Indulge your taste buds in a symphony of flavors with these chewy sourdough chocolate chip cookies—a delightful twist on the classic treat that brings together the best of both worlds. Imagine the perfect balance of a chewy, tender texture combined with the tangy notes of sourdough, creating a cookie experience that transcends the ordinary. Each bite is not just a sweet temptation; it's a journey into a realm where the complexity of sourdough meets the comforting familiarity of chocolate, resulting in a culinary masterpiece that will leave you craving more. Welcome to a world where tradition and innovation collide, giving rise to a uniquely satisfying and unforgettable treat—the chewy sourdough chocolate chip cookie.
This recipe is super easy and foolproof, with ingredients that everyone has in the pantry. The dough freezes well or can be made ahead, ensuring that you always have it at hand.
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Ingredients:
Nothing hard to find or fancy is needed.
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Unsalted butter - cold and cubed for for the best texture.
Sourdough discard - adds a wonderful and unique flavor and not sour at all, just delicious.
Granulated Sugar - white sugar adds sweetness without adding moisture for the perfect spread.
Brown sugar - keeps the cookie moist, soft, and chewy.
Egg - room temperature eggs mix more evenly to bind the dough.
Vanilla extract - gives some depth in flavor.
All-purpose flour - fluff and then scoop the flour into the measuring cup. Finally, scrape off the top. Be sure not to pat the flour down. I love sifting my flour in every recipe.
Baking soda - sift with the flour with the baking powder and baking soda together.
Salt - accents the other flavors perfectly.
Chocolate chips - Make sure to get the full load on those. They give you that rich chocolaty flavor. I used a mix of milk chocolate and mini semi-sweet chocolate chips.
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Want to be adventures?
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Try to substitute chocolate chips with:
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Coconut flakes
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Macadamia and white chocolate
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Sprinkles
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M&M candies
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Peanut butter chips
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Possibilities are endless...
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How to make sourdough chocolate chip cookies:
1. Place the butter, granulated and brown sugar in a bowl of a stand mixer/hand mixer and beat until crumbly. Now, add the chocolate chips and mix until combined.
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2. Add flour, baking soda, baking powder and salt. Mix until combined. Afterwards, incorporate the sourdough discard, vanilla extract and egg and stir until the dough starts to pull away from the sides of the bowl.
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3. Cover your bowl with a lid or plastic wrap and let it rest in the fridge for about 2 hours or even over night. When ready to bake use two spoons or a cookie scoop to portion the dough on a parchment paper-lined baking tray. Stack two scoops for each cookie so you have 12 double-dough-balls sitting on your tray. At this point you also can choose to freeze the dough instead. They will be safe to bake for 3 months in a freezer safe container or bag.
Alternatively you can also prepare the dough first and refrigerate it with the plastic wrap covered tray instead of refrigerating the bowl. Covering the dough with prevent it from drying out.
4. Bake in a preheated oven at 375Ëš F (190Ëš C) for 15 minutes (17-20 minutes from the freezer) or until the edge s are slightly brown. Allow the cookies to rest 5 minutes on the tray before transferring to a cooling rack. Enjoy warm or completely cooled!
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