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Say hello to your raw favorite sourdough chocolate chip cookie recipe ! It’seasy , flexile , and downright delicious . As a unequaled twist , we love to addoptional warm spicesto the batter along with a sprinkle of flaky sea salt on top . Can you say , sugar and spiciness and everything nice ? Yet if you prefer classic sourdough hot chocolate chip cookies , keep it simple and skip over the spices . Either way , thesesoft and chewycookies are godly .

look for more sourdough recipe ? Do n’t miss oursourdough powdered ginger molasses cookie , easysourdough pancakes , orsourdough cracker recipe !

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Note : This situation was originally write in December 2020 .

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Same Day vs Overnight

The timing for this sourdough chocolate chip cookie recipe is very elastic . you may bake the biscuit an time of day after you mix the dough , several minute later , or the next day . The longer the dough is allow to take a breather and thereby ferment , the more bowel - healthy and comfortable to concentrate the cookie will be !

You could credibly even refrigerate the dough for two to three days before baking – though we ’ve never hold back quite that long , so I ca n’t in person vouch for how it may impact the texture .   See confidential information for freezing cookies and wampum at the end of this post .

Using Active vs Discard Starter

you could make sourdough drinking chocolate bit cookies usingdiscard or fighting starter . Since the recipe also calls for broil soda , the starter wo n’t dally a huge office in the rise .

However , keep in mind that using very older , neglected starter will make the cookies exceptionally turned - tasting , and could also impact the last grain . Therefore , I commend using discard that wasfed within the last few weeks – not months ago .

Ingredients

This formula makesapproximately 30sourdough hot chocolate cow chip cookies ( 2 to 3 twelve ) depending on the size cookie balls you make .

Optional ingredientsto makespicedsourdough chocolate chip cookie :

All Purpose Vs Bread Flour

you’re able to use either all - purpose flour or bread flour to make sourdough burnt umber cow dung cookies . If you occur to have both , I suggest using1 cup all - purpose and ¾ cup lolly flour . Comparisonbaking trialsshow that using all - purpose flour will result in a more or less flatter cookie with a flabby , chewy sum and crisp extinct edges . Higher in protein , bread flour creates a taller , flossy , more bar - like biscuit with less spread and crunch .

Instructions

1) Mix Wet Ingredients

2) Dry Ingredients

3) Chill Dough

Now , cool down your sourdough drinking chocolate chip cooky dough in therefrigerator for at least one hour , or until the next day . If you contrive to let it chill for more than an hour , cover the bowl to prevent the dinero from dry out – such as with a damp tea towel , DIY beeswax wrapping , or plastic wrapping .

5) Bake

Now dig in and revel your delicious smart sourdough cocoa microchip cookies !

Storage and Freezing

depot remnant biscuit at room temperature in anairtight container , such as a glass food storage container with lid . They ’ll have the best grain if consumed within 4 to 5 days . Otherwise , you could also freeze spare cookies to savour within a few months . The Kitchnshares some cracking tips on freezing whole baked cookies .

Absolutely ! Raw sourdough cookie pelf will last for about3 monthsin the Deepfreeze when wrapped in a sealed , gentle wind - tight package or container . Before baking , merely allow the dough to baby-sit at room temperature for 15 to 30 minutes before allot it onto cookie sheet to bake .

I go for you love this spiced sourdough chocolate chip cookie recipe as much we do , and I ca n’t wait to see y’ all make your own ! Please fare back toleave a review , and tag me on Instagram ( @deannacat3 ) to divvy up your creations . Let me cognise if you have any inquiry , and feel free to spread the cookie honey by sharing or pinning this article . Thanks for tuning in !

A close up of a plate full of sourdough chocolate chip cookies. One of the cookies has be torn in half, revealing the gooey chocolate chips hiding within. The tops of the cookies have a sprinkle of flaky sea salt that has adhered to the cookie.

Do n’t lack these relate recipes :

Sourdough Chocolate Chip Cookies (Optional Cinnamon Spices)

Equipment

Ingredients1x2x3x

Notes

A jar of active sourdough starter, showing bubbles and the starter has risen to the top of the jar.

A close up of a cookie that has been pulled apart in two just after baking. The two halves are sandwiched together to reveal the gooey insides from the melty chocolate chips. A baking sheet full of cookies resides below in the background.

A top view of a white ceramic bowl with the wet cookie dough ingredients mixed together.

A top view of a white ceramic bowl with the wet and dry cookie dough ingredients mixed together, including chunky chocolate chips.

A white ceramic bowl with a plaid color bees wax wrap clinging to the top of a bowl.

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A baking sheet lined with parchment paper has three rows of sourdough chocolate chip cookies that have just finished baking. The cookies are darker brown in color with even darker specks of chocolate chips, they are accented with a light sprinkle of white flakey sea salt on top.

Sourdough chocolate chip cookies cooling on a wire rack after being pulled out of the oven. The cookies are brown with dark chocolate and white flakey sea salt accents.

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