The Best Sourdough Chocolate Chip Cookies

There’s nothing quite like the smell of chocolate chip cookies baking in the oven, especially on these cold, harsh winter days. Traditional homemade chocolate chip cookies are great, but what if you could take this classic treat to a whole new level? Enter: sourdough chocolate chip cookies. 🍪

We've spent the last few years perfecting our delicious, gooey, chocolatey sourdough cookie recipe, and we're excited to share it with you!

Why Use Sourdough in Your Chocolate Chip Cookies?

You may be wondering, why add sourdough to a chocolate chip cookie? It’s a fair question, and the answer lies in the unique benefits and depth of flavor that sourdough brings:

1. Enhanced Flavor: The natural fermentation process of sourdough adds a subtle tanginess to the cookies that perfectly complements the sweetness of the chocolate and maple syrup. It’s a more complex flavor profile that’s anything but ordinary.

2. Better Digestibility: Sourdough fermentation breaks down some of the gluten and starches in flour, making the cookies easier on your stomach compared to standard recipes.

3. Longer Shelf Life: Thanks to the fermentation process, sourdough cookies tend to stay soft and fresh longer, without the need for preservatives. 

4. A Connection to Tradition: Baking with sourdough connects you to an age-old tradition of natural fermentation. Plus, it’s a great way to use up your sourdough starter discard, ensuring nothing goes to waste.

The Haselmayer Family Recipe

Here's how to bake your own batch of delicious sourdough chocolate chip cookies:

Ingredients:

• 2 cups flour

• 1/2 cup (or 50g) active sourdough starter

• 1/2 cup maple syrup

• 1/2 cup brown sugar (or an additional 1/2 cup maple syrup)

• 8 tbsp melted (or softened) butter

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1 tsp vanilla

• 1 egg + 1 yolk

• 1 cup chocolate chips

Instructions:

1. In a small bowl, combine dry ingredients (flour, baking soda, baking powder, and salt). Set aside.

2. In a large bowl, mix the sourdough starter, maple syrup, brown sugar, eggs, vanilla, and melted butter until well incorporated. (If using softened butter, cream it with the sugar first before adding the other wet ingredients.)

3. Slowly add the dry ingredients to the wet ingredients while stirring.

4. Fold in the chocolate chips. The dough will have a looser, more batter-like consistency than traditional cookie dough.

5. Cover the dough with a damp cloth and let it sit on the counter for 4-6 hours to ferment. For enhanced flavor, refrigerate the dough overnight (optional) after the counter soak. Alternatively, skip the counter soak and let the dough ferment in the fridge for 12-14 hours before baking.

6. Preheat your oven to 375°F. Scoop dough onto a baking sheet and bake for 12 minutes.

7. Enjoy & store leftover dough in the fridge for up to four days! 😊🍪

Get More Sourdough Recipes from the Haselmayer Family

If you loved this recipe, there’s more where it came from! Download our free Beginner’s Sourdough Guide for more Haselmayer family recipes, including our traditional sourdough bread, sourdough pizza dough, and sourdough pancakes!

Happy baking! Oh, and trust us – these sourdough chocolate chip cookies are about to become your family's new favorite treat.