A light blue background topped with golden chocolate chip cookies

Sourdough cookies

Name: Sourdough cookies
Total time: 25 min
Yield: Makes 10
Ingredients: 200g salted butter softened; 125g soft dark brown sugar; 125g caster sugar; 1 egg; 1⁄2 tsp vanilla extract; 100g sourdough starter; 125g plain flour; 125g wholemeal rye flour; 1⁄2 tsp baking powder; a pinch sea salt flakes plus extra to serve; 150g dark chocolate chopped into chunks

Adam Bush

Published: September 6, 2021 at 10:02 AM

Save recipe

Makes 10

Easy

Total time: 25 mins

+ chilling

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

Make the most of your leftover sourdough starter by making a batch of moreish chocolate chip cookies. We've added rye flour for a nutty depth of flavour

Skip to ingredients

Alternatives

Complete the dish

This recipe requires a sourdough starter. For more sourdough discard recipes, check out our sourdough brownies, sourdough pancakes and sourdough breakfast buns. Also read our guide on how to make sourdough and best sourdough recipes for a healthy gut.

Get tips and tricks through your earphones with our podcast sourdough lowdown here.

For more cookie recipes, try our sugar cookies, chocolate chip cookies and cereal cookies.

Ingredients

200g salted butter

softened
125g soft dark brown sugar
125g caster sugar
1 egg
1⁄2 tsp vanilla extract
100g sourdough starter
125g plain flour
125g wholemeal rye flour
1⁄2 tsp baking powder
a pinch sea salt flakes

plus extra to serve
150g dark chocolate

chopped into chunks

Method

step 1

Beat together the butter and sugars using electric beaters until light, thick and fluffy, then add the egg and vanilla extract, and whisk again until really light and fluffy.
step 2

In a separate bowl, mix together the starter, flours, baking powder and a pinch of salt, then fold into the butter mixture to make a dough. Fold in the most of the chocolate, reserving a few of the larger chunks.
step 3

Line two large baking trays with baking paper or silicone baking mats. Use an ice-cream scoop to make 10 dough balls, then place them on the trays ensuring there are large gaps around each one (the cookies will spread in the oven). Push the chunks of reserved chocolate into each ball and chill in the fridge for 1 hour.
step 4

Heat the oven to 200C/fan 180C/gas 6. Bake the cookies for 12-14 minutes or until just set, and a little brown at the edges. Cool on the trays for 10 minutes before transferring to a wire rack to cool completely. Sprinkle with extra sea salt, if you like.

Make the most of your sourdough starter with our pretzel brownies recipe

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue