Sourdough Chocolate Chip Cookies
The best ever sourdough chocolate chip cookie recipe! So soft, easy to make and addicting. Once you have these you'll be hooked!
Servings: 18 large cookies
Ingredients
- 227 grams butter, unsalted 1 cup
- 220 grams brown sugar 1 cup
- 150 grams granulated sugar ¾ cup
- 1 egg 50 grams
- 75 grams sourdough discard ⅓ cup
- 13 grams vanilla extract 1 Tablespoon
- 6 grams baking soda 1 teaspoon
- 4 grams salt ½ teaspoon
- 420 grams all-purpose flour 3 cups
- 168 grams chocolate chunks or chips 1 cup
- 168 gram english toffee bits, optional 1 cup
Instructions
- Cream together butter and sugars until light and fluffy.227 grams butter, unsalted, 220 grams brown sugar, 150 grams granulated sugar
- Beat in egg, vanilla, and sourdough discard until combined.1 egg, 13 grams vanilla extract, 75 grams sourdough discard
- Mix in flour, baking soda, and salt until just incorporated. Add flour slowly adding in enough that the dough does not feel overly sticky.420 grams all-purpose flour, 6 grams baking soda, 4 grams salt
- Fold in chocolate chunks or chips and any other mix-ins. You can do caramel chips instead of heath bits or you can replace all together and add an additional half cup of chocolate chips.168 grams chocolate chunks or chips, 168 gram english toffee bits, optional
- Line a Tupperware with wax or parchment paper and scoop dough into about 1/3 cup dough balls. This should make 18 cookies. Refrigerate for at least 30 minutes or even better overnight. (You can also refrigerate the dough and scoop it after refrigerating it but the dough will be harder to work with.)
- Preheat oven to 375℉. Line a baking sheet with parchment paper.
- Bake cookies for 15-17 minutes. Pull cookies when they are slightly browning on the edges and the top is losing its glossy sheen. Let cool for 2-3 minutes and then move to a cooling rack. Sprinkle with flaky sea salt if desired.
Notes
- The longer this dough sits in the fridge the better. I like to do overnight but you can leave it up to 3 days in the fridge.
- Around the holidays you can find sea salt caramel chips at Trader Joe's. They are so good mixed in chocolate chip cookies and can replace the toffee bits.
- I recommend only baking 6 at a time. If you do 2 trays of cookies at once be sure to rotate the pans half way through the baking time.
- If you make smaller cookies they will bake quicker so be sure to shorten the baking times.
Nutrition
Serving: 1cookie | Calories: 362kcal | Carbohydrates: 51g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 279mg | Potassium: 80mg | Fiber: 1g | Sugar: 32g | Vitamin A: 436IU | Vitamin C: 0.02mg | Calcium: 28mg | Iron: 1mg
