
- These sourdough chocolate chip cookies are also great because they are so easy. All the ingredients are thrown into one bowl, which means not only easy but less dishes to wash. There is no unique steps within the recipe to make these cookies.
- Lastly, this recipe is made with sourdough discard. I am always finding ways to use up my sourdough discard instead of just throwing it. This recipe is perfect for that! Honestly, I am team discard instead of active.
Tips To Make Sourdough Chocolate Chip Cookies
- When the flour is added, don't overmix your batter. I am sure you have heard this one a lot, but it is very important. When you overmix your batter after dry ingredients are added, the cookies will come out thick and dry. We are going for a soft and gooey texture.
- There is no need to separate the dry ingredients from the wet. Now, I feel like this tip might be a little controversial. For a while now, I have not been adding my dry ingredients into a bowl before adding them into my wet. It takes extra time and dirties another bowl. I feel that it is just not needed.
- Wait for your oven to fully preheat before adding the cookies in. With some recipes you can get away with placing the dish in the oven before it is fully preheated. Although, with these cookies, wait until the oven is ready before putting them in.
- Take out the cookies when they are slightly undercooked. To get that perfectly gooey center, take the cookies out when the edges are just starting to get golden brown and the center still looks a bit underdone. They will continue cooking slightly when taken out which will lead to a perfect texture!
Ingredients
Butter - Salted or unsalted works in this recipe. If using salted, just omit the salt that the recipe calls for.
Brown sugar - Light or dark, either works great
All purpose flour
Baking soda - NOT POWDER
Sourdough discard - Active also works in this recipe. I have used it interchangeably and have not a noticed a difference.
Vanilla extract
Egg yolks - The yolks are essential. They help make the cookies smooth and creamy. As well as leading to great flavor.
Chocolate chips
Tools you may need
Large bowl
How to Make Sourdough Chocolate Chip Cookies Step-By-Step
To start, cream together the butter and brown sugar in a medium sized bow. This will take about 2-3 minutes. You want the mixture to end up smooth and creamy.
Next, to the butter and sugar mixture, add in the egg yolks, vanilla extract, and sourdough discard. Beat this until smooth and creamy as well.
On top of the wet ingredients, dump in the all-purpose flour and the baking soda. Switching from the beater to a spatula, gently fold in the dry ingredients. But stop when the dough is still shaggy and the ingredients are not fully incorporated.
When the dough is still shaggy, add in the chocolate chips. Adding them in when the dough is still shaggy will help prevent overmixing. Continuing folding in the dry ingredients and the chocolate chips until the batter is smooth and no dry streaks are noticeable.
Using a cookie scoop, place 6 cookies on a parchment lined baking sheet. The cookies will spread a good bit, so it is important to not overcrowd the baking sheet. Bake in a 350-degree Fahrenheit preheated oven for 10-12 minutes or until the edges are just brown and the middle is slightly gooey.
Let the cookies cool on the baking sheet for 5-7 minutes then transfer over to a cooling rack to finish cooling.
How to Store Sourdough Chocolate Chip Cookies
Room Temperature
If storing at room temperature, store them in an airtight container or Ziploc bag. They will keep at room temperature for about 5 days.
Fridge
If wanting to keep the cookies for a longer period, store them the same way as at room temperature but place them in the fridge. They will keep in the fridge for about 2 weeks.
Freezer
These sourdough chocolate chip cookies freeze beautifully! Freeze them in a Ziploc bag for 3-6 months. If layering in a bag, put parchment paper in between the layers to prevent sticking.
Sourdough Chocolate Chip Cookies
These sourdough chocolate chip cookies are a great way to use up that sourdough discard! They are soft, slightly chewy, and have a gooey center. A simple recipe that is oh so delicious!
Ingredients
- ½ cup unsalted butter, room temp
- ¾ cup brown sugar (light or dark)
- ½ cup sourdough discard
- 1 ½ teaspoons vanilla extract
- 2 egg yolks
- ½ teaspoon salt
- 1 ¼ cup all-purpose flour
- ¾ cup chocolate chips
- 1 teaspoon baking soda
Instructions
- Start by preheating your oven to 350 degrees Fahrenheit.
- Cream together the butter and brown sugar until well combined. About 2-3 minutes. The mixture should be smooth and creamy.
- Add in the sourdough discard, vanilla extract, and egg yolks. Cream until combined and you have another smooth and creamy texture but lighter in color.
- Next, add in the flour, baking soda, and salt on top of the wet ingredients and fold until a slightly shaggy dough is formed.
- Once you have a shaggy dough, add in the chocolate chips and then finish folding in the dry ingredients along with the chocolate chips. This will help prevent overmixing.
- Scoop cookies on a parchment lined baking sheet (no more than 6 on a baking sheet) and place in the preheated oven for 10-12 minutes or until the edges are just brown and the center is still gooey.
- Allow to cool for 5 minutes or so on the baking sheet then move to a cooling rack to finish cooling completely.
- Enjoy!
Notes
1. To prevent overcrowding and from cookies spreading into one another, only do 6 cookies per baking sheet.
2. Wait to put the cookies in the oven until the oven is fully preheated. This will ensure even baking.
3. Only utilize the middle rack of your oven when making these cookies. Placing another sheet of cookies below the top one could lead to burnt bottoms and uneven baking.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 226Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 211mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 3g
Nutrition facts are an approximation and calculated digitally. They should only be taken as an estimate.
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Hedy Lu Neidigh says
Mine turned out completely flat and melted together! Any tips on what I could avoid or do differently next time?
Brickhouseongreen says
I'm sorry to hear that! They do like to spread out a good bit so maybe try making your cookies into smaller balls when putting them on the baking sheet! Overmixing could also have been the issue, when you add in the dry ingredients, try to mix as little as possible. Hope this helps!
Brickhouseongreen says
Also, Hedy Lu, was thinking about your comment and maybe you need to adjust the amount of time that they are in your oven. We actually like to take out our cookies when they are still gooey and then they flatten a bit as they cool but stay gooey. If you like a thicker, more cake like cookie you can leave them in longer until they would puff up more!
Sonia says
Mine turned out like cake, not the texture of a cookie at all. The flavor is GOOD but it’s like chocolate chip madeleines. Any tips of advise?
Brickhouseongreen says
Hey Sonia! Sorry to hear they came out thicker. So, they could have been overbaked. You are going to want to take them out when the edges are just barely browning and the center is still pretty gooey. Trust me they will bake more as they cool and get the perfect consistency that way! They could also have been overmixed. If you used the mixer to add in the dry ingredients, try lightly folding them in. Hope this helps!
Anonymous says
Mine also turned out as more of a muffin/cake texture. Definitely not what I was going for… but did taste good.
Anonymous says
Mine also turned out this way. Was totally a muffin/cake texture. Not what I was going for at all…. But they did taste good.
Heather says
I made these tonight and they are light & fluffy! They are SO delicious! Thank you for the wonderful & easy recipe 😊
Brickhouseongreen says
SO happy to hear that Heather! Thank you for letting me know!!
Stephanie says
Made these for my husband tonight. Came out perfect. Says they’re the best cookies he’s ever tasted 🤣 so thank you!!
Brickhouseongreen says
Woohoo!! We LOVE when they are husband approved!!
Sandy says
My girls loved them~~thank you!
Brickhouseongreen says
So happy to hear that, Sandy! Thanks for letting us know 🙂
veronica says
These were a HIT at my kids lemonade stand, we sold out in 1 HOUR!!
Everyone who bought them were like "whatttt sourdough??!" and then they tasted them and were like OMG I never want a regular choc chip cookie again
Love love this recipe!
Brickhouseongreen says
Veronica, this brings me so much joy!! Thank you for letting us know!! Love the sweet lemonade stand!!
Kelly says
I never comment on recipes but I gotta say, I made these and they’re the best chocolate chip cookies I’ve ever made and I’ve made a lot in my day. Thank you!
Brickhouseongreen says
This means so much Kelly! Thank you for the kind comment! So glad you loved them 🙂
Cheryl Van Allen says
I made these this morning or I should say I bake these this morning made them yesterday. Love how moist they are. They are perfect.
Brickhouseongreen says
Cheryl, I'm so glad you loved them! Thanks for sharing with us!
Adrianna Domerese says
Does this dough freeze well?
Brickhouseongreen says
Hi Adrianna! I have never tried freezing the dough. Although, the baked cookies freeze great!