Soft Sourdough Chocolate Chip Cookies
These sourdough chocolate chip cookies are soft, chewy, and packed with flavor. The starter adds a subtle tang that balances the sweet brown sugar and chocolate chips, giving a bakery‑quality finish that's perfect for any snack time.
Instructions
10 steps-
In a large bowl whisk together the flour, cornstarch, baking soda, baking powder, and fine sea salt.
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In a separate bowl combine the melted butter, light brown sugar, and granulated sugar; whisk until smooth.
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Add the whole egg, extra yolk, and vanilla extract to the wet mixture; stir until fully incorporated.
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Stir the sourdough discard into the wet ingredients, mixing until evenly distributed.
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Gradually add the dry ingredient mixture to the wet ingredients, stirring just until a dough forms. Fold in the chocolate chips.
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Cover the dough with plastic wrap and chill for the time indicated in the video (chill step).
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Scoop the chilled dough with a cookie scoop onto parchment‑lined baking sheets, spacing them evenly.
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Press a few extra chocolate chips onto the tops of each cookie.
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Bake at the temperature and time specified in the video (baking step) until edges are set and centers are soft.
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Allow cookies to cool on the sheet for a few minutes, then transfer to a wire rack to rest.
Video
“This Is the BEST Sourdough Cookie Recipe (Seriously!)” by Natashas Kitchen, watch on YouTube.
About this recipe
The dough combines classic cookie ingredients with a half‑cup of sourdough discard, creating a tender crumb and a hint of fermentation depth. After a short chill, the cookies are scooped, topped with extra chips, and baked until the edges are set while the centers stay gooey. Serve them warm with a glass of milk or let them cool completely for a crisp‑edge treat. They store well in an airtight container for several days, making them an easy go‑to for quick desserts or casual gatherings.
