Sourdough Discard Cookies - Easy Chocolate Chip
Make these soft and easy sourdough discard cookies - classic chocolate chip! Plus, tips on converting cookie recipes to sourdough.
Ingredients
Initial Mix
- 3/4 Cup Butter
- 1/4 Cup Coconut Oil Can use all butter instead
- 1 Cup Raw Sugar
- 1 Cup Coconut Sugar Can use brown sugar instead
- 2 Large Eggs
- 2 tsp. Vanilla
- 3/4 Cup Sourdough Discard
- 3 Cups Organic White Flour Or favorite baking flour
- 1 tsp. Sea Salt
Final Mix
- 1 tsp. Baking Soda Optional
- 1/2 tsp. Baking Powder Optional
- 2 Cups Chocolate Chips
Instructions
- Cream 3/4 cup of butter, 1/4 cup of coconut oil, 1 cup of raw sugar, and 1 cup of coconut or brown sugar together in a medium sized bowl.
- Mix in 2 eggs, one at a time. Add 2 tsp. of vanilla and 3/4 cup of sourdough discard.
- In a separate bowl, mix 3 cups of flour and 1 1/2 tsp. sea salt.
- Add the flour mixture to the wet mixture and combine. Stop mixing once the ingredients are incorporated.
- Cover the bowl and let the dough ferment for at least six hours.
- Once fermented, remove the covering and sprinkle 1 tsp. of baking soda and 1/2 tsp. of baking powder on the top of the dough. Measure in 2 cups of chocolate chips. Mix these ingredients by hand until incorporated.
- Roll 24 cookie dough balls and place them on parchment lined baking sheets. Chill for one at least one hour, or up to 12-24 hours.
- Bake at 375F/191C for 25-30 minutes, or until slightly browned on top. Allow to cool at least 5 minutes for proper set.
Notes
I typically mix my sourdough recipes by hand, but you can use an electric or stand mixer. Texture is important to watch carefully with sourdough, especially hydration. I find that when I mix by hand, I'm more in tune with the wetness and feeling of the dough.
You can include whole grain flours in your sourdough discard cookie recipes but they will change the texture of the batter, making it more loose.
You can use vanilla or vanilla paste for this recipe.
If you are concerned about fermenting the cookie dough with eggs at room temperature for six hours, you may ferment the dough in your fridge for 12 hours instead.
- Remember to remove the cookie dough a few hours before you need to finish working with it to form it into balls so that it's not too cold to work.
- You may omit the baking soda and powder since they're kind of a pain to mix into the fermented dough. The cookies will simply be a little less pouffy but will still rise and have great texture. The leavening agents simply give the cookies an extra boost.
- If you need to bake the cookies later, you can leave in the fridge for a day.
- Refrigerating sourdough cookies slows down their fermentation process, which helps the texture be more cookie-like and less bread-like.
Tried this recipe?Let us know how it was!