These sourdough chocolate chip cookies are soft, fluffy, bakery style cookies. They have a unique and unforgettable flavor. This one bowl, no dough chilling recipe comes together quickly and easily. These cookies are great for any occasion!
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In the bowl of a stand mixer, add cold butter and light brown sugar. Mix on high until combined, about 2 to 3 minutes. Mix until no clumps of butter remain.
Then, add in egg and vanilla. Mix to combine.
Add in sourdough discard, flour, baking soda and sea salt. Mix until a thick dough is formed.
Fold in most of the chocolate chunks. Reserve a few for the tops of the cookies.
Use an ice cream scooper to scoop out balls of dough onto lined pan. Press a chocolate chunk in the middle of each dough ball. Space at least 3 inches apart on pan.
Bake for 8 to 10 minutes. Cookies will look very soft and gooey.
Allow cookies to fully cool on pan before trying to remove. They are soft!
Notes
Use cold butter right from the fridge. Do not use soft or melted butter.
I used a gluten free sourdough starter discard. It had been in my fridge for 2 weeks when I made this recipe.
Both regular and gluten free discard work.
Both regular and gluten free flour work.
Dough will be very thick.
Use an ice cream scoop to help scoop balls of dough.
These cookies are very soft and gooey.
Resist the temptation to bake them longer. They will firm up a little as they cool.
Store covered at room temperature for up to 3 days.