Can I use active starter?

Yes, but with a caveat. Active starter is aerated (filled with gas), so volume measurements will be inaccurate. If you use active starter, you must use a scale to weigh out the 100g. Active starter may also result in a slightly puffier, more cakey cookie compared to the dense chewiness of discard.

Can I halve this recipe?

Since this recipe uses 2 egg yolks, it is very easy to halve! Simply cut all ingredients by 50% and use 1 yolk. However, I recommend making the full batch and freezing the extra dough balls. You’ll thank yourself later!

Why bake at 325F instead of 350F?

Standard cookies bake at 350°F or 375°F. However, the acidity in sourdough starter and ratio of water to fat requires a lower temp so the cookies have time to spread before setting, otherwise you'll get tall, unevenly baked cookies.

How long do I need my discard to be out of the fridge before using?

It depends on your kitchen temperature, but usually 30–60 minutes is enough. You just want to take the chill off so it doesn't shock the butter. If you are in a rush, you can microwave the discard for 5–10 seconds (carefully!) just to warm it slightly, but do not cook it!

Can I make these gluten free?

I have had success using a high-quality 1-to-1 Gluten Free Baking Flour (like King Arthur Measure for Measure or Bob’s Red Mill). The texture will be slightly less chewy, but still delicious. Note: Ensure your sourdough starter was also maintained with GF flour

Best Sourdough Chocolate Chip Cookies (Quick & Soft)

Description

Soft and chewy bakery-style sourdough chocolate chip cookies made easy with no chilling time required. Just mix and bake!

Ingredients

3 cups (390g) all-purpose flour
1 tsp (5g) baking soda
½ tsp (3g) baking powder
1 tsp (5g) fine salt
¼ tsp cinnamon (optional)
1 cup (227g) unsalted butter, softened
½ cup (110g) granulated sugar
1 cup lightly packed (215g) light brown sugar
2 tsp (8g) pure vanilla extract
2 large egg yolks
½ cup (100g) sourdough discard, room temperature, fed at 1:1 ratio
12 oz (340g) chocolate chips, divided
Flaky sea salt like Maldon for finishing (optional)

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Instructions

Preheat oven to 325°F and line baking sheets with parchment paper.
Combine flour, baking soda, baking powder, salt, and cinnamon in a medium bowl and whisk to combine. Set aside.
Add the butter, granulated sugar, and brown sugar to the bowl of a stand mixer and cream for 3 minutes until the mixture has lightened in color.
Add the vanilla and egg yolks to the creamed sugar and butter and beat until fully incorporated. Mix in the sourdough discard, scraping down the sides of the bowl to make sure everything is mixed evenly.
Add half of the dry ingredients to the wet ingredients and slowly mix in. Add the remaining dry ingredients and mix until just barely incorporated. Add 10 oz of the chocolate chips, reserving about 2 oz for pressing into the tops. Mix until just combined—be careful not to overmix as that will make your cookies tough.
Scoop cookie dough with a 2 tablespoon scoop into balls and roll so they're smooth. Place 6-7 dough balls on a parchment-lined half sheet pan with space between for spreading. Press reserved chocolate chips into the tops.
Bake for 10-12 minutes at 325°F, until just barely browned on the edges and set on top.
Transfer baked cookies to a cooling rack and allow to cool.