Sourdough Chocolate Chip Cookies are a fun way to use your sourdough starter (or sourdough discard) in a fun and extra delicious new way!
- ½ cup cold butter (1 stick)
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ cup sourdough starter, active or discard
- 1 1/2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips, semi-sweet or milk chocolate
- Preheat the oven to 350 degrees F.
- In the bowl of your stand mixer add the butter, brown sugar, and granulated sugar and beat to combine well. Beat until fully mixed, about 3 minutes.
- Add the egg and vanilla and beat to combine, scraping down the sides as needed.
- Add the sourdough starter and mix until just combined.
- Sprinkle the baking powder, baking soda, and salt into the bowl. Add the flour. Mix to combine.
- Add the chocolate chips and stir to combine.
- Scoop a heaping tablespoon of the cookie dough onto a baking mat or parchment paper lined baking sheet. Space the cookies about 2 inches apart.
- Bake until the cookies are golden brown, about 10 minutes.
- Let the cookies cool on the pan for 1-2 minutes before removing to finish cooling on a wire rack.
- Repeat with remaining cookie dough.
- Store extra cookies in an air-tight container.
- I prefer to use my bubbly active starter for this recipe because my kids don’t like the sourdough tang in the cookies (I think it’s really pleasant, my husband thought I added lemon!).
- If you like the tang, use your sourdough discard. If you are neutral, I’d start with using your mature starter to see how that goes first.
- Category: dessert, sourdough
- Method: bake
- Cuisine: American
Keywords: sourdough discard recipe, sourdough cookies, sourdough cookie recipe, sourdough chocolate chip cookies, sourdough chocolate chip cookie recipe