Chewy Sourdough Chocolate Chip Cookie Bites
Equipment
- 2 Mixing bowl
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 Electric mixer optional
- 2 Baking sheet
- 2 silicone baking mat or sheet of parchment paper
- 1 Cookie scoop 1 tablespoon size
- 1 wire cooling rack
- 1 Kitchen scale optional
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 113 gram unsalted butter softened
- 100 gram light brown sugar packed
- 60 gram granulated sugar
- 1 large egg room temperature
- 120 gram sourdough starter discard unfed
- 1 teaspoon vanilla extract
- 160 gram all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 170 gram semisweet chocolate chips
- 50 gram mini chocolate chips optional
- 30 gram chopped toasted pecans optional
- flaky sea salt for topping, optional
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment.
- In a mixing bowl whisk together flour, baking soda, and fine sea salt and set aside.
- In a separate bowl cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the egg, vanilla extract, and sourdough starter discard until smooth and fully combined.
- Fold the dry ingredients into the wet mixture just until no dry streaks remain.
- Stir in the semisweet chocolate chips, and if using, mini chips and chopped pecans.
- Chill the dough in the refrigerator for 30 minutes to help the bites keep their shape.
- Scoop 1 tablespoon portions of dough onto the prepared sheets, spacing about 2 inches apart.
- Bake one sheet at a time for 8–10 minutes until the edges are set and the centers look slightly underbaked.
- Immediately sprinkle with flaky sea salt if desired and let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Using unfed sourdough discard adds tang and chew; if your discard is very thin, hold back 1–2 tablespoons of sourdough or add 1–2 tablespoons extra flour to maintain a scoopable dough. For thicker, chewier bites, chill up to 2 hours and bake from cold; for thinner, crisper edges, skip the chill and bake right away. Rotate the pan halfway for even browning, and pull the cookies when the centers are just pale to keep them soft. You can swap in dark chocolate chunks for pools of melted chocolate, and toasted nuts add crunch without overpowering the flavor. Store airtight at room temperature for 3–4 days or freeze scooped dough balls for up to 2 months and bake from frozen, adding 1–2 minutes.
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