Sourdough Chocolate Chip Cookies
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Nothing beats a warm chocolate chip cookie on any day of the week and this recipe is one for the books. These cookies are a soft batch, made with that sourdough starter yours and maple syrup or honey.
Even writing this has me wanting to jump up and go bake a batch of these cookies for my family today.
I love this recipe because it not only uses my sourdough up, but it also is only sweetened with organic maple syrup or local raw honey.
The versatile of a chocolate chip cookie is so great to me and all the different ways you can add your own special touches to them. Even though I’m providing you with the recipe, feel free to add or take away whatever you see fit. I know I have some family that cannot use eggs, so using applesauce for a substitute would be a great alternative to those eggs.
Ingredients you will need:
Butter: I use a salted sweet cream butter for all my baked goods recipes because the salted version usually has no added natural flavors to it as the unsalted version usually carries those natural flavors in it.
Maple Syrup or Honey: Try to use an organic maple syrup or local raw honey to sweeten up your cookies.
Eggs: You probably could guess what I’m going to say here, but farm fresh eggs are always your best bet. Even better if those eggs come directly from your own chickens (maybe one day I’ll be there) but if those aren’t an option organic pasture raised eggs will be the next best thing.
Vanilla Extract: I like making my own, but it takes about 6-8 weeks. You can find organic versions at your local grocery store though that will be a good option.
Sourdough Starter: You’ll need one of these for this recipe! Feel free to use fed or unfed starter or your discard in your fridge. You will need an active starter to make this recipe as well, if you don’t have one you can check out my sourdough starter 101 guide to get you started.
Baking Soda & Baking Powder: I love the Trader Joes version of both of these OR another great option is the Bob’s Red Mill version.
Salt: Give me Redmond’s Real Salt any day or Celtic Sea Salt. You could even try sprinkling some over the top of your cookies right after they get out of the oven for a pretty amazing taste.
All Purpose Flour: I buy the organic Kirkland Brand of all purpose flour but also love the King Arthur brand.
Chocolate Chips: I use an organic brand from our local grocery store closest to us, but feel free to use whatever brand that makes your heart sing.
The ease of this recipe is one that will make you come back again and again. It doesn't use an abundance of ingredients and if you didn’t want to chill the dough beforehand, you don’t have to! You can use a kitchen aid mixer or mix it by hand, although I do think using a mixer makes for an easier time.
Now drum roll please on how to make these cookies….
Preheat your oven to 375F and line a baking sheet with parchment paper. I like to use the unbleached version from If You Care. Then, you will cream up your butter with your maple syrup or honey until it is light and fluffy. Next, you will add in your egg, sourdough, and vanilla extract. Mix for about 3 minutes. Lastly, add in your baking soda, baking powder, flour and salt then gently fold in your chocolate chips of choice.
Now you have two options for your next step!
Quick Option: The one I usually go to is to scoop out the cookie dough directly onto my prepared baking sheet lined with unbleached parchment paper and pop in the oven at 375F for about 12 minutes.
OR
Long Ferment: If you prefer to have a longer ferment you can make the dough and pop in your fridge anywhere from 12-24 hours. If you go this route the dough will not scoop out directly of the bowl being so cold. You will have to take it out of the fridge about 30 minutes before you intend to bake it up to let it come to almost room temperature before you place on your prepared cookie sheet. They should still only take around 12 minutes, but given that the dough could still be cold I would check at 12 and then add on a minute or two to make sure the middle is completely done before removing from the oven.
So there you have it!
A cookie made with maple syrup (or honey) and sourdough. Two perfect combinations you didn’t know you needed in your life until now.
If you make this I would love to hear what you thought! Tag me on social media or send me a message about what you thought about this Sourdough Chocolate Chip Cookie recipe!
Sourdough Chocolate Chip Cookies
Ingredients
- 1/2 cup fed or unfed starter
- 1/2 cup of pure organic maple syrup or local honey
- 1 egg
- 2 tsp vanilla extract
- 12 tbsp butter
- 1.5 cups of unbleached all purpose flour (I like organic King Arthur or the organic Kirkland brand of flour)
- 2 tsp of baking soda
- 2 tsp baking powder
- 9 oz bag of organic semi sweet or dark chocolate chips
- Dash of salt (Redmond's Real Salt is an excellent choice)
Instructions
- Preheat oven to 375 F and line a baking sheet with parchment paper. I opt to use an unbleached parchment paper from If You Care.
- In a mixing bowl add your butter and maple syrup or honey and mix on medium speed for two minutes. Then add in your egg, sourdough starter, and vanilla extract and mix for an additional two minutes.
- Next add in all your dry ingredients and mix until a cookie dough forms (it will be thick). Lastly fold in your chocolate chips and set the bowl to the side.
- With a medium sized cookie scoop or a spoon, transfer the cookie dough to your lined baking sheet and baked for 12-14 minutes until a light golden brown. Let cookies sit on baking sheet about two minutes after they get out of the oven and then transfer to a wire cooling rack to cool the rest of the way.
- This recipe will make about 12 good size medium cookies or about 24 smaller cookies.
- Enjoy your cookies and try to not eat all of them straight out of the oven!
Notes
- Fed vs unfed sourdough starter: My favorite way to bake these is using my fed sourdough starter. It produces a much more fluffier, cake like cookie but you could opt to use discard as well. The discard will produce a cookie that spreads a bit more and is not as fluffy, but the taste is still perfect.
- Organic vs conventional ingredients: If you can, always opt for organic ingredients. If you absolutely cannot use organic, I would opt for non gmo in any and all cases. Most organic ingredients can be found at your local grocery store or you can order online from stores like Amazon.