Sourdough Dark Chocolate Chip Cookies

What’s better than a big fat chocolate chip cookie? Not much, but adding the flavor of sourdough and dark chocolate is a contender!

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Given the name of my blog it should come as no surprise that I decided to add cookies to my list of things to make with my sourdough starter. And I chose to adapt from the best of them all, my favorite chewy chocolate chip cookies, the #1 recipe on my blog since the day I posted it 7 years ago!

All I really changed was adding 1/2 cup of starter along with a little apple cider vinegar to help lift up that extra liquid added to the dough. This does result in slightly puffier cookies, contrary to my preferred chewy cookies, but not so much that it wasn’t worth the added flavor, which somehow is slightly less sweet and more mellow despite having the same amount of sugar.

As an added bonus, I also made them jumbo sized with dark chocolate chips, but you could make these with and type of chocolate, or chopped up candy you have on hand. Fridays deserve to be celebrated with big fat cookies. And every week feels like an eternity lately.

One year ago: Mom’s Investment Salad (aka Ambrosia Salad)

Two years ago: Sheet Pan Bacon Wrapped Mustard Chicken with Broccoli and Potatoes

Four years ago: Baked Pizza Hummus

Six years ago: Rainbow-Surprise Lemon Cake

Seven years ago: Baked Eggs with Crispy Hash Brown Crust

Eight years ago: Cheesy Cat Treats

Nine years ago: Funfetti Cake Batter Smoothie

SOURDOUGH DARK CHOCOLATE CHIP COOKIES

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Yield: 20 cookies

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1/2 cup sourdough starter (can be discard)
• 1 Tbsp vanilla extract
• 1 tsp apple cider vinegar
• 1 egg + 1 yolk, room temperature
• 2-3 cups dark chocolate chips

Directions

1. Sift together the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the sourdough starter, vanilla, vinegar, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
3. Lightly coat a 1/4 measuring cup with non-stick cooking spray and drop cookie dough 1/4 cup at a time onto a tray. Cover tightly and chill for at least 2 hours, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 3 inches apart.
6. Bake for 12 minutes in the preheated oven, or until the edges are toasted and dough is no longer shiny. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

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