Updated: Sep 5, 2020
I bet you're here because you need to feed your sourdough starter, and you're looking for something to make with your discard. Well, you've come to the right place because these Sourdough Chocolate Chip Cookies are about to change your life.
I know what you're thinking. Sourdough cookies? What?? Hear me out. These cookies are soft and chewy and packed with chocolate chips, just like your standard chocolate chip cookies, but they've got an ever-so-slight tang that balances out the sweetness and keeps you coming back for more. And topped with a sprinkle of flaky sea salt, they're pretty much the best chocolate chip cookie you'll ever eat. Sorry, Tollhouse.
Sourdough Chocolate Chip Cookies
(Makes 2-3 dozen cookies, depending on how big you want them)
8 ounces unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 large egg
1/4 cup unfed sourdough starter
2 teaspoons vanilla extract
2 3/4 cup all purpose flour
2 teaspoons kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
14 ounces dark chocolate chips
Flake sea salt (optional but HIGHLY recommended)
Using a stand or handheld mixer, cream the butter and sugar. You want it to be fluffy, so don't be shy, and be sure to scrape down the sides of the bowl once or twice. Add the egg, followed by the sourdough starter and vanilla. Mix thoroughly.
In a separate bowl, combine the dry ingredients.
Slowly add the dry ingredients to the wet, being careful not to over-mix. Using a spoon or spatula, gently incorporate the chocolate chips.
Shape the dough into balls and place on a lined baking sheet. Flatten with your fingers (I like leaving indentations on the top) and sprinkle with sea salt (if using).
Cover and refrigerate overnight.
Preheat oven to 350°F.
Bake for 12 to 15 minutes, rotating baking sheets halfway through.
If you're looking for something SUPER fun to do with these (or any other chocolate chip cookie, for that matter), try dipping the bottom in melted dark chocolate, followed by some graham cracker crumbs. Top with a perfectly roasted marshmallow (and another cookie), and you've got what I affectionately refer to as a S'Mookie. You'll never crave a plain old S'More again. (Apologies for the poor picture quality.)