Hey there, cookie enthusiasts! I’m excited to share a recipe with you today that’s a real gem in my kitchen—Sourdough Chocolate Chip Cookies. These cookies hold a special place in my family, not just because they’re mouth-wateringly delicious, but because they bring back so many fond memories of Sunday afternoons spent baking with my kids. You know those moments where the kitchen smells like heaven, and you’re sneaking bits of cookie dough when no one’s looking? Yep, that’s what these cookies are all about.
Now, let me tell you why these cookies are so exceptional. You take the classic chocolate chip cookie and give it a twist with the tangy magic of sourdough. It’s that little sourdough discard that adds a unique depth of flavor, making these cookies stand out from the usual crowd. The combination of the gooey chocolate and the sourdough tang creates a dance of flavors in your mouth that’s simply irresistible.
This recipe isn’t just about creating something delicious; it’s about creating memories. I remember one rainy afternoon when the kids were bored, and we decided to bake these cookies. We had flour everywhere, the kids were giggling, and it was one of those days that just felt perfect. We ended up with a batch of cookies that barely made it to the cooling rack before being devoured. The joy in their faces was priceless, reminding me that sometimes the best moments are the simplest ones.
Whether you’re a seasoned baker or just starting, these cookies are easy to make and sure to impress. And let’s be honest, who can resist a fresh batch of warm, chocolatey cookies? So, roll up your sleeves, gather your ingredients, and let’s make some magic happen in the kitchen. Trust me, your family and friends will thank you!
How to Make Sourdough Chocolate Chip Cookies
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Ingredients:
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter
- 2/3 cup granulated sugar
- 1 cup light brown sugar
- 2 egg yolks
- 2/3 cup sourdough discard
- 1 tsp vanilla extract
- 1 1/2 cups chocolate chips (dark or semi-sweet)
Directions:
- Start by whisking together the flour, baking soda, baking powder, and salt in a medium-sized bowl. Set it aside for later.
- Melt the butter in a small saucepan over medium heat. Keep stirring constantly until it turns a beautiful golden brown and releases a nutty fragrance. Allow it to cool to room temperature.
- In a large mixing bowl, blend the cooled brown butter with both the granulated and brown sugars, egg yolks, sourdough discard, and vanilla extract until the mixture is light and fluffy.
- Combine the dry ingredients with the wet mixture gradually until they’re just mixed together.
- Gently fold in the chocolate chips. Form dough balls using a cookie scoop, each around 1.5 tablespoons, and chill them in the fridge for about 20 minutes.
- Preheat your oven to 350°F. Line a baking sheet with parchment paper. Place the chilled dough balls on the sheet, spacing them apart.
- Bake the cookies for about 12 minutes, or until the edges are just turning golden. They’ll firm up as they cool, so let them rest on a wire rack. Enjoy your freshly baked delights!
Customizing Sourdough Chocolate Chip Cookies: Alternative Ingredients
If you’re out of sourdough discard, you can use Greek yogurt for a similar tang. For a vegan option, substitute butter with vegan butter and egg yolks with flax eggs. Dark chocolate chips can be swapped with white chocolate or even butterscotch chips for a different flavor profile.
Best Ways to Store Leftover Sourdough Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to five days. You can also freeze the dough balls before baking. Just place them on a tray, freeze until solid, and then transfer to a freezer bag for up to three months.
The Best Accompaniments for Sourdough Chocolate Chip Cookies
These cookies are perfect as they are, but you can elevate them by pairing them with a glass of cold milk or a hot cup of coffee. For a special treat, serve them warm with a scoop of vanilla ice cream on top—it’s pure bliss!
Top Techniques for Cooking Sourdough Chocolate Chip Cookies
To achieve that perfect chewy texture, make sure not to overmix your dough. Allowing the brown butter to cool completely is key to preventing the cookies from spreading too much. For extra flavor, chill the dough overnight to let it fully develop.
Seasonal Twists for Sourdough Chocolate Chip Cookies
Adapt these cookies to the seasons by adding spices like cinnamon or nutmeg during the fall. In the summer, mix in some dried fruits like cherries or cranberries. For a wintery touch, incorporate a hint of peppermint extract for a festive flavor.
FAQs:
Can I use active sourdough starter instead of discard?
Yes, you can use an active starter, but it may affect the texture slightly, making the cookies a bit fluffier. Just ensure that the starter is at 100% hydration to maintain the balance of wet and dry ingredients.
What if I don’t have a stand mixer?
No worries! You can use a hand mixer or a sturdy whisk to mix the ingredients. It might take a little more elbow grease, but you’ll achieve the same delicious result. Just make sure to thoroughly combine the butter and sugars until fluffy.
Can these cookies be made gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Ensure that your baking soda and baking powder are also gluten-free. The texture might be slightly different, but they’ll still be delightful.
What is the purpose of chilling the dough?
Chilling the dough helps to solidify the fats, which prevents the cookies from spreading too much while baking. It also enhances the flavors, making them richer and more pronounced. Aim for at least 20 minutes, but overnight is even better.
How do I ensure my cookies stay soft?
To keep your cookies soft, make sure not to overbake them. They should be slightly underbaked and soft in the center when you take them out of the oven. Storing them with slices of bread in the container can also help retain moisture.
Can I add nuts to this recipe?
Definitely! Chopped walnuts or pecans can add a wonderful crunch and complement the chocolate beautifully. Add about half a cup to the dough along with the chocolate chips. Toasting the nuts beforehand will bring out their flavor even more.
Sourdough Chocolate Chip Cookies
Equipment
- Stand mixer
- Baking sheet
- parchment paper
- medium bowl
- Small saucepan
Ingredients
For the Dough:
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter
For the Sweetness:
- 2/3 cup granulated sugar
- 1 cup light brown sugar
For the Mix:
- 2 egg yolks
- 2/3 cup sourdough discard
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips (dark or semi-sweet)
Instructions
Preparing the Dough:
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt until well blended, then set aside.
- Melt the butter in a small saucepan over medium heat, then boost the heat to high, stirring continuously until it turns a beautiful golden brown and releases a nutty fragrance. Allow it to cool to room temperature.
- In either a stand mixer or a large bowl, combine the cooled brown butter with granulated sugar, brown sugar, egg yolks, sourdough discard, and vanilla extract. Beat the mixture until it becomes light and fluffy.
- Slowly mix in the dry ingredients until they are just incorporated.
- Carefully fold in the chocolate chips. Utilize a cookie scoop to form balls about 1.5 tablespoons each, then refrigerate them for approximately 20 minutes to firm up.
Baking the Cookies:
- Preheat your oven to 350°F. Line a baking sheet with parchment paper, arranging the cookie dough balls, leaving adequate space in between each.
- Bake the cookies for about 12 minutes, or until the edges show a light golden color. They might seem soft in the middle, but will harden as they cool. Allow the cookies to cool completely on a wire rack before enjoying your delightful treat!
