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Sourdough Chocolate Chip Cookies
Natasha Kravchuk · natashaskitchen.com · Original Recipe
These are the best sourdough chocolate chip cookies made with sourdough discard! I have tested this recipe to create a perfectly chewy, moist, crunchy, and decadent cookie that you'll crave! They are
3
chewiness
2
crispiness
1
cakeyness
3
thickness
3
spread
3
richness
2
sweetness
3
complexity
balancedclassic
Ingredients
all-purpose flour )(measured correctly (Switch to metric measurements)2 cup (250g)
cornstarch1.5 tsp (4g)
baking soda0.5 tsp (3g)
baking powder0.5 tsp (2g)
fine sea salt0.75 tsp (2g)
unsalted butter(melted & cooled to 90°F)12 tbsp (170g)
packed light brown sugar1 cup (140g)
granulated sugar0.333 cup (67g)
sourdough discard(ribbon-thin**)0.5 cup (70g)
whole egg + 1 extra yolk1 each (50g)
vanilla extract2 tsp (8g)
semisweet chocolate chips(plus 1/4 cup more for topping after baking)1.333 cup (227g)
Total dough weight994g
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 20-22 min
- Chill
- 30 min
- Yield
- ~16 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 0.8. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.47 (47th percentile)
Flour:Sugar1.21 (42th percentile)
Brown:White Sugar2.10 (80th percentile)
Egg:Flour0.20 (36th percentile)
Chocolate:Flour0.91 (55th percentile)
Fat %17.1 (61th percentile)
Sugar %20.8 (60th percentile)
Hydration0.20 (29th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.47
Flour:Sugar
1.21
Brown:White Sugar
2.10
Egg:Flour
0.20
Chocolate:Flour
0.91
Fat %
17.1
Sugar %
20.8
Flour %
25.2
Hydration
0.20