Bakery-Style Sourdough Discard Chocolate Chip Cookies (Long-Fermented Option)
Tender, nostalgic bakery-style sourdough discard cookies—rich with dark chocolate, infused with vanilla, and a gentle tang from long fermentation. Melt-in-your-mouth soft, cakey, and golden at the edges. Big flavor, low gut impact.
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Equipment
- Stand Mixer or Hand Mixer
- Cookie Scoop - (optional)
Ingredients
- 225 g butter - 1 cup
- 150 g raw cane or plain sugar - ¾ cup
- 100 g brown sugar - ½ cup
- 1 ½ tsp vanilla sugar - or 2 tsp. vanilla extract
- 120 g cup sourdough discard - ½ cup
- 1 large egg
- 345 g all-purpose flour - 2⅔ cup
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. fine salt
- 100-150 g chopped dark chocolate - ¾ - 1 cup (I used 100g / ¾ cup)
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a separate large bowl, cream the butter with the sugars until the mixture is light and fluffy. Add the sourdough discard to the butter mixture and mix until incorporated, then beat in the egg until fully combined (see Notes for texture variations).
- Add the dry ingredients to the wet, mixing on low speed until just combined. Fold in the chopped chocolate pieces.
- Cover the dough tightly and refrigerate for 1 to 3 days, depending on how tangy and developed you want the flavor.
- When ready, preheat the oven to 175°C (350°F). Scoop even portions of dough onto a lined baking sheet, gently flattening each ball. Bake for 14 to 18 minutes, until the edges are golden brown. Allow cookies to cool completely before removing from the baking paper.
Notes
Tips
- For a cakier cookie, beat the egg into the butter and sugar until the mixture is light and fluffy. If you prefer a thinner, crispier cookie, just mix the egg in until combined—no extra beating needed.
- Make sure to mix the chopped chocolate evenly into the dough before chilling, since once it’s cold, the chocolate pieces won’t move around much.
- Store the dough in a bowl with a tight-fitting lid or wrap it well to keep fridge odors out during the long rest.
- Using a cookie scoop helps portion the dough evenly so your cookies bake uniformly. No scoop? A level coffee scoop or spoon works just fine, too!
Variations
- Whole Wheat Cookies: Swap in whole wheat flour for a nuttier, more nutritious cookie. Freshly milled soft wheat flour works beautifully here, though the dough may feel a bit stiffer — if so, add an extra tablespoon or two of sourdough discard to loosen it up.
- Sweeter Cookies: Since fermentation eats up some of the sugar, cookies fermented for 3 days taste less sweet than usual. If you want them sweeter, try baking the dough after 1 or 2 days instead.
- Less Tang: To keep the sourdough flavor mild, use fresher discard (less than 24 hours old) or even active starter. The longer you ferment, the tangier the cookies get, so feel free to experiment!
Servings: 24
Calories: 203kcal