Best 3 Sourdough Chocolate Chip Cookies Recipes
**Indulge in the symphony of flavors and textures with our assortment of sourdough chocolate chip cookies, a delightful twist on the classic treat. From the crispy exterior that crumbles with every bite to the chewy, slightly tangy center studded with rich chocolate chips, these cookies are a journey of sensory delight.**
**Dive into the classic version with our simple yet irresistible recipe for Sourdough Chocolate Chip Cookies. Experience the magic of sourdough starter transforming ordinary ingredients into an extraordinary treat. For a touch of elegance, try our Refined Sourdough Chocolate Chip Cookies with a hint of sea salt and a sprinkle of cacao nibs to elevate the chocolate experience.**
**If you're seeking a gluten-free option, look no further than our Gluten-Free Sourdough Chocolate Chip Cookies. With a blend of almond flour and tapioca flour, these cookies deliver a satisfying crunch and delightful chewiness while remaining light and airy.**
**For those with a sweet tooth, our Sourdough Chocolate Chunk Cookies are a must-try. The generous chunks of chocolate in every bite create an explosion of flavor that will leave you craving more. And for a unique twist, our Sourdough Chocolate Chip Cookies with Walnuts add a nutty crunch and a hint of earthy flavor to the classic combination.**
**No matter your taste preference, our collection of sourdough chocolate chip cookie recipes offers something for everyone. Bake up a batch and savor the delightful harmony of flavors and textures in every bite.**
SOURDOUGH "DISCARD" CHOCOLATE CHIP COOKIES
If you refresh your starter often, it can be a challenge finding ways to use it. Nobody in my house has ever complained when I make more chocolate chip cookies, so this combo was a no-brainer. The sour starter combined with dark brown sugar makes for a softer, chewier cookie with a complex flavor that develops as the dough chills. This recipe was created for a 100% hydration starter (fed equal parts flour and water), but a starter fed at a different ratio will work, too; you'll just get a slightly different result. The cookies might be flatter, denser or cakier-but they will still be delicious.
Provided by Food Network Kitchen
Categories dessert
Time 8h40m
Yield about 28 cookies
Number Of Ingredients 11
Steps:
- Stir together the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and sandy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 1 minute. Beat in the sourdough starter, scraping down the bowl as needed to be sure it is completely combined, about 1 minute more. Reduce the speed to low and add the flour mixture. Once the flour is moistened, increase the speed to medium and beat until uniform. Fold in the chocolate by hand and then refrigerate, covered, for 8 to 24 hours.
- When you're ready to bake the cookies, preheat the oven to 375 degrees F.
- Scoop heaping tablespoons (1 to 1 1/4 ounces each) onto 2 large ungreased baking sheets, spacing them 2 inches apart. (You might need to do two batches.) Bake until the edges are light golden and just set, but the tops are still soft, 12 to 18 minutes, rotating the sheets halfway through. Let cool a few minutes, then transfer the cookies using a thin spatula to a wire rack to cool completely. Store in an airtight container for up to 5 days.
SOURDOUGH CHOCOLATE CHIP COOKIES
I adapted this recipe from "Sourdough Cookies of Awesomeness" on the blog cmomcook.blogspot.com. I think it is great! You can also add 12 oz of broken up pecans to make them even more awesome!
Provided by jbozziee
Categories Drop Cookies
Time 29m
Yield 24-36 Small Cookies, 12-18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of your electric mixer, cream together the butter, sugar and brown sugar.
- Turn the mixer off, and with a wooden spoon gently mix in the starter until combined.
- Add the egg (you can turn your mixer back on now) and the vanilla.
- Slowly add the flour mixture into the mixer, until just combined.
- Fold in the chocolate chips.
- Drop by spoonfuls onto a cookie sheet and bake 12-14 minutes, or until starting to turn golden brown around the edges.
Nutrition Facts : Calories 493.3, Fat 24.6, SaturatedFat 14.9, Cholesterol 56.2, Sodium 376.3, Carbohydrate 68.1, Fiber 2.5, Sugar 41.5, Protein 5.1
SOURDOUGH OATMEAL CHOCOLATE CHIP COOKIES
My husband's family has been passing down sourdough recipes for over 100 years. They brought them from Europe and added some American jazz over the years. Our family always has these sourdough chocolate chip cookies at Christmastime. —Lisa Raymond, St. Joseph, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream brown sugar and butter until light and fluffy, 5-7 minutes. Add starter and vanilla; mix well. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats, chocolate chips and, if desired, pecans., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press lightly on each cookie to flatten. Bake until set but still soft, 10-12 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.
Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 59mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use high-quality chocolate chips: The chocolate chips are the star of the show in these cookies, so it's important to use a good quality brand that you enjoy the taste of. Semi-sweet or dark chocolate chips work well.
- Don't overmix the dough: Overmixing the dough will result in tough, dry cookies. Mix the dough just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough before baking will help the cookies to spread less and keep their shape. You can chill the dough for at least 30 minutes, or up to overnight.
- Bake the cookies at a high temperature: Baking the cookies at a high temperature will help them to develop a crispy exterior and a chewy interior.
- Let the cookies cool before eating: Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. This will help the cookies to set and prevent them from falling apart.
Conclusion:
These sourdough chocolate chip cookies are a delicious and easy-to-make treat. They're perfect for any occasion, from a casual get-together to a special holiday party. With their chewy texture, rich chocolate flavor, and hint of sourdough tang, these cookies are sure to be a hit with everyone who tries them. So next time you're in the mood for a sweet treat, give these sourdough chocolate chip cookies a try. You won't be disappointed!
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