Chewy Sourdough Chocolate Chip Cookies

As a child, I was not the cookie maker, just the cookie inhaler. My brothers took the reins when it came to cookie making and I simply enjoyed the fruits of their sweet labor. Then I got married, so it was up to me to create cookie joy in the home (which I did). After years of trying various recipes, moving into sourdough-ville and trying more recipes, I have created a soft, chewy chocolate chip cookie that you will make over and over again.

This Chewy Sourdough Chocolate Chip Cookie is quick to make, easy to bake and soon to be gone. You also are not limited to using chocolate chips, but feel free to replace or add them with craisins, raisins and nuts. Or just add more chocolate!

From the tangy flavour of the sourdough to the soft melt in your mouth texture, these cookies are just straight up good. We eat them alone, mix them into our homemade ice cream or use them as the bookends to our ice cream sandwiches.

I have included tips and tricks as well to create a chewy cookie, especially when it comes to baking with sourdough. We can talk about that more in a bit here! *scroll down!*

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Why Fermented Sourdough & Sourdough Discard?

I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.

Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads and baked goods, I boasted of zero migraines/headaches AND even saw my skin clearing up.

Fast forward to now, I bake all our own bread or baked goods by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!

This recipe does use either a sourdough discard or active starter but is not having an overnight fermentation, which really is the best for your gut. All the same, it will still hold some sourdough benefits for your body!

Here are some sourdough facts for you:

• Sourdough goods are easier to digest: It contains a natural bacteria and variety of probiotics which promote a healthy gut and overall, a better digestive system. Basically, very gentle on your gut!
• Blood sugar friendly: Sourdough works against and balances any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
• Full of good acid: The acid in sourdough breads and sourdough discards can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health.
• Fibrous: Sourdough (especially discard!) is loaded with fibre to help you feel fuller for longer and lower cholesterol.
• The flavour: Sourdough has a tang and flavour like no other bread or baked good. It is hearty, satisfying and extremely delicious, whether it is fermented or made with sourdough discard.
• Vitamins and minerals: From iron to zinc to vitamin B, sourdough discard contains a variety of essential vitamins and minerals!
• Good for GF sensitivities: In the creation of sourdough bread, gluten is broken down overtime and has changed into amino acids before you enjoy it. This aids in easier digestion and gut health.
• Less preservatives: Sourdough preserves itself naturally using acetic acid, nothing fake here!

Chewy Sourdough Chocolate Chip Cookie Ingredients

• Egg Yolks: Using egg yolks gives a good texture to our batter.
• Sourdough: Either active or discard works here! Discard will work best to achieve a less cakey cookie though.
• Butter
• Sugar: Organic cane sugar is my usual for recipes like this.
• Vanilla Extract
• Flour: I use an organic all purpose flour.
• Baking Powder
• Baking Soda
• Salt: I enjoy using sea salt for baking!
• Chocolate Chips: Our preference is a dark chocolate chip but any will do.

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How To Make Chewy Sourdough Chocolate Chip Cookies From Scratch

These do not require any long term fermentation or time left to rest overnight. It is a perfect and easy same day recipe. If you do prefer to make the dough and let it cold ferment overnight, feel free to do so! The longer it sits though, the more cakey your cookie will be. Take a look at my notes for further info on how to counteract a cakey, thick cookie.

STEP 1: MAKE THE BATTER

In a large bowl, whisk your egg yolks and sourdough discard together well. Slowly add in your butter and continue whisking. Once smooth, add in your sugars and vanilla, whisking to combine all the wet ingredients well.

In a medium bowl, combine your remaining ingredients, sans chocolate chips. Add this dry mix to the wet mix and stir well. Before fully combined, add in your chocolate chips and use your hands to press and fold the dough until it becomes a cohesive dough ball with no dry flour bits.

Cover and place this in the fridge for at least 2 hours before baking.

STEP 2: BAKE

When ready to bake, preheat your oven to 350 degrees.

Take a tablespoon of cookie dough and place onto your parchment paper lined cookie sheet.  I usually fit 12 cookies per sheet. These bake well if shaped as balls but can be pressed down a bit before baking to help with spread.

Bake for 8-10 minutes. 

STEP 3: ENJOY

Let cool a few minutes before enjoying warm out of the oven!

How To Store

Once cooled, store at room temperature for 7-10 days. If the cookies either got over cooked or start to feel hard overtime, add a slice of soft bread to the airtight container to help refresh and soften the cookies.

If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!