Chocolate Chunk Sourdough Cookies
by sourdoughjesha on June 29, 2023
The best Chocolate Chunk Sourdough Cookies! These sourdough chocolate chip cookies are perfectly soft and chewy with chunks of gooey dark chocolate in every bite. These delicious cookies are made with simple ingredients like coconut sugar and coconut oil, and are naturally fermented with sourdough so they’re gut healthy and nutritious too!
Chocolate Chunk Sourdough Cookies
The best Chocolate Chunk Sourdough Cookies! These sourdough chocolate chunk cookies are perfectly soft and chewy with chunks of gooey dark chocolate in every bite. These delicious cookies are made with simple ingredients like coconut sugar and coconut oil, and are naturally fermented with sourdough so they’re gut healthy and nutritious too!
Ingredients
- 100-105 g Organic All Purpose Flour I used Organic King Arthur All Purpose Flour
- 100 g Coconut Sugar
- 40 g Melted Organic Refined Coconut Oil
- 27 g Pastured Egg Roughly 1/2 egg
- 30 g Sourdough Starter must be active starter
- 2 g Sea Salt
- 1/8 + 1/16 TSP Baking Soda
- 1/2 Dark Chocolate Bar Chunks (I used Evolved)
Instructions
- PREPARE EGG: In a small bowl, whisk 1 egg and add using a spoon add 27g to a medium bowl.
- ADD FIRST INGREDIENTS: Melt coconut oil until it becomes liquid (warm but not hot). Now add coconut sugar, sourdough starter, salt, and coconut oil to the medium bowl (with the egg).
- MIX: Using a spoon, mix ingredients together until combined.
- ADD AND COMBINE: Now add flour, chocolate chunks, and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
- STORE DOUGH: Place your dough covered in a small Tupperware or wrap it in saran wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
- FERMENT DOUGH: Ferment your covered dough (at room temperature) on your counter for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.
- PREHEAT OVEN: When you’re ready to bake, preheat your oven to 350f.
- DIVIDE COOKIES: Divide and roll cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g.
- BAKE: Place on a baking sheet and press the center down slightly. Bake for 6-8 minutes or until lightly browned on the sides. The centers will look soft.
- LET COOKIES COOL: Remove from the oven and let cookies fully cool on the baking sheet. Enjoy!
Perfect cookies every single time.
Hi Jesha,
This title says chocolate chip cookies, but the recipe is for the Macademia nut cookie ice cream sandwiches. Is it the same, but just replace the nuts and white chocolate with regular chocolate? Thanks! 🙂
Hi Lora! I just saw this too! I’m updating it now. But yes, exactly 🙂
Hi ! These tasted so good ! I wanted to ask if you recommend any substitute for coconut ? I absolutely love it but my sisters don’t like them so I wanted to make a batch without if that’s even possible … the consistency was AMAZING
Hi Muna! Thank you so much! Refined coconut oil should have no flavor if that’s why they don’t like coconut. You could use butter instead just add an additional 5-10g for this recipe. You might have to tweak it slightly because I have not tested it with butter. Keep me posted if you do try this out!! Thanks again!
So delicious. But this time around
i don’t have coconut sugar.would it be okay to use brown sugar?
Is it ok to leave the dough out because it contains raw egg?
Yes, definitely! The acidity of sourdough fermentation creates the perfect environment 🙂
My absolute favorite cookie recipe!!!
Love these cookies!! So soft and chewy and with a great flavor. every time I’ve made this I’ve used butter instead of coconut oil and it’s turned out great!
First time I made them, I did 14 hour fermentation on the counter.
I’m making these again now, and I’m wondering if you’ve done a 24 hour fermentation before? I have to work all day tomorrow so I won’t have time to bake until about 24 hours fermentation then. Wondering if like a bread it should be put in the fridge for a cold fermentation after some point?
Love these cookies!! 🙂
Is there a specific reason to include baking soda if the dough is fermenting with the sourdough starter?
Hi Jesha! First of all; I love your recipes! Finally started making one of the cookie recipes but have a few questions:
– What temperature is best for fermenting the cookiedough?
– How do you know whether the dough has been fermented (enough)?
Thanks from the Netherlands! 🙂
Suzanne
Hi Jesha! Do you know how the recipe would change if you substituted maple syrup for coconut sugar?
Hi Jesha,
I tried this recipe but my dough seemed very wet. Is this normal? I did use brown sugar instead of coconut so I don’t know if that made a difference?
Hi! Can these be fermented longer than 10 hours? Like 24 + hours? For further fermenting health benefits? And if longer, should it go in the fridge for that amount of time?
im not sure what I did here, but my cookie came out bit more cakey than cookie. What you you suggest to get more of that chewy cookie texture?