Bakery-Style Sourdough Chocolate Chip Cookies
These Bakery-Style Sourdough Chocolate Chip Cookies combine classic cookie flavors with the subtle tang of sourdough discard for a comforting homemade treat. Perfect for sharing with family, pairing with coffee, or enjoying as an everyday dessert.
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk or spatula
- Baking Sheet
- Parchment Paper
Ingredients
Cookie Dough
- 2 sticks butter softened
- 1 cup brown sugar
- 1 cup white sugar
- 1 egg
- 1 egg yolk
- 2/3 cup sourdough discard
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp cornstarch
- 1 tsp baking soda
- 1 1/2 cups chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until smooth and creamy.
- Add the egg, egg yolk, and sourdough discard to the bowl. Mix until fully incorporated.
- Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, salt, baking powder, cornstarch, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no dry flour remains.
- Fold in the chocolate chunks until evenly distributed throughout the dough.
- Optional: Chill the dough for 30 minutes for thicker bakery-style cookies.
- Scoop portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough before baking. Reserve a few chocolate chunks to press into the tops before baking for a bakery-style appearance. Store cookies in an airtight container for up to one week.