Description
Sourdough chocolate chip cookies are amazingly soft and chewy with a crispy, buttery outer shell and ooey gooey chocolate chunks inside! Designed to be eaten by the fistful, these are a huge crowd pleaser with a healthier twist!
Ingredients
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 cup sourdough discard
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
- In a large bowl mix flour, baking soda, baking powder and salt. Set aside.
- Cream together butter and sugars until light and fluffy.
- Beat in eggs, vanilla and sourdough discard until combined. About 1 minute.
- Mix in the dry ingredients until combined, being careful to not over mix.
- Add chocolate chips and mix well.
Long Ferment Instructions
- If you plan to bake cookies right away, skip this step.
For a longer fermentation and better digestive properties, scoop cookie dough out into a large piece of plastic wrap or into a storage bag. Place cookie dough in the fridge for 12-48 hours. The longer ferment time will yield the most digestable grains. I also think the texture and flavor is even better after the 48 hour ferment!
Follow baking instructions for chilled dough below in recipe notes* - Roll 2-3 Tablespoons of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
- Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown. Center will appear doughy but this is normal. Do not over bake!
- Let them sit on the baking pan for 5-10 minutes before removing to cooling rack to cool completely.
Notes
Bake Chilled (Long Ferment)Dough:
If you decide to long-ferment or chill dough in the fridge before baking, bake the cookies for 8-10 minutes. I still err on the 8-minute side because, again you don’t want these to over-bake.
Bake From Freezer:
Option 1: Thaw dough before baking. When you are ready to bake cookies, remove the dough balls from the freezer, set them on a parchment-lined baking sheet and cover with a tea towel to let them thaw. After 1-2 hours they should be room temp. Follow the regular baking instructions.
Option 2: Bake from frozen. Place the dough on a parchment-lined baking sheet. Preheat oven to 350 degrees F and place the baking sheet in the oven in the beginning of the preheating time. Set the timer for 15 minutes and remove the cookies after 15 minutes.
- The key to a super gooey, chewy cookie is to not overbake these! They continue to bake and firm up after they are out of the oven, so don’t stress if they still seem a bit doughy in the center!
- Don’t overmix! If you over-mix this batter the cookies may turn out super flat or “bready”.
- Do not move these cookies off the pan for at least 10 minutes out of the oven or they may fall apart. Give them 10-20 minutes to cool and then transfer them to a wire rack to continue cooling.
- Prep Time: 1 hour 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Cuisine: American