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–+ servings

Chewy Sourdough Chocolate Chip Cookies

The cookie we all deserve made with the goodness of sourdough. These chewy soft cookies will be a favorite all around!
5 from 5 votes
Print Pin Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Rest: 2 hours
Servings: 36 Cookies

Ingredients

  • 2 Egg Yolks
  • 100 Grams Sourdough Discard
  • 1 Cup Salted Butter Melted and Cooled
  • 3/4 Cup Brown Sugar
  • 3/4 Cup White Sugar
  • 2 Teaspoons Vanilla Extract
  • 2 2/3 Cup All Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 1/2 Cups Chocolate Chips

Instructions

  1. 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. If it feels too dry, add in a tablespoon of milk or melted butter at a time until a dough ball forms.
    Cover and place this in the fridge for about 2 hours before baking.
    If you place in the fridge for longer, such as overnight, it can yield a fluffier cookie. This can be mostly fixed, see notes.
    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. 
    Once you remove the tray from the oven, drop or bang the bottom of the tray with the hot cookies onto a heat safe area (wood cutting board, stovetop, etc). This will help remove extra air in the cookies yielding a doughy more chewy cookie. 
    Once cooled, store at room temperature for 7-10 days.

Notes

Using sourdough can yield a fluffier, cakey type of cookie. This is not what I am looking for as far as cookies are concerned, so here are some ways to counteract that.
Once you remove the tray of cookies from the oven, drop or bang the bottom of the tray with the hot cookies onto a heat safe area (wood cutting board, stovetop, etc). This will help remove extra air in the cookies yielding a doughy more chewy cookie. They will continue to flatten as the cookie cools.
Another technique is to gently press down each cookie using a heat safe cup or mug while still hot. This works very well for cookies that were fermented overnight in the fridge and need some extra help with pressing out the air bubbles.
Lastly, using a cold sourdough discard will best help your cookies to not hold air as much, ensuring a thinner, chewier cookie.