Sourdough Chocolate Chip Cookies

If you put the leftover sourdough starter to good use with this Sourdough Chocolate Chip Cookies recipe, it becomes the most enjoyable application. Tangy from the starter, it cuts down the sweetness of chocolate with just the right amount of kick; slightly soft in the middle with crisp edges-the perfect definition. Plus, there are no fancy skills involved-just mix and scoop and bake!-magically delicious cookies!

What are Sourdough Chocolate Chip Cookies All About?

Sourdough Chocolate Chip Cookies are like your go-to chocolate chip cookies, but with a zing of sour brought by the sourdough starter. That makes them. This gives them:

• A slight tangy flavor
• Extra chewiness
• A rich depth of taste you can’t get from regular cookies

It’s the perfect recipe for sourdough lovers and cookie fans alike.

Ingredients

Wet Ingredients

• 1 cup (227g) unsalted butter, softened
• 1 cup (200g) brown sugar
• 1/2 cup (100g) white sugar
• 1 large egg
• 1 cup (240g) sourdough starter (discard or active)
• 1 tsp vanilla extract

Dry Ingredients

• 2 1/2 cups (300g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Mix-Ins

• 2 cups (340g) chocolate chips

Step-by-Step Instructions

1. Preheat the oven to 350 degrees F (175 degrees C) and line the baking sheets with parchment paper.
2. Cream butter, brown sugar, and white sugar until light and fluffy.
3. Add the egg, sourdough starter, and vanilla.
4. In another bowl, whisk together flour, baking soda, baking powder, and salt.
5. Drizzle the other mixture of dry ingredients slowly over the wet mixture while blending until just combined.
6. Fold in chocolate chips.
7. Drop dough onto the baking sheets with a spacing of about 2 inches.
8. Bake for about 10-12 minutes until the edges start to brown.
9. Let stand 5 minutes on the baking sheet, then move to the wire rack.

Storage Tips

• Store sealed in an airtight container to enjoy for four days at room temperature.
• Keep the freezer-baked cookies for up to three months or less.

Serving Suggestions

• Enjoy them warm from the oven with a glass of milk.
• Pair with vanilla ice cream for an easy dessert.
• Serve alongside coffee for an afternoon treat.

Pro Tips & Variations

• Add chopped nuts for crunch.
• Use half dark chocolate for a richer flavor.
• Chill the dough for 1 hour before baking for thicker cookies.

FAQs

1. Can I use active sourdough starter?

Yes, both active and discarded work. Discard gives a milder tang.

Can I make these gluten-free?

Yes, it is possible by making use of a gluten-free baking flour blend 1:1.

3. Can I reduce the sugar?

Yes, every sugar can be decreased by 1/4 cup, but the cookies will be less chewy.

4. Do I need to chill the dough?

Not required, but it helps the cookies keep their shape.

Final Thoughts

These Sourdough Chocolate Chip Cookies are the ultimate way to turn leftover starter into something sweet and irresistible. They’re chewy, tangy, chocolatey, and dangerously good. Give them a try—you might just find your new favorite cookie recipe!