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Sourdough Chocolate Chip Cookies

Based off of The Boy Who Bakes recipe, this sourdough chocolate chip cookie recipe is one to hold on to!
4.78 from 18 votes
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Course: Dessert
Cuisine: American
Keyword: Chocolate Chip, Cookies, Sourdough
Prep Time: 15 minutes
Cook Time: 18 minutes
Resting Time: 1 day
Total Time: 1 day 33 minutes
Servings: 24 cookies
Calories: 281kcal

Ingredients

  • 225 g butter
  • 380 g all-purpose flour, type 45
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 220 g granulated sugar
  • 220 g light brown sugar
  • 3 large egg yolks
  • 240 g sourdough starter discard
  • 1 tsp vanilla extract
  • 150 g dark chocolate, roughly chopped
  • 150 g milk chocolate, roughly chopped
Metric - US Customary

Instructions

Cookie Dough

  • Chop the butter into cubes and brown in a medium sized sauce pan on medium high heat.
  • Let chill for 30 minutes
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In the bowl of a mixer, add the sugar and butter, then cream until light and fluffy, about 2-3 minutes.
  • Add the egg yolks and mix for an additional 3 minutes, scraping down the sides of the bowl half way through.
  • Add the starter and vanilla, then mix until fully combined. It should be smooth and look like a cake batter.
  • Add the flour in three additions, scraping down the sides after each one.
  • Add the chopped chocolate and mix until just combined.
  • Cover the bowl in plastic wrap and let rest in the fridge for 24 hours.

Baking

  • Preheat the oven to 180°C (355°F) and prepare a couple of cookie sheets.
  • Roll the dough out into 70g balls and place on the prepared cookie sheets with ample room between them, so they don't touch during baking.
  • Bake for about 16 minutes. The edges of the cookies should be slightly browned and the centers puffed up.
  • **Tip** If the cookies are a little out of shape, you can use a round cookie cutter that's a tad bigger than the cookie to 'nudge' it back into shape as soon as you remove them from the oven.
  • Let cool for about 10 minutes prior to transfering to a cooling rack.
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Notes

  • Store in a sealed container for no longer than 4 days
  • You can freeze the cookie dough prior to baking for up to a month
  • Bake frozen cookie dough balls for about 18-20 minutes.

Nutrition

Calories: 281kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 234mg | Potassium: 97mg | Fiber: 2g | Sugar: 23g | Vitamin A: 269IU | Calcium: 31mg | Iron: 2mg