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–+ servings
Sourdough chocolate chip cookies in a bowl.

Sourdough Chocolate Chip Cookies Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 12
Author: Amy
US Customary - Metric

Ingredients

Dry Ingredients

  • ¾ cup + 1 teaspoon (95 g) all-purpose flour
  • 1 cup + 1 teaspoon (125 g) bread flour all-purpose can be substituted, see notes
  • 1 teaspoon (5 g) fine sea salt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder

Wet Ingredients 1

Wet Ingredients 2

  • 8 tablespoons (113 g) unsalted butter cold, cubed
  • ½ cup (100 g) light brown sugar
  • ½ cup (100 g) white granulated sugar
  • 1 ½ cups (340 g) chocolate chips semi-sweet or milk chocolate

Instructions

Mix dry ingredients

  • Use a whisk or a fork to mix the bread flour, all-purpose flour, baking soda, baking powder and salt in a small bowl. Set aside.

Mix wet ingredients 1

  • In a separate small bowl, use a whisk or a fork to beat the egg, vanilla extract and sourdough starter until smooth. Set aside.

Mix wet ingredients 2

  • Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment. Beat on low-speed until the mixture forms small crumbles, 45-60 seconds. Add the chocolate chips and mix on low-speed 30-45 seconds. Scrape down the sides of the bowl.
  • Add the dry ingredients and mix on low-speed until the batter starts to become a crumbly mixture, 20-30 seconds. Pour in the egg mixture and mix on low-speed until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds. Use a spatula to stir the batter, ensuring all of the ingredients have been fully incorporated.
  • Use a cookie scoop to portion the dough into 12 balls, (2 scoops per cookie) and place them on a parchment-lined baking tray. Cover the dough with a sheet of plastic wrap so they do not dry out. Chill the dough in the fridge for a minimum of 2 hours. (24 hours is best!)
  • Bake in a preheated, 375°F (190°C) oven for 15-17 minutes, or until the edges are golden brown and the center still appears slightly under-baked. Remove and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
Nutrition Facts
Sourdough Chocolate Chip Cookies Recipe
Amount Per Serving (1 cookie)
Calories 223 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 36mg12%
Sodium 227mg10%
Potassium 54mg2%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 256IU5%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

  • Store baked cookies at room temperature in an air-tight container for up to 7 days. Place a small slice of white bread inside the container to help keep cookies fresh.
  • Freeze unbaked dough for up to 3 months. 
  • Bread flour can be replaced with equal parts all-purpose flour. Using 100% all-purpose flour will produce a less chewy cookie.