Sourdough Chocolate Chip Cookies with a Chewy Center
Discover the perfect blend of sourdough and chocolate chip cookies with a chewy center. A must-try recipe for cookie lovers!
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup sourdough discard
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
Preparation
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sourdough discard until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Cover the dough and chill in the refrigerator for at least 30 minutes to enhance flavor and prevent spreading.
Serving
- Once cooled, serve the cookies with a glass of milk or a cup of coffee to complement their rich flavor.
Storage
- Keep the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer and transfer them to a freezer-safe bag.
Notes
Pro Tips: For chewier cookies, chill the dough for a longer period. Avoid overmixing to maintain the chewy texture.
Ingredient Substitutions: Use dark chocolate chips or white chocolate chips for variation. For a gluten-free option, substitute with gluten-free flour.
How to Serve: Serve with milk, coffee, or tea.
Storage & Freshness: Keep cookies in an airtight container for up to a week or freeze for up to three months.
Make-Ahead Tips: Prepare the dough in advance and freeze it for up to a month. Bake cookies directly from the freezer, adding a few extra minutes to the baking time.
Ingredient Substitutions: Use dark chocolate chips or white chocolate chips for variation. For a gluten-free option, substitute with gluten-free flour.
How to Serve: Serve with milk, coffee, or tea.
Storage & Freshness: Keep cookies in an airtight container for up to a week or freeze for up to three months.
Make-Ahead Tips: Prepare the dough in advance and freeze it for up to a month. Bake cookies directly from the freezer, adding a few extra minutes to the baking time.