Ah, Sourdough Chocolate Chip Cookies! Let me tell you, these cookies hold a special place in my heart (and stomach!). I first stumbled upon this recipe during the pandemic when everyone suddenly decided to become a bread-baking extraordinaire. Like most folks, I ended up with a bubbling sourdough starter that needed to be fed—and what better way to use up those excess starter amounts than with cookies?
The tangy flavor from the sourdough adds a unique depth, which pairs perfectly with the sweetness of the chocolate chips. Remember the delicious smell of freshly baked cookies wafting through a home? Well, get ready for that because these cookies will fill your kitchen with an irresistible aroma. They’re chewy, gooey, and downright addictive; trust me—you might just forget about regular chocolate chip cookies altogether after trying these!
What’s in Sourdough Chocolate Chip Cookies?
– Sourdough Starter: This is the star of the show! The starter adds flavor and moisture to the cookies. I always use my active, bubbly starter, but you can use a store-bought one if you don’t have a homemade version.
– Unsalted Butter: You can’t go wrong with butter! It brings richness and that irresistible melt-in-your-mouth quality to the cookies. I typically use high-quality European-style butter for a more pronounced flavor.
– Brown Sugar: For that lovely caramel flavor and chewy texture. I recommend dark brown sugar because it adds even more depth and moisture.
– Granulated Sugar: A little sweetness to balance the darker flavors of the brown sugar. Depending on how sweet you like your cookies, you can vary this.
– Eggs: Just one large egg will help bind everything together and create that perfect texture.
– Vanilla Extract: A splash of vanilla adds a warm flavor note that elevates these cookies to the next level.
– Baking Soda: To help the cookies rise and get that lovely dome shape.
– All-Purpose Flour: The base of the cookie dough. I stick to regular all-purpose flour, but you can use gluten-free flour if needed.
– Chocolate Chips: Use semi-sweet or dark chocolate chips, or a mix! They should be generous—no one wants sparsely-chocolate-chip-filled cookies.
– Salt: Just a pinch to enhance the sweetness and flavor of all the ingredients!
Is Sourdough Chocolate Chip Cookies Good for You?
Well, let’s be real! Cookies aren’t typically considered health food, but there are a few redeeming aspects here.
Sourdough Starter: It’s fermented, which means it can aid in digestion, and consuming sourdough bread has been associated with a lower glycemic index compared to regular bread. Plus, it feels like science when you use it, doesn’t it?
Butter: While it’s higher in fats, it provides essential vitamins like A, D, E, and K, and gives a great flavor profile.
Chocolate Chips: Dark chocolate contains antioxidants and can provide a small health boost—especially if you’re choosing semi-sweet varieties with a high cocoa content.
Of course, moderation is key! These cookies are a delightful treat, so enjoy them as part of a balanced diet.
Ingredients
– 1 cup active sourdough starter (not fed)
– ¾ cup unsalted butter, softened
– ½ cup brown sugar, packed
– ¼ cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– 1 ½ cups all-purpose flour
– 1 cup chocolate chips (semi-sweet or dark)
– ¼ teaspoon salt
This recipe makes about 12-15 cookies, depending on how big you make them!
How to Make Sourdough Chocolate Chip Cookies?
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add in the egg and vanilla extract; mix until well combined.
4. Next, stir in your sourdough starter until incorporated.
5. In another bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, stirring gently until just combined.
6. Fold in the chocolate chips—the more, the merrier!
7. Scoop tablespoons of dough onto the prepared baking sheet, leaving some space between them as they spread while baking.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers still look a bit soft (they’ll firm up as they cool).
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Delicious Tips for Sourdough Cookie Lovers
– If you like a nuttier flavor, consider toasting your all-purpose flour for a few minutes before mixing it into the dough. Just let it cool before using!
– For a fun twist, add a sprinkle of flaky sea salt on top of the cookies right after they come out of the oven for that sweet-salty combo.
– Feel free to add in your favorite options, like chopped nuts or dried fruit, for an extra burst of flavor.
Now that you have the scoop on Sourdough Chocolate Chip Cookies, I hope you give this recipe a try! There’s something incredibly rewarding about baking at home, especially when it fills your space with delicious aromas. Be sure to let me know how they turn out and if you’ve created your own special twist! Happy baking!