These sourdough chocolate chip cookies offer a delightful twist on a classic treat. The sourdough starter adds a subtle tang and a wonderfully chewy texture that sets them apart from standard cookies. Loaded with both dark and milk chocolate, each bite is rich and satisfying.
While this recipe requires some advance planning for browning butter and an overnight dough chill, the active preparation time is quite short. The result is a deeply flavorful cookie that is well worth the wait. It’s also a fantastic way to use up extra sourdough starter.
Why is Sourdough Chocolate Chip Cookies a Must-Try?
Browning the butter adds a nutty, toasted flavor that complements the chocolate and the tang of the sourdough.
Using a combination of bread flour and all-purpose flour creates a cookie that is soft in the center with a satisfying chew.
Chilling the dough overnight is a key step. It prevents the cookies from spreading too much and allows the flavors to meld and deepen significantly.
Sourdough Chocolate Chip Cookies Ingredients
• Sourdough Starter: Both active, recently fed starter and unfed discard will work. Discard will lend a more pronounced sour flavor.
• Chocolate: Using a mix of chopped dark and milk chocolate provides a balanced sweetness and complexity. Chopping bar chocolate creates better melting than chips.
• Bread Flour: This higher-protein flour is responsible for the cookie’s chewy texture. If you don’t have it, you can use all-purpose flour for the entire amount.
• Brown Butter: Don’t skip the browning step. It creates a rich, nutty base flavor that is a hallmark of this cookie.
Exact quantities are in the recipe card below.
How to Make Sourdough Chocolate Chip Cookies
Step 1: Prepare the Dough
Start by browning the butter in a saucepan until it smells nutty, then chill it until solid. Cream the chilled butter with the sugars, then mix in the sourdough starter, egg, and vanilla. In a separate bowl, combine the flours and other dry ingredients.
Step 2: Mix and Chill
Add the dry ingredients to the wet mixture, mixing until just combined. Fold in most of the chopped chocolate. Cover the dough and let it rest in the refrigerator for at least 8 hours, or preferably overnight. This long chill is crucial for flavor.
Step 3: Shape and Bake
Preheat your oven and line baking sheets. Scoop the cold dough into balls, press the tops into the remaining chopped chocolate, and arrange them on the sheets. Bake until the edges are golden, then finish with a sprinkle of flaky sea salt while they’re still hot.
Expert Tips for Sourdough Chocolate Chip Cookies
You can use either active (fed) sourdough starter or unfed discard for this recipe. Discard will give a more pronounced tangy flavor.
The overnight chill is essential. It allows the flour to hydrate and the flavors to deepen, resulting in a better texture and taste.
For smaller cookies, use a 1-tablespoon scoop and bake for 13 to 15 minutes.
Chopped chocolate bars create lovely melted pools in the cookies. You can substitute chocolate chips if that’s what you have.
What to Serve with Sourdough Chocolate Chip Cookies?
These cookies are wonderful on their own or with a cold glass of milk. For an extra treat, serve one warm alongside a scoop of vanilla ice cream.
How to Store and Freeze Sourdough Chocolate Chip Cookies
Store baked cookies in an airtight container at room temperature for up to 5 days. You can also freeze the unbaked dough balls. To bake from frozen, add a few extra minutes to the baking time.
Sourdough Chocolate Chip Cookies Recipe FAQs
Do I have to chill the dough overnight?
Yes, this step is highly recommended. It deepens the flavor of the dough and prevents the cookies from spreading too much in the oven, resulting in a thicker, chewier cookie.
Can I use only all-purpose flour?
You can, but the texture will be different. Bread flour has a higher protein content, which contributes to a chewier cookie. Using only all-purpose flour will result in a softer, less chewy cookie.
Can I use chocolate chips instead of chopped chocolate?
Yes, you can substitute an equal amount of chocolate chips. However, chopped chocolate from a bar tends to melt into more pleasant pools and layers throughout the cookie.
Sourdough Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter 113g
- 2/3 cup packed dark brown sugar 140g
- 1/2 cup granulated sugar 100g
- 1/2 cup sourdough starter fed or discard, 115g
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup plus 2 tablespoons all-purpose flour 75g
- 3/4 cup bread flour 90g
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups dark chocolate chopped, divided, 215g
- 1 1/4 cups milk chocolate chopped, divided, 215g
- Flaky sea salt for garnish, optional
Instructions
- First, brown the butter. Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan often, until the milk solids turn golden brown and it smells nutty, about 5-7 minutes. Pour into a bowl and chill in the refrigerator until solid but scoopable, about 1 hour.
- In a large bowl or the bowl of a stand mixer, beat the chilled brown butter with the brown sugar and granulated sugar until the mixture looks like wet sand, about 3 minutes.
- Add the sourdough starter, egg, and vanilla extract. Mix on low speed until just combined.
- In a separate bowl, whisk together the all-purpose flour, bread flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and mix on low until just a few streaks of flour remain.
- Reserve 1/4 cup each of the chopped dark and milk chocolate for topping. Add the remaining chocolate to the dough and fold it in with a spatula until evenly distributed. Cover the bowl and refrigerate for at least 8 hours, or overnight.
- When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the cold dough into balls about 2 tablespoons each (around 55g). Roll each ball between your hands to smooth it, then press the top into the reserved chopped chocolate.
- Arrange the dough balls on the prepared baking sheets, leaving about 3 inches between them. Bake for 18 to 22 minutes, until the edges are golden but the centers are still soft.
- Remove from the oven and immediately sprinkle with flaky sea salt, if using. Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.
Notes
