Nostalgia on the rocks, with a twist.
Chocolate chip cookies were my “gateway drug” to baking. Picture it: mini-Ryne, a curious adolescent twerp, eager to figure out the secret behind these pucks of sweet, chocolatey deliciousness (so I wouldn’t have to wait on a grown-up make them anymore).
While my mom was more into no-bakes, break-n-bakes, and store-bakes, I was still grateful to have her as my guide. She dusted off the ol’ recipe binder full of magazine clippings, broke out the mustard-colored beaters, and greased a well-worn baking sheet (on which many-a cookie had met their crispy demise).
I remember that first batch turning out pretty good, but as a kid, so long as they were edible, I was taking the win. The real revelation was how much I enjoyed the process—from measuring and mixing ingredients, to feeling the squishy dough between my palms, to eagerly waiting by the oven while their enchanting scent filled the air.
After that, things snowballed. Now—some 30 years later—and I consider my sourdough starter part of the family. So, it’s probably no surprise that I’m adding starter to the first thing I ever baked. Honestly, I’m just shocked it took so long.
This sourdough version is fairly classic, and probably not too different from that first batch I made—soft, chewy, and loaded with gooey chocolate chips. My standards are a bit higher now so I can fully appreciate how the subtle savory tang of sourdough complements the sweetness of the cookies and the bitterness of the chocolate chips, for an overall more satisfying flavor experience.
And since I have no kids to pass this baking wisdom onto, I’m sharing it with all of you instead. You’re welcome, and I hope you enjoy it.
More like these sourdough chocolate chip cookies:
For more elevated sourdough treats check out my entire collection of sourdough cookies which includes sourdough chocolate crinkle cookies, sourdough snickerdoodles, sourdough gingerbread, coconut almond sourdough macaroon cookies, almond butter and oatmeal sourdough cookies, sourdough snack bars, and sourdough banana nut bars.
Sourdough Chocolate Chip Cookies
Ingredients
- 355 grams (2½ cups) all purpose flour
- 3 grams (½ tsp) baking soda
- 2 grams (½ tsp) baking powder
- 6 grams (1 tsp) fine salt
- 226 grams (1 cup/2 sticks) unsalted butter left at room temperature for 30 minutes
- 198 grams (1 cup) granulated sugar
- 198 grams (1 packed cup) light brown sugar
- 15 grams (1 tbsp) vanilla extract
- 1 large egg
- 125 grams (½ cup) sourdough discard 100% hydration
- 340 grams (12 oz/2 cups) chocolate chips
Instructions
- In a medium bowl combine flour, baking soda, baking powder, and salt. Whisk to combine.
- In a large bowl or the bowl of a stand mixer, combine butter, granulated sugar, and brown sugar. Beat together on high speed for 2-3 minutes or until smooth and fluffy, scraping down the sides of bowl as needed.
- Scrape down the sides of bowl. Add vanilla and egg and mix on low speed until incorporated.
- Add sourdough discard and mix until incorporated.
- Gradually add dry ingredients and mix just until incorporated. Add chocolate chips and stir in by hand.
- Cover dough and chill for at least 30 minutes, or overnight.
- When ready to bake, preheat oven to 350°F. Line 1 or 2 large sheets pans with parchment paper. Scoop rounded tablespoons of dough and place on sheet pan, spacing 2 inches apart.
- Bake for 10-12 minutes or until starting to lightly brown around the edges and just set in the center (they may look quite pale on top but they will continue to darken as they rest). Allow to cool for 1-2 minutes on the pan then slide parchment onto a wire rack to cool completely—don’t try to remove from the parchment until they are fully set.
