Sourdough Chocolate Chip Cookies

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Is there anything more delicious and comforting than a homemade chocolate chip cookie still warm from the oven? Chocolate chip cookies are such a classic dessert loved by everyone. These chocolate chip cookies have a special twist – they are fermented.

Benefits of Sourdough

The fermentation of sourdough baked goods allow good bacteria and yeast to grow. This helps support good gut flora. The fermentation process also breaks downs some of the gluten in the flour. This makes the flour a little easier to digest. Some gluten-sensitive people have found that eating sourdough is much easier on their stomach. For the gluten-sensitive, this is a great way to enjoy breads and desserts without so much discomfort.

Ingredients

It’s pretty interesting to see the “why” behind certain recipe ingredients, so that will be shared here:

Sourdough discard – provides the benefits of sourdough fermentation

Flour – serves as the base of the cookie

Granulated sugar – adds sweetness and can be substituted with things like honey and maple syrup

Brown sugar – brown sugar is just white sugar with molasses. Molasses adds moisture to the dough and produces a chewier cookie

Eggs – eggs are the main leavening agent (a leavening agent gives rise to a baked product) in this recipe and give the cookies a little rise

Vanilla – adds an additional depth of flavor

Butter – helps give the cookies structure and the right texture

Baking soda – serves as an additional leavening agent. The baking soda is higher in this recipe to lend to a chewier texture as well

Baking powder – serves as an additional leavening agent

Salt – enhances the sweetness and pairs very well with the sugary components (you won’t distinctly taste the salt)

Chocolate chips – adds a nice melted texture and chocolatey flavor to the cookies

Cookie Storage

There are 3 ways to store these cookies:

On the counter in an air-tight container. They will stay fresh for 4-5 days.
In the fridge in an air-tight container. This is not the first choice for storage of baked goods because it can dry them out. They will stay fresh for 4-5 days.
In the freezer. Many families will not consume 24 cookies in 4-5 days so freezing is a great option. They will be good in the freezer for about 3 months before they start to lose their freshness.

Now, let’s get to baking!

Equipment

Stand Mixer/Hand Mixer with attachments
Large baking Sheet
Parchment Paper

Ingredients

227 grams (1 cup) butter, softened
100 grams (1/2 cup) granulated sugar
277 grams (1.5 cups) brown sugar, lightly packed
2 eggs
1 tbsp vanilla
280 grams (1 cup) sourdough discard
360 grams (3 cups) flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups chocolate chips

Instructions

To the bowl of your stand mixer, add the butter, granulated sugar and brown sugar. Beat until well mixed.
Next, add the eggs, vanilla and sourdough discard and mix.
Then, mix in the flour, baking soda, baking powder and salt until well-combined.
Next, beat in the chocolate chips.
At this point, you can cover the dough and place in the fridge to cold ferment or bake right away. I prefer to cold ferment my dough for around 72 hours. Although, I’ve fermented these cookies for up to 5 days and they were just as amazing.
Preheat oven to 350 F.
Portion the dough into 24 balls.
Place the balls on a lined baking sheet about 2 inches apart. You may need to bake in a few batches.
Bake for 10-12 minutes or until golden brown.
Let cookies rest on the pan for at least 10 minutes before serving.