Who doesn’t love Chocolate Chip Cookies? And these Sourdough Chocolate Chip Cookies are so good, you will get addicted to them in no time!
In fact, they have quickly become my kids’ favourite cookies and they ask me to make them regularly. Luckily they are quick and easy to make and because they need to rest for 24 hours in the fridge, I can divide the workload over 2 days! Isn’t that great?
Besides, it’s always great to have recipes that use up my sourdough starter! I am always looking for new ideas on how to use it! Have you already made your own? If you haven’t, try out my method… it is very easy, believe me! Click here for the recipe.
Also, click here for more ideas on how to use your sourdough starter!
These cookies are crunchy on the edges and chewier in the middle… just perfect, if you ask me! Enjoy them with a glass of milk, they are to die for! I particularly like them warm, just out of the oven when the chocolate is still gooey. Yum!
How do you like your chocolate cookies? Crunchy? Chewy? Warm? Cold?
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Sourdough Chocolate Chip Cookies
- 125 gms – ½ cup butter or vegetable spread softened
- 110 gms – ½ cup caster sugar
- 90 gms – 1/3 cup plus 2 tsp brown sugar very firmly packed
- ¾ tbsp vanilla extract
- 1 large egg
- 50 gms – 1 ¾ oz. sourdough starter
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 250 gms – 1 cup plain flour
- 200 gms – 1 cup chocolate chips I use dark chocolate chunks, but feel free to use your favourite kind
In a bowl, mix together the plain flour, baking soda, baking powder, and salt. Keep aside.
Using an electric mixer, beat the butter, caster sugar, brown sugar and vanilla together until pale and creamy.
Stop the machine occasionally and use a spatula to scrape down the side of the bowl. Add the egg and beat until well combined.
Add the flour and beat until well combined.
Fold in the chocolate chips to the mixture and slowly stir until just combined.
Transfer to a bowl, cover with cling wrap and refrigerate for 24 hours.
The next day, form heaped teaspoons of dough into balls and place them about 5 cm – 2 inches apart on a baking tray lined with baking paper.
Bake the cookies in a pre-heated oven at 180°C – 355°F for about 13-15 minutes, or until the cookies are lightly golden but still very soft (they will firm up on cooling). The longer the baking time the crunchier the cookies will be (I prefer mine crunchy, so I cook them for 15 minutes).
Leave the cookies to cool on the tray for 5 minutes and then transfer them to a wire rack to cool completely.
Once the cookies have cooled to room temperature, you can store them in an airtight container.
Don’t forget to PIN these Sourdough Chocolate Chip Cookies!
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