sourdough chocolate chip cookies

Absolutely — Sourdough Chocolate Chip Cookies are the perfect blend of tangy, rich, and chewy. Using sourdough discard or active starter gives them a unique flavor and soft, slightly chewy texture. Here’s a go-to recipe:

🍪 Sourdough Chocolate Chip Cookies

🕒 Prep Time: 15 min (plus chill time) | Cook Time: 10–12 min | Yield: ~24 cookies

🍴 Ingredients:

• 1 cup (226g) unsalted butter, softened

• 1 cup (200g) brown sugar, packed

• ½ cup (100g) granulated sugar

• 1 large egg

• ½ cup (120g) sourdough starter (discard or active — unfed is fine)

• 2 tsp vanilla extract

• 2 ¾ cups (345g) all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 2 cups (340g) semisweet or dark chocolate chips or chunks

• Optional: flaky sea salt for topping

🥣 Instructions:

1. Cream Butter & Sugars
   In a large bowl or stand mixer, beat the butter, brown sugar, and white sugar until light and fluffy (about 2–3 minutes).

2. Add Wet Ingredients
   Mix in the egg, vanilla extract, and sourdough starter until well combined.

3. Combine Dry Ingredients
   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.

4. Fold in Chocolate
   Stir in chocolate chips or chunks.

5. Chill the Dough
   Chill dough in the fridge for at least 1 hour (or overnight for best flavor and texture). This helps develop the flavor and prevent spreading.

6. Preheat & Scoop
   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 1½–2 tablespoon portions of dough and place 2 inches apart.

7. Bake
   Bake for 10–12 minutes, or until edges are lightly golden and centers are just set. Do not overbake.

8. Cool & Enjoy
   Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt while warm if desired.

🔄 Tips & Variations:

• For extra tang: Let the dough ferment in the fridge for 24–48 hours before baking.

• Make them chewy: Add 1 extra egg yolk.

• Add-ins: Try toasted walnuts, pecans, or espresso powder (½ tsp) for depth.

• Gluten-free: Swap in a 1:1 gluten-free flour blend — results may vary slightly but will work.

Want a version that uses browned butter? Or one that’s egg-free or vegan?