I think everyone can tell how much I love sourdough these days. I’m always trying to sneak it into baked goods. And I mean ALWAYS!
Sourdough is just so much better for you than regular baked goods. I just like knowing it’s a little easier for the body to digest.
I’ve been trying out some different things lately. Like my sourdough pumpkin cinnamon rolls , different kinds of sandwich breads, muffins, rolls…. One thing I have seen but never tried was sourdough cookies. Sounded interesting but it just wasn’t at the top of the “try” list.
Then I saw this video on YouTube of a cookie dough you let sit for 48 hours before baking and it got me to thinking about sourdough cookies so I came up with this recipe and oh man they came out soooo good.
You can taste just a hint of sourdough, and then that browned butter. MMMMM! You all just have to try these!
You start off by browning the butter. The goal is low and slow. If you turn it up too high it spatters… I know from experience. Oh my goodness this will make the kitchen smell amazing!
After the butter is nice and golden brown with lots of little brown bits at the bottom remove from the heat and set aside.
In a large mixing bowl combine brown sugar, coconut sugar, sea salt, and baking soda. Mix thoroughly and then add in the butter. I had a little princess help me do the mixing. 🙂
Then add in your eggs, vanilla, and sourdough starter and mix until well combined.
Next up, add in your flour. Stir until there are just some streaks of flour that haven’t combined with the sugar mixture.
Add in your chocolate chips and then mix until evenly distributed throughout the dough. Cover the batter and refrigerate for at least 8 hours or up to 24 hours. This brings all those flavors together and it also firms up the cookie dough so it will be easier to work with when ready to bake. That book you see in the picture is one of my favorite sourdough cookbooks. Thanks mom!
After the time is up it’s time to form the dough into balls. I made mine about 2 Tablespoons worth for each cookie. You could definitely do smaller or larger but you’ll have to adjust the baking time. Place the cookie dough balls on a cookie sheet lined with parchment paper or greased with butter.
Bake the cookies at 325F for 20 minutes or until golden around the edges and just barely set in the centers.
These cookies come out so chewy and gooey. My favorite cookie has been oatmeal raisin for a long time but I’m definitely close to converting to chocolate chip after making these!
Have you ever made sourdough cookies before? What’s your favorite flavor of cookie? Let me know in the comments below!
Sourdough Chocolate Chip Cookies
Ingredients
- 2 sticks salted butter
- 1 cup brown sugar
- 1 cup coconut sugar
- 1 tsp sea salt
- 1/2 tsp baking soda
- 2 large eggs
- 1/2 cup sourdough starter
- 2 tsp vanilla extract
- 3 1/3 cup flour
- 1 1/2 cup chocolate chips
Instructions
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Add your sticks of butter to a skillet and heat over medium/low heat. Stir constantly as it simmers until it becomes golden in color and has some browned bits on the bottom of the pan. Mine took about 15 minutes but if you use a larger skillet it could be less so just use your eyes not the clock on this.
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Once the butter is brown remove it from the heat and set aside. In a large mixing bowl add in the brown sugar, coconut sugar, salt, and baking soda. Stir until combined. Pour the browned butter into the sugar mixture and stir until well combined.
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Add in the eggs, sourdough starter, and vanilla extract. Stir until combined and then add in your flour. Stir until flour is almost all incorporated into the sugar and then add in your chocolate chips. Stir until evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least 8 hours and up to 24.
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After the dough has rested and chilled scoop out cookie dough in 2 Tablespoon worth balls and place on a cookie sheet lined with parchment paper or greased with butter.
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Bake the cookies in a 325F oven for about 20 minutes or until the edges are golden brown and the centers are just barely set. Let sit on the cookie sheet for 5 minutes and then remove to a wire rack to cool. Store in an airtight container at room temp for up to 5 days.
Other sourdough recipes you might like…
This cookie looks so tasty. What if I don’t have the coconut sugar?
Can I use white sugar and still be ok?
Hi Jeanne! If you don’t have coconut sugar you can swap it with regular white sugar, the flavor will be a little different but they will still be tasty! Thanks for stopping by the blog and taking the time to comment!