There’s no more recognized or iconic cookie than the chocolate chip cookie. The chocolate chip cookie is culinary perfection, bringing together the perfect storm of butter, eggs, sugar, and wonderfully rich melted chocolate chips. As you might know, I am on a mission to show you all the fantastic things you can bake, but with sourdough starter included. This is my recipe for sourdough chocolate chip cookies.
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The history of chocolate chip cookies
What is considered the original chocolate chip cookie recipe was developed in the last 1930s by Ruth Wakefield who ran the Toll House restaurant in Whitman, Massachusetts. The recipe first appeared in her cookbook from 1938, called “Tried and True”, and was meant as a side for ice cream.
In 1939 she sold the recipe to Neslé. To this day her recipe can be found on the back of the packages of Neslé chocolate chips.
The sourdough chocolate chip cookie dough and how you can customize it
|Total weight||1010 grams|
|Yield||18 sourdough chocolate chip cookies|
To make these cookies, you will need an active sourdough starter. You can follow my guide and recipe here.
The flour of choice is all-purpose flour. This is a choice for texture. since all-purpose has less gluten, the cookie will get a more tender crumb. You could even get a more tender cookie, by using cake flour. It’s just not really available where I live.
The sugars are both granulated sugar and dark brown sugar. If you’re a fan of brown sugar, you can use 100% brown, if you like it less, you can use 100% granulated sugar.
There’s quite a lot of butter in this recipe, so please do not use anything but high-quality butter. It will give you a wonderful aroma, and that butter taste that defines a good homemade cookie. If you use unsalted butter, you should add 2 grams/⅓ tsp table salt to the recipe.
Also, for the right taste, you should use real vanilla extract, not a vanilla aroma, which is a chemical compound that tries to mimic vanilla. It’s not the same.
The last important ingredient is chocolate. Use whatever chocolate you like, but get a high-quality one. The mouthfeel of cheap chocolate will make your cookie slightly disappointing. I like to use semi-sweet, but a mix of semi-sweet and milk would be great.
|200g||sourdough starter (100% hydration)||100%|
What if I want to make the recipe vegan?
If you want to make this recipe vegan friendly, all you’ve got to do is replace the butter with vegan butter and the egg with a commercial egg replacer. All of the other ingredients are vegan-friendly.
If you want to play around with the formula: change quantity, or ingredients, you can do that here in my Bread Calculator.
The conclusion of this sourdough chocolate chip cookies recipe
This recipe is Bastian-approved. Meaning that my cookie connoisseur son has eaten these cookies and thick they are great.
Here’s my subjective opinion of what makes a great chocolate chip cookie:
- Uses real butter
- Uses good quality chocolate
- Is perfectly crispy on the outside and somewhat chewy on the inside
- Is well-seasoned, with enough salt
- Has complex flavors from both sugars, and the cookie dough itself
I think this cookie is probably one of the best I’ve ever tried. It’s nothing like any other cookie I’ve ever tried, which is saying a lot because I’ve eaten a lot of cookies. Good and bad.
It’s super simple to make, tastes amazing, and stays good for days. There’s no reason to not make these cookies a staple in your home.
Please share this recipe for sourdough chocolate chip cookies on social media
This is my recipe for sourdough chocolate chip cookies. If you like the recipe, please consider sharing it with like-minded cookie lovers on social media.
If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.
Ad links! Links for equipment and ingredients in this recipe are affiliate links, which means I will get a commission if you purchase the product!
Sourdough Chocolate Chip Cookies
- 170 g butter, salted room temperature
- 85 g sugar
- 85 g brown sugar, packed
- 50 g egg, whole
- 5 g baking soda
- 5 g table salt
- 10 g vanilla extract
- 200 g sourdough starter
- 200 g all-purpose flour
- 200 g chocolate chips
- Mix the sugars and the butter until it's well incorporated. Add the egg, salt, baking soda, and vanilla extract and mix until distributed.
- Add the sourdough starter and mix it in. Then gently fold in the flour, try not to mix more than absolutely necessary.
- Add the chocolate chips and fold them in.
- Cover the dough and put it in the fridge for at least 20 minutes, but an hour is better.
Bake the cookies
- Take the dough out of the fridge to let it come up to temperature. Heat your oven to 180°C/350°F/Gas mark 4.
- Grab two baking sheets lined with parchment paper.
- Portion 9 cookies on each sheet. I used a 3-tablespoon ice cream scoop.
- Put one sheet of cookies in the oven and bake for about 8 minutes for soft cookies and 10 minutes for crunchy cookies. Take out the cookies and put the baking sheet on a wire rack to cool for about 2 minutes.
- Put the other sheet into the oven and bake those to your liking. You may also opt for baking all of the cookies simultaneously; in that case, you should switch the sheets halfway through the baking to ensure even cooking.
- Once the cookies have cooled down slightly, carefully move the parchment paper to the wire rack and let them finish cooling on the wire rack.