Sourdough Chocolate Chip Cookies

Chocolate chip cookies, sourdough edition! I love a thick cakey cookie and this is it. The sourdough starter adds extra loft and tempers the sweetness just enough. Like, you can eat a whole bunch of these sourdough chocolate chip cookies!

When it come to chocolate chip cookies, everyone has their own preferred level of chocolatey goodness. I go with a standard bag of semi-sweet chips but…if you want them to be extra decadent, you can go with chocolate chunks or even a dark chocolate or a combination.

As for the sourdough starter, I have a starter that I’ve had for a couple years now that was sent to me and has a long history, she’s very old and very well traveled. If you don’t have a starter, you can get one from King Arthur Baking. I use their flours to feed my starter and in all my baking.

Ingredients (makes appprox. 3 doz)

8 tbsp (1 stick) unsalted butter
1 cup light brown sugar
1/2 cup granulated sugar (I use golden sugar)
2 lg eggs
2/3 cup avocado oil (or other neutral flavored oil)
1/2 cup sourdough starter or discard (100% hydration)
1 tbsp milk
1 tbsp vanilla
1 3/4 cups ap flour
1 1/2 cups bread flour
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 bag (340g+/-) semi-sweet chocolate chips

Start by putting all your dry ingredients; all purpose flour, bread flour, baking soda, baking powder and salt, in a bowl and giving them a stir with a fork or whisk and set aside.

Put the paddle attachment on you stand mixer and combine the butter, brown sugar and regular sugar until it’s light and fluffy. Then add in the eggs one at a time. Once that’s well mixed, add the starter, oil, milk and vanilla. Mix on medium speed for 3-4 minutes until everything is well blended and there no lumps.

Slowly add in your dry ingredients a little at a time, the dough will get pretty stiff so you’ll need to scrape down the sides of the bowl with a spatula as you go. Pop the bowl off you’re mixer and dump in the bag of chips and fold them in with your spatula until they’re evenly dispersed. Chill the dough in the fridge for about an hour.

Pre-heat your oven to 350 F and line a couple baking sheets with baking parchment. Measure out about a heaping tablespoon per cookie (40g +/- if you’re weighing them). At this size, I get about 3 to 3 1/2 dozen cookies.

Bake on the center rack for about 12-14 minutes. They’ll puff up and be golden on the bottom but still pretty pale on top. Store them in a sealed container after they are completely cooled to keep them soft and squishy!