Let me tell you, sourdough cookies are a game changer! They bring a delightful chewiness and a hint of tang that you just can’t get from regular cookies. I still remember the first time I baked a batch; the aroma filled my kitchen and made my mouth water! Using sourdough starter not only gives these cookies a unique flavor, but it also makes them a fantastic way to use up any leftover starter you might have. Trust me, once you take a bite of these warm, gooey treats, you’ll be hooked! This recipe is incredibly easy, and you’ll find yourself whipping them up again and again. Perfect for sharing or just indulging yourself!
Ingredients for Sourdough Cookies
Here’s what you’ll need to create these scrumptious sourdough cookies. Don’t worry, it’s all pretty simple!
- 1 cup sourdough starter (make sure it’s active and bubbly for the best flavor)
- 1/2 cup unsalted butter, softened (this helps create that perfect chewy texture)
- 1 cup packed brown sugar (it adds a lovely depth of flavor and moisture)
- 1/2 cup granulated sugar (for a little sweetness)
- 1 large egg (room temperature is best for mixing)
- 1 teaspoon vanilla extract (trust me, it makes a difference!)
- 2 cups all-purpose flour (this gives the structure to the cookies)
- 1/2 teaspoon baking soda (to help them rise just perfectly)
- 1/2 teaspoon salt (to enhance all those delicious flavors)
- 1 cup chocolate chips (or more if you’re feeling indulgent!)
That’s it! Gather these ingredients, and let’s get baking!
How to Prepare Sourdough Cookies
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it ensures that your cookies bake evenly. Trust me, there’s nothing worse than cookies that are burnt on the outside and raw in the middle!
Mix Wet Ingredients
In a large mixing bowl, start by combining your active sourdough starter and softened butter. Mix them together until they’re nice and smooth. Then, add in the packed brown sugar and granulated sugar, mixing well to combine. Next, beat in the egg and vanilla extract until everything is well incorporated. You’ll love how creamy and fragrant this mixture becomes!
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps to evenly distribute the baking soda and salt throughout the flour, ensuring your cookies rise perfectly!
Combine Wet and Dry Mixtures
Now, gradually add the dry ingredients to your wet mixture. I usually do this in batches, mixing gently after each addition. You want to stop mixing as soon as you see the flour disappear—overmixing can lead to tough cookies, and we definitely don’t want that!
Add Chocolate Chips
Once the dough is just combined, it’s time to fold in those delicious chocolate chips. Use a spatula to gently incorporate them, making sure they’re evenly distributed throughout the dough. This is where the fun really begins!
Bake the Cookies
Drop spoonfuls of dough onto a baking sheet lined with parchment paper, giving them some space to spread out. Bake for about 10-12 minutes, or until the edges are golden brown. You’ll know they’re done when you see a slight golden hue around the edges and the centers look set. Let them cool on a wire rack for a few minutes before diving in!
Tips for Success
To ensure your sourdough cookies turn out absolutely perfect, here are a few pro tips! First, if you prefer softer cookies, take them out of the oven just a minute early; they’ll continue to firm up as they cool. For a crunchier texture, let them bake a bit longer, but keep an eye on them to avoid burning. Also, don’t forget to store your cookies in an airtight container. They’ll stay fresh and delicious for up to a week—if they last that long! If you want to freeze them, wrap each cookie individually and pop them in the freezer; just thaw at room temperature when you’re ready for a treat. Trust me, these tips will have you baking like a pro!
Nutritional Information
These delightful sourdough cookies are not only tasty but also relatively easy on the waistline! Each cookie is approximately 150 calories, with 7g of fat, 2g of protein, and 20g of carbohydrates. They also contain about 10g of sugar and 80mg of sodium. Keep in mind that these values are estimates and can vary based on your specific ingredients. Enjoy them guilt-free as a delicious treat!
FAQ About Sourdough Cookies
Can I use active dry yeast instead of sourdough starter?
While you can technically use active dry yeast, I definitely recommend sticking with sourdough starter! The beauty of sourdough cookies lies in that unique flavor and chewy texture that comes from the fermentation process. Sourdough also adds a delightful tang that you just won’t get from yeast alone. Plus, using your starter means you’re making the most of what you already have—what a win-win!
How can I make these cookies gluten-free?
If you’re looking to make gluten-free sourdough cookies, you can substitute regular flour with a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum for structure. Another option is to use almond flour for a nutty flavor, or even oat flour if you want something a bit different. Just keep in mind that the texture might vary a bit, but they’ll still be delicious!
What can I use instead of chocolate chips?
If chocolate chips aren’t your thing, don’t worry! You can easily swap them out for chopped nuts like walnuts or pecans for a nice crunch. Dried fruits like cranberries or raisins can also add a lovely sweetness. Or, if you’re feeling adventurous, try white chocolate chips or butterscotch chips for a fun twist. The possibilities are endless!
Why You’ll Love This Recipe
- They’re incredibly easy to make, perfect for both novice and experienced bakers!
- The unique flavor of sourdough adds a delightful twist to traditional cookies.
- It’s a fantastic way to use up leftover sourdough starter, minimizing waste.
- The chewy texture keeps you coming back for more—trust me, you won’t be able to eat just one!
- These cookies are a hit with both kids and adults, making them a great treat for all ages.
- They can be customized with your favorite mix-ins, so you’ll never get bored!
Storage & Reheating Instructions
To keep your sourdough cookies fresh and delicious, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies! Just wrap each one individually in plastic wrap or place them in a freezer-safe bag. They’ll stay good for up to two months. When you’re ready to enjoy them, simply let them thaw at room temperature. If you prefer a warm cookie, pop them in the microwave for about 10-15 seconds, and they’ll be gooey and delightful again!
For more delicious recipes, check out our all recipes page!
Print
Sourdough Cookies: 7 Irresistible Treats You Must Try
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and chewy sourdough cookies that are easy to make.
Ingredients
- 1 cup sourdough starter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the sourdough starter and softened butter until smooth.
- Add brown sugar and granulated sugar, mix well.
- Beat in the egg and vanilla extract.
- In another bowl, combine flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 10-12 minutes or until golden brown.
- Let cool on a wire rack.
Notes
- Store cookies in an airtight container.
- You can replace chocolate chips with nuts.
- Adjust baking time for softer or crunchier cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: sourdough cookies, cookies, baking, dessert