Grammy's Kitchen · Chocolate Chip Cookies · Sourdough Chocolate Chip Cookies
One of 88 chocolate chip cookies recipes we measured
from sugarspunrun.com
254 cooks on sugarspunrun.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 88.
| this recipe | typical | |
|---|---|---|
| fat | 69% | 67% |
| total sugar | 105% | 95% |
| brown sugar share of total sugar | 62% | 53% |
| egg | 30% | 27% |
| leavener | 3% | 2% |
| salt | 1% | 1% |
| mix-ins | 52% | 94% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 cup unsalted butter |
| 213 g | 1 cup light brown sugar (firmly packed ) |
| 133 g | 2/3 cup granulated sugar |
| 100 g | 2 large egg yolks (room temperature preferred) |
| 6 g | 1 1/2 teaspoons vanilla extract |
| 2/3 cup sourdough discard | |
| 330 g | 2 3/4 cup all-purpose flour |
| 4 g | 1 teaspoon baking powder |
| 5 g | 1 teaspoon baking soda |
| 4 g | 3/4 teaspoon salt |
| 170 g | 1 1/2 cups semisweet chocolate chips or 6 oz chopped semisweet or dark chocolate bar |
| Flaky sea salt (for sprinkling) |
Method: 12 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve been experimenting with SD cookies for a little while now and these are by far the best! I made these for the first time this morning and committed to a double batch. My first screw up was that I added the dry ingredients to the wet and stirred a few time” — a cook, 5.0★
“I had the same experience! First of all these are one of the best chocolate chip cookie recipes I’ve ever made. I found that when I baked them right after making the dough and then after refrigerating for just one night that the cookies were at their best. The” — a cook