Big Sourdough Chocolate Chip Cookies
These big sourdough chocolate chip cookies are rich and buttery with a gooey center and chewy texture. Perfect with a glass of ice cold milk!
why are these big sourdough chocolate chip cookies so good?
These BIG sourdough chocolate chip cookies are one of my favorite sourdough discard recipes. They captivate the senses with the perfect blend of textures, combining a chewy center with delicately crispy edges. Their irresistible appeal stems from the rich and buttery flavor, enhanced by the nuanced sweetness of brown sugar and the depth of pure vanilla extract. Swoon, amiright? But what could make an already great cookie even better? That sourdough tang, baby. And the fact that these are HUGE. Because more is more.
ingredients for sourdough chocolate chip cookies
This sourdough discard recipe does not require any fuss. You can use your fed or unfed starter.
To make this recipe, you will need:
- 1 3/4 Cups AP Flour
- 1/2 tsp Kosher Salt
- 1/2 tsp Soda
- 10 TBSP butter, room temp
- 3/4 Cup Brown Sugar
- 3/4 Cup Table Sugar
- 2 Eggs
- 2 tsp Vanilla
- 1/4 Cup Starter Discard
- 1 1/2 Cup Semi-sweet Chocolate Chips
Instructions for sourdough chocolate chip cookies
Step 1: Cream together the butter and sugars
Begin by putting your room temperature butter, table sugar and brown sugar into the bowl of your stand mixer and cream these together on medium speed using the paddle attachment until the mixture becomes light and airy.
Step 2: Add eggs and vanilla
Add the eggs and vanilla to the creamed sugar and mix on low speed until everything is blended. Then, add in your sourdough starter discard and mix for a few seconds on low speed.
step 3: Mix together dry ingredients
In a separate bowl, mix together the flour, salt, and soda.
step 4: Mix together the wet and dry ingredients
Turn the stand mixer onto the lowest speed and slowly add the flour a little at a time until it is fully incorporated. Turn off the mixer and scrape the dough down off the sides of the bowl. Then, add in the chocolate chips and mix on low until just incorporated.
step 5: Chill the dough
Transfer the dough in the mixing bowl to the refrigerator and allow the dough to chill for one hour. This will prevent your cookies from spreading and help them to hold shape while they bake.
Step 6: Prepare cookies to bake
Grease a baking sheet or line with parchment and preheat your oven to 325. Make sure that your oven rack is in the center position. Scoop out 1/4 cup of dough to form dough balls and place them two inches apart on the baking sheet. No need to form them into neat little balls. A rough shape produces a nicely textured cookie top.
Step 6: ready, set, Bake!
Place the cookies into the preheated oven and bake on the center rack for 12 minutes. After 12 minutes, rotate the cookie sheet 180 degrees so that the cookies in back are now in front. Continue baking for 12 -15 more minutes, or until the edges of the cookies are golden brown and the tops look set. Remove the cookies from the baking sheet and allow to cool on a wire cooling rack… if you can wait that long. Enjoy with ice cold milk!
faq for sourdough discard chocolate chip cookies
How do you know when chocolate chip cookies are ready? Cookies are ready when they are golden brown around the edges and “set” in the center. The center will be soft, but will not look wet.
Why are my cookies flat? Flat cookies can result from not creaming together your butter and sugars, or from the oven being too hot. A hot oven melts the butter too quickly and as a result the cookie loses its structure. This is also why it is helpful to chill your dough before baking. You can also get flat cookies by using too much baking soda. It’s always a good idea to measure carefully when baking.
Why are my cookies cakey? Cakey cookies are usually a result of too many eggs. Make sure the eggs are completely incorporated into the dough before moving on to the next step.
Can I make the dough ahead of time? Sure! Just mix up the dough, cover it, and put it into the fridge for up to 48 hours before you are ready to bake. When you are ready to make the cookies, simply take them out and let the dough rest for 5 minutes so that the dough is soft enough to scoop out.
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Big Sourdough Chocolate Chip Cookies {discard}
Ingredients
- 1 3/4 Cups AP Flour
- 1/2 tsp Kosher Salt
- 1/2 tsp Soda
- 10 TBSP butter room temp
- 3/4 Cup Brown Sugar
- 3/4 Cup Table Sugar
- 2 Eggs
- 2 tsp Vanilla
- 1/4 Cup Starter Discard
- 1 1/2 Cup Semi-sweet Chocolate Chips
Instructions
- Begin by putting your room temperature butter, table sugar and brown sugar into the bowl of your stand mixer and cream these together on medium speed using the paddle attachment until the mixture becomes light and airy.10 TBSP butter, 3/4 Cup Table Sugar, 3/4 Cup Brown Sugar
- Add the eggs and vanilla to the creamed sugar and mix on low speed until everything is blended. Then, add in your sourdough starter discard and mix for a few seconds on low speed.2 Eggs, 2 tsp Vanilla, 1/4 Cup Starter Discard
- In a separate bowl, mix together the flour, salt, and soda.1 3/4 Cups AP Flour, 1/2 tsp Soda, 1/2 tsp Kosher Salt
- Turn the stand mixer onto the lowest speed and slowly add the flour a little at a time until it is fully incorporated. Turn off the mixer and scrape the dough down off the sides of the bowl. Then, add in the chocolate chips and mix on low until just incorporated.1 1/2 Cup Semi-sweet Chocolate Chips
- Transfer the dough in the mixing bowl to the refrigerator and allow the dough to chill for one hour. This will prevent your cookies from spreading and help them to hold shape while they bake.
- Preheat the oven to 325 degrees. Place the cookies into the preheated oven and bake on the center rack for 12 minutes. After 12 minutes, rotate the cookie sheet 180 degrees so that the cookies in back are now in front. Continue baking for 10 -12 more minutes, or until the edges of the cookies are golden brown and the tops look set. Remove the cookies from the baking sheet and allow to cool on a wire cooling rack.
