Sourdough Chocolate Chip Cookies
The best sourdough chocolate chip cookies you’ll ever eat. These incredible chocolate chip sourdough cookies are made with simple ingredients like brown sugar, vanilla, and dark chocolate. They’re perfectly crispy on the outside, and chewy in the middle, with melty chocolate in every single bite. Plus, these cookies are naturally fermented with sourdough starter so they’re gut-healthy too!
Ingredients
- 400 g all-purpose flour
- 61 g sourdough starter active
- 227 g salted butter softened
- 232 g cane sugar or coconut sugar
- 213 g light brown sugar packed
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp sea salt
- 396 g chocolate chips or chocolate chopped (14 oz)
Instructions
- In a stand mixer fitted with the paddle attachment (or mix with a spoon and bowl), combine the butter, cane sugar, and brown sugar. Beat on medium speed, gradually increasing to high until the butter is light and fluffy, and pale in color; about 3 minutes.
- Add the sourdough starter, eggs, sea salt, and vanilla, and beat until combined.
- Slowly beat in the flour, salt, baking soda, and baking powder. Then, add the chocolate chips. Do not over mix.
- Place the dough covered in a small tupperware or wrapped in plastic wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
- Ferment the covered dough at room temperature for 8+ hours. I typically will make the dough in the morning so it’s ready by evening! You can refrigerate the dough after 8 hours but before baking just bring it to room temperature for a few hours 🙂
- When you’re ready to bake, preheat your oven to 350°F (177°C).
- Divide and roll the cookie dough into 24 - 30 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 60-70g for large cookies.
- Press the middles down. Bake for 8 - 12 minutes or until lightly browned on the sides.
- Remove from the oven and let cookies fully cool on the baking sheet. Enjoy!
- Store sourdough cookies in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. To reheat, bake in a 350°F (177°C) oven for 5 minutes.