Sourdough Chocolate Chip Cookie Recipe
Thick, bakery-style chocolate chip cookies made with sourdough discard, brown sugar, and an extra egg yolk for soft, chewy centers and set golden edges. The dough freezes beautifully for bake-anytime cookies.
Servings 18 large cookies
Calories 362kcal
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 3/4 cup sourdough discard
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/4 teaspoons salt
- 2 cups chocolate chips (or chocolate chunks)
Instructions
- Cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
- Add the egg, egg yolk, sourdough discard, and vanilla. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Stir in the chocolate chips.
- Cover and chill the dough for at least 2 hours. Overnight is even better.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop large mounds of dough, about 3 tablespoons each. Keep them tall rather than flattening them if you like big, fluffy cookies, or press them with a spatula if you want flatter cookies.
- Bake for 11 to 13 minutes, until the edges are set but the centers still look slightly soft and underdone.
- Let the cookies cool on the baking sheet for 10 to 15 minutes before moving them.
To freeze
Chill the dough until scoopable, portion into large 3-tablespoon mounds, and place on a parchment-lined baking sheet. Keep them mounded if you like fluffy cookies, or press them into pucks for flatter cookies, then freeze until firm, about 1 to 2 hours. Transfer to a freezer bag or airtight container. Bake from frozen at 350°F for 13 to 16 minutes, until the edges are set and the centers still look soft. Let the cookies cool on the baking sheet for 10 to 15 minutes before moving. Frozen cookie dough balls are best within 2 to 3 months, though they will usually still bake fine longer if they are well wrapped.
Notes
We love these cookies fresh, but they are especially wonderful as frozen ready-to-bake dough. We freeze most of the batch so we can bake fresh cookies whenever we want. It is a great way to enjoy cookies without overindulging while still keeping that fresh-from-the-oven feel and taste.
Nutrition
Calories: 362kcal | Carbohydrates: 51g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 244mg | Potassium: 104mg | Fiber: 1g | Sugar: 32g | Vitamin A: 343IU | Calcium: 40mg | Iron: 1mg
