Sourdough Chocolate Chip Cookies (Optional Cinnamon Spices)
Please enjoy our easy sourdough chocolate chip cookies (discard or active starter) with optional spiced cinnamon, ginger, nutmeg, and flaky sea salt. Bake them the same day or as an overnight sourdough discard recipe!
Equipment
- Mixing bowls
- Baking sheets
- Optional: parchment paper or silicone cookie sheet liner
Ingredients
- 1 3/4 cups flour (all-purpose or bread flour, or a combination - see notes below*)
- 1/2 cup white granulated cane sugar
- 1/2 cup brown sugar (dark preferred, if using light brown sugar add 1 extra tsp of vanilla)
- 3/4 cup 100% hydration sourdough starter, discard or active
- 1 large egg, room temperature
- 13 Tbsp unsalted butter, soft at room temperature
- 2 tsp vanilla extract (3 if using light brown sugar)
- 1 tsp kosher salt or sea salt
- 1 tsp baking soda
- 2 cups chocolate chips, dark chocolate preferred (16 ounces)
Optional "Spiced" Ingredients
- 1.5 tsp ground cinnamon
- .5 tsp ground ginger (up to 1 tsp)
- 1 pinch nutmeg
- coarse flaky sea salt, to top cookies before baking
Instructions
- First combine both sugars and the slightly softened butter. Mix well in a bowl.
- In a small separate bowl, whisk the egg. Then add the egg and vanilla to the butter and sugar mixture. Beat until thoroughly combined.
- Add the sourdough starter to the wet ingredients and mix well.
- In a separate bowl, combine all of the dry ingredients: the flour, salt, baking soda, and optional spices.
- Add the dry ingredients into the wet ingredient bowl. Fold and stir until everything is just incorporated, but do not over mix!
- Stir in the chocolate chips.
- Chill dough in the refrigerator for at least one hour, or until the next day. Cove the bowl to prevent the dough from drying out.
- Preheat the oven to 350F.
- Scoop or pinch about 2 tablespoons of cookie dough and roughly form into balls (about golf ball size). Place them 2 to 3 inches apart on an un-greased baking sheet, or one lined with parchment paper.
- Sprinkle a pinch of flaky sea salt on the top of each raw cookie before they go into the oven.
- Bake for approximately 10 to 12 minutes*, or until the top has set and they turn golden brown. (See "bake time" notes below)
- Allow the cookies to cool for several minutes on the baking pan, and then transfer them to a wire cooling rack.
- Enjoy!
- Store leftovers at room temperature in an air-tight container for several days (up to a week) or freeze extras.
Notes
Flour notes: Either all-purpose flour or bread flour work for this recipe. If you happen to have both, I suggest using 1 cup all-purpose and ¾ cup bread flour. Using all-purpose flour will result in a slightly flatter cookie with a soft, chewy center and crisp outer edges. Bread flour creates a taller, fluffier, and more chewy cookie with less spread and crunch.
Baking time notes: Bake for a shorter time (8-9 minutes) for extra soft, gooey spiced sourdough chocolate chip cookies. The longer they bake, the more fluffy and cake-like they will become. If the cookies look a tad gooey right out of the oven, keep in mind they will continue to cook and set up slightly on the pan even after they come out of the oven.
Tried this recipe?Let us know how it was!