PT30M 12 14 ounces large dark chocolate chips 1/2 cup halved walnuts 2 3/4 cup all purpose flour 2 sticks of unsalted butter, slightly softened 1 cup sugar 1 cup brown sugar 1/2 tablespoon vanilla extract 2 teaspoons kosher salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4  to 1/2 cup sourdough starter 1 large egg

Sourdough Chocolate Chip Cookies

You will want to eat every last one of these sourdough chocolate chip cookies! I made a batch and over indulged myself. However if you have self control more power to you. Delicious is all I can say!!

For added health benefit place the raw dough in the refrigerator overnight to reduce the gluten content, thanks to the sourdough.

 

sourdough chocolate chip cookies

sourdough chocolate chip cookies

14 ounces large dark chocolate chips

1/2 cup halved walnuts

2 3/4 cup all purpose flour

2 sticks of unsalted butter, slightly softened

1/2 cup sugar

1/2 cup brown sugar

2 teaspoons vanilla extract

2 teaspoons kosher salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4  to 1/2 cup sourdough starter

1 large egg

Preheat oven to 350°F.

Cream together butter and sugar, then add the egg into the mixture, stir.

Add in the sourdough starter and vanilla extract to the butter mixture.

In a separate bowl, combine the dry ingredients.

Mix the wet and dry ingredients. (Careful not to over-mix!) Incorporate the chocolate chips.

Allow the dough to rest for 15 minutes or placed in the refrigerator overnight for an added benefit.

Shape the dough into small balls (2 tsp. per cookie). Flatten and place on a cookie sheet.

Bake for 10 to 15 minutes.

12 thoughts on "Sourdough Chocolate Chip Cookies"

  1. Kelly Beckwith says:

    So I first followed the directions and tried rolling into balls. The cookies were great except they came out really flat. The second time I did then drop style. Much easier to do and my hands went a giant mess and they came out better in my opinion since they were poofy and not flat… Great Recipe though they are awesome.

  2. I’m glad you liked the cookies. I usually scoop them with a small ice cream scoop and they do flatten a bit like toll house cookies. My family loves them.

  3. Desarae says:

    Yum! Does the sourdough starter need to be fed?

  4. Yes, twice daily if you are using it regularly. Go to my sourdough bread recipe https://culinaryimmigration.com/recipe/sourdough-artisan-bread/ and there will be instructions on how that is done.

  5. Aamna says:

    Hi! I just made a batch of these cookies using 1/4 c of sourdough discard and they are FANTASTIC! I expected them to flatten especially since I slightly rolled and patted them on the cookie sheet, but they are surprisingly puffy. I wonder if the vigor of the starter has something to do with the outcome? I rested the dough in the fridge for 15 minutes–next time, I’d like to try the overnight refrigeration. Anyway, the texture is wonderful and I will be bookmarking this recipe! Thank you for sharing it!

  6. I’m glad you thought the were fantastic! Mine have been a bit puffy too, I think it is an active starter. I’m going to try to remove the baking powder because my starter is active to see if they will be more like Toll House cookies, less puffy. I usually put them into the refrigerator overnight to let the starter do its magic.

  7. Kristin says:

    How much is your stick of butter? The ones I buy are 1/2 cup per stick.

  8. Yes, mine is a 1/2 cup also.

  9. Alexandra Burton says:

    Do you have any idea on the weight of the starter?

  10. Not sure, I use a generous 1/4 cup.

  11. Stephanie says:

    These are so yummy! Thank you for the recipe!

  12. Thanks, glad you liked them!

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