The best sourdough chocolate chip cookies may sound like a strange dessert, but this delicious cookie recipe has the perfect amount of sweetness and chocolatey goodness, balanced out with delicious sourdough. Don’t knock it until you try it!
I know y’all probably think I have gone off my rocker, but hear me out.
I’m 100% baking my feelings over here. I’ve been working on so many delicious baked goods, mostly because I can, I have the time, and I’m 100% ok with eating my feelings being cooped up in my house.
While I want to bake all the things, there are a few considerations we have to keep in mind at our house.
My daughter is very sensitive to gluten (she isn’t celiac, though), but she can tolerate long-fermented sourdough products, like this skillet bread (just allow it to ferment for 12-24 hours before adding the remaining ingredients).
Gluten-free flour is pretty expensive, and sometimes a girl just wants regular glutinous flour, ok?
So I thought to myself, “hmmm… I wonder if I can long-ferment sourdough cookies to make them more digestible?”
That answer is yes! And they are sooo delicious.
A word to the wise: these are not quick cookies. Well, they totally can be quick if you don’t have a sensitivity to gluten. Just whip them up and bake them.
But to get the yummy sweetness and the perfect amount of sourness in these cookies, they need to ferment for 72 hours in the fridge. Yes. 72 hours.
I tried these by making them at 24, 48, and 72 hours. They truly developed the best sour taste at the 72 hour mark, and they were the most digestible.
Unfortunately, we found out how digestible they were the hard way.
My daughter tried them at 48 hours, and they gave her a belly ache, but after fermenting for 72 hours, she was perfectly fine. Odd, right?
Why sourdough?
There is a sourdough revolution among us, and I love it.
Wheat can be difficult to digest for many people. When you make sourdough products, the fermentation breaks down the amount of gluten present (2) and contains pre-biotics and probiotics.
Both of these things can help make digesting wheat easier and more tolerable for many(3).
Also, wheat naturally contains phytic acid. Phytic acid is a anti-nutrient that decreases the body’s ability to absorb some of the nutrients present in wheat, like folate.
The fermentation process helps breaks down this phytic acid, increasing the nutrient profile.
Those who are sensitive to gluten may be able to tolerate long-fermented sourdough products. My daughter is one of those people.
If you find that you’re sensitive to gluten, you might be able to eat long-fermented sourdough without the bellyache that normally comes with eating gluten.
Since this recipe contains eggs and cannot sit out unrefrigerated, the fermentation process takes place in the refrigerator for a longer amount of time, since refrigeration slows the process.
Tips For Making This Recipe:
- You can bake these sourdough chocolate chip cookies right away, or place them in a covered bowl and ferment in the refrigerator for 72 hours for the best flavor and digestibility.
- I really like using mini chocolate chips. More chocolate is evenly distributed.
- Cover pans with parchment paper for easy clean up.
- New to sourdough? You can find my quick and dirty way to make a sourdough starter in 2 days, or you can find the traditional way over at my friend Lisa’s blog.
- Use a sourdough starter that has been fed at least 4-12 hours before making the recipe.
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Tools you may need:
Measuring cups and spoons
Silicon spatula
Ceramic mixing bowl (optional, but pretty)
Watch The Tutorial
How To Make Sourdough Chocolate Chip Cookies:
- Feed your sourdough starter at least 4-12 hours before starting the cookies.
- In a stand mixer bowl, add brown sugar, sugar, and butter, and beat with the paddle attachment until pale in color.
- Add in egg, vanilla, and sourdough starter. Mix until combined.
- In a separate bowl, mix together dry ingredients.
- While the mixer is on low, add in dry ingredients about 1/3 at a time until the dough forms. Don’t over mix, or you will have tough cookies.
- Mix in chocolate chips.
- To make them right away: Spoon onto parchment lined baking sheet and bake at 350 degrees for about 15-20 minutes, or until they start to turn golden brown around the edges.
- To long ferment: Place dough into a large bowl, add a lid, and place in the refrigerator for 72 hours.
- Preheat oven to 350.
- Spoon your fermented dough onto a parchment-lined baking sheet and bake at 350 degrees for about 15-20, minutes or until they start to turn golden brown around the edges.
- Move to a cooling rack to cool. Enjoy.
How To Store:
Store in an air-tight container for about 3 days. Do not refrigerate as it can make the cookies go stale faster.
You can also freeze already baked cookies in an air-tight container for up to 6 months. Lay in single layers and place a piece of parchment between layers.
Find More Delicious Desserts:
- Chocolate Mug Brownie
- Double Chocolate Healthy Brownies
- Blueberry Lemon Bars
- The Best Chocolate Whipped Cream
Sourdough Chocolate Chip Cookies
Equipment
- Stand mixer
- Measuring cups
Ingredients
- 1 cup brown sugar packed
- 1/3 cup sugar
- 1 cup butter softened
- 1 egg
- 2 tsp vanilla
- 1 cup sourdough starter active
- 3 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 8-10 oz chocolate chips
Instructions
- Feed your sourdough starter at least 4-12 hours before starting the cookies.
- In a stand mixer bowl, add brown sugar, sugar, and butter, and beat with the paddle attachment until pale in color.
- Add in egg, vanilla, and sourdough starter. Mix until combined.
- In a separate bowl, mix together dry ingredients.
- While the mixer is on low, add in dry ingredients about 1/3 at a time until the dough forms. Don't over mix, or you will have tough cookies.
- Mix in chocolate chips.
- To make them right away: Spoon onto parchment lined baking sheet and bake at 350 degrees for about 15-20 minutes, or until they start to turn golden brown around the edges.
To Long Ferment:
- Place dough into a large bowl, add a lid, and place in the refrigerator for 72 hours.
- Preheat oven to 350.
- Spoon your fermented dough onto a parchment-lined baking sheet and bake at 350 degrees for about 15-20, minutes or until they start to turn golden brown.
- Move to a cooling rack to cool. Enjoy.
Cana says
I like to freeze cookie dough so I can bake off a few cookies in the mornings for lunch boxes. Do you think this recipe would freeze well? It would be such a great way to use up some sourdough starter at the same time!
Amy says
That is such a good idea! Yes, I think it would freeze well. You could probably freeze it after fermentation if you are wanting the benefits of fermented grains. Or just freeze it as soon as you make it, that should work too.
kate t says
So if you’re using gluten free flour and gf sourdough, do you have to wait the 72 hours?
Amy says
No you don’t, but it is still beneficial to ferment even gluten free grains to help break down the phytic acid. Technically, you don’t have to long ferment this recipe it works either way. I’m not positive this recipe it will work with gluten free flour thought. I haven’t tested it.
Sara Fl says
Thank you for the recipe. Can I mix the ingredients and let the dough sit overnight outside the fridge and bake it in the morning?
Amy says
I wouldn’t recommend it because of the egg. You can let it sit in the fridge for just 24 hours. Or possibly (aka haven’t tried it), leave out the eggs and let it ferment over night, add eggs in the morning. The dough may be too stiff for that though.
Ritu says
Can I use flax egg & let the fermentation happen on the counter top.
Amy says
Possibly! I have never tried that. You will have to let me know how it works!
Lindsey Nelson says
Will this recipe work if I use the discard from my fridge rather than the active starter in my counter?
Amy says
Yes for sure!