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sourdough-chocolate-chip-cookies

Sourdough Chocolate Chip Cookies

A tangy and healthy twist on the classic chocolate chip cookie. These sourdough chocolate chip cookies are easy to make, so yummy, and most importantly kid approved.
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Prep Time 20 minutes
Cook Time 14 minutes
Fermentation Time (Optional) 12 hours
Total Time 12 hours 34 minutes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking Soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 1/2 cup firmly packed light brown sugar
  • 6 tbsp cane or granulated sugar
  • 1/2 cup active or discard sourdough starter
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 to 2 cups chocolate chips

Instructions
 

  • Preheat oven to 350 degrees F and line three baking sheets with parchment paper.
  • In a medium bowl whisk flour, baking soda, and salt together.
  • In another medium bowl using an electric mixer at medium speed beat together the butter, cane or granulated sugar, and brown sugar until smooth. This will take about 1-3 minutes.
  • Add sourdough starter, egg, and vanilla and mix on low speed until combined.
  • Little by little add the flour mixture to the wet mixture using a wooden spoon until just incorporated. Do not over mix.
  • Using a wooden spoon gently mix in the chocolate chips. I like to use just over a cup, but if you like a little cookie with your chocolate chips go for the full 2 (or more) cups.
  • If you would like to ferment your dough, place plastic wrap on top of your bowl and place in refrigerator for 12-24 hours. The longer it sits the tangier the cookies will be. I like about 12 hours. Or you can skip fermentation and bake these cookies right away. I suggest letting your dough chill for at least 30-60 minutes prior to baking even if you are not fermenting.
  • Using a small cookie scoop (4 tsp capacity) drop the dough in equal amounts onto prepared baking sheets. I can get 12 cookies per sheet. If you like larger cookies feel free to use a larger scoop and rounded tablespoons. Baking times will vary on the size of your cookies.
  • Bake one cookie sheet at a time for about 10-15 minutes. Every oven and climate are a little different. My cookies bake perfectly at 14 minutes. The bottoms and edges will start to brown.
  • Let cookies cool slightly (2-5 minutes) on baking sheet then transfer to parchment paper lined counter or wire racks.
  • Depending on your size of cookie you will get 15-36 cookies. I use a small scoop and get 36 cookies exactly.