Sourdough Chocolate Chip Cookies
If you want to level up your chocolate chip cookies game, give them a sourdough twist. While still soft and chewy, sourdough discard imparts a subtle savory sophistication that sheds any trace of basicness.
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.
Notes
Once cooled, keep baked cookies in a sealed container for up to a week.
If desired, dough can be frozen after being shaped into balls and baked later. Arrange dough balls on a sheet pan side-by-side (but not touching) and place on a flat surface in the freezer. Once completely frozen, transfer to a freezer storage bag. Bake directly from frozen.