These chocolate chunk sourdough cookies are a great way to use up some of your sourdough starter discard. Keep in mind we rest the cookie batter for 24 hours after mixing to let the tangy sourdough flavour really shine!
What Can You Do With Leftover Sourdough Starter?
Have you seen our recipe for Everyday No-Knead Sourdough Bread? If yes, then you know how much we love baking sourdough here at BAKED! One of the side effects of baking sourdough bread is feeling a wince of guilt each time we dump sourdough discard into the compost bin. We’re remedying this problem by creating new recipes with sourdough starter discard like this chocolate chunk sourdough cookie recipe!
Ingredients For Chocolate Chunk Sourdough Cookies:
- ½ cup / 120 grams cane sugar
- ½ cup / 100 grams brown sugar
- ¾ cup / 170 grams butter, room temperature
- ½ cup / 130 grams sourdough starter discard
- 1 large egg
- 2 cups / 300 grams all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 3 oz. / 80 grams dark chocolate, chopped
How To Make Chocolate Chunk Sourdough Cookies Step-By-Step:
- In a large mixing bowl, whisk the cane sugar and brown sugar until combined (photo 1).
- Add the butter and mix, either with electric beaters or by hand, until well incorporated and fluffy (photos 2 and 3).
- Add the starter discard to the bowl and mix to combine (photo 4).
- Stir in the egg and mix until smooth (photo 5).
- Sift in the flour, salt, and baking soda. Use a wooden spoon to stir until just mixed and no streaks of flour can be seen in the dough.
- Add the chocolate and gently fold into the dough until well incorporated (photo 6).
- Cover the bowl with a plate and place into the refrigerator. Refrigerate for a minimum of 2 hours, or up to 24 hours.
- Once the dough has rested, it’s ready to bake. Preheat the oven to 375ºF / 190ºC* and line two large baking sheets with parchment paper.
- Scoop balls of dough about 2 tablespoons in size onto the prepared baking sheets. There should be about 20 cookies total.
- Bake the cookies, one tray at a time (see note) for 10-12 minutes, or until lightly golden and the outer edge feels just firm to touch.
- Cool for 10 minutes on the tray before removing and cooling fully on a rack. The cookies will keep for about a week in a sealed container at room temperature.
Want More Sourdough Recipes? How About:
How To Make A Sourdough Starter
One Bowl Sourdough Banana Bread
Sourdough Crackers With Homemade Za’atar
Cinnamon Raisin Sourdough Bread
New York-Style Sourdough Bagels
Chocolate Chunk Sourdough Cookies
These chocolate chunk sourdough cookies are a great way to use up some of your sourdough starter discard. Classic cookie taste with a slight tang!
Ingredients
- ½ cup (100 g) sugar
- ½ cup (100 g) brown sugar
- ¾ cup (170 g) butter, softened
- ½ cup (100 g) sourdough starter discard
- 1 large egg
- 2 cups (300 g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 oz (80 g) dark chocolate, chopped into chunks
Instructions
- In a large mixing bowl, whisk the sugars until combined. Add the butter and mix, either with electric beaters or by hand, until pale and fluffy, about 1 to 2 minutes.
- Add the sourdough discard to the bowl and stir to combine. Add in the egg and mix until smooth. The dough may look like it is curdling, but don’t worry.
- Sift in the flour, salt, and baking soda. Use a wooden spoon to stir everything together until just combined but no streaks of flour can be seen in the dough.
- Add the chocolate and gently fold it into the dough until evenly distributed. Cover the bowl with a plate or plastic wrap and place it in the refrigerator. Refrigerate the dough for a minimum of 2 hours, and up to 24 hours.
- Once the dough has rested, it's ready to bake. Preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment paper.
- Scoop balls of dough, about 2 tablespoons (28 g) in size, onto the prepared baking sheets. There should be about 20 cookies in total.
- Bake the cookies, for 16 to 18 minutes, rotating the pans halfway through baking. The cookies are done when the edges are lightly golden and the outer edge feels just firm to the touch.
- Cool the cookies for 10 minutes on a wire rack, still on the tray. Remove the cookies from the baking sheets and cool them fully on the rack. The cookies will keep for about a week in a sealed container at room temperature.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 195Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 28mgSodium: 145mgCarbohydrates: 27gFiber: 1gSugar: 13gProtein: 3g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
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