sourdough chocolate chip cookies

Sourdough chocolate chip cookies offer a delightful twist on the classic treat. The sourdough starter adds a unique depth of flavor and a slight tang that balances beautifully with the sweetness of the chocolate chips. Here’s a comprehensive guide to making these cookies, along with some tips to perfect your batch.

• Preparation Time: About 15-20 minutes for mixing the dough.
• Chilling Time: Optional, but chilling the dough for at least 30 minutes to an hour can help improve the texture and flavor.
• Baking Time: Typically 10-12 minutes per batch, depending on the size of the cookies and your oven.

• Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup sourdough starter (discard or active, but discard is preferable)
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (semi-sweet or milk chocolate)

  Instructions:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Cream the butter and sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This process typically takes about 3 minutes. The air incorporated into the mixture will help create a lighter texture in your cookies.
  3. Add the egg and vanilla: Beat in the egg and vanilla extract until fully combined. The egg helps bind the ingredients together, while the vanilla enhances the overall flavor.
  4. Incorporate the sourdough starter: Stir in the sourdough starter. The starter not only adds flavor but also helps with the cookie’s texture. If you’re using discard, the cookies might have a slightly more pronounced tanginess, which can be a nice contrast to the sweetness of the chocolate.
  5. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. The combination of baking soda and baking powder helps the cookies rise and spread properly.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense cookies.
  7. Fold in the chocolate chips: Gently fold in the chocolate chips with a spatula or wooden spoon. Ensure an even distribution without overworking the dough.
  8. Scoop and bake: Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. This allows room for spreading.
  9. Bake for 10-12 minutes: The cookies should be golden brown around the edges but still soft in the center. They will continue to cook slightly on the baking sheet after you remove them from the oven.
  10. Cool on a wire rack: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from falling apart.

  Notes:

  • Sourdough Starter: If your sourdough starter is very thick, you might need to adjust the flour quantity slightly to ensure the dough isn’t too sticky. Conversely, if it’s quite runny, you might need a bit more flour to achieve the right consistency.
  • Butter Temperature: Ensure the butter is softened but not melted. Softened butter will cream better with the sugars, leading to a better cookie texture.
  • Cookie Texture: For chewier cookies, let the dough rest for at least 30 minutes before baking. This gives the flour time to absorb the moisture, resulting in a more uniform texture.
  • Flavor Variations: Feel free to experiment with different types of chocolate or add-ins like nuts, dried fruit, or spices to customize your cookies.