Sourdough Sea Salt Chocolate Chip Cookies

These cookies, which are a cross between a traditional chocolate chip drop cookie and a scone, make scrumptious, satisfying use of sourdough discard. The low-for-a-cookie sugar content, flaked sea salt, and sourdough base come together for a nearly-savory twist on dessert that is deeply snackable and definitely counts as breakfast. Making them is a breeze too. All you do is put together a bowl of wet ingredients, a bowl of dry ingredients, mix them together until just combined, and then plop the dough on a baking sheet. From clean kitchen counter to clean kitchen counter, you’re looking at about 45 minutes of work.

Emily P.G. Erickson's Sourdough Sea Salt Chocolate Chip Cookies recipe in a snapshot/Scookies


1 stick butter

1/8 cup white sugar

1/8 cup brown sugar

1/2 cup unfed sourdough starter

1 egg

1/2 tablespoon vanilla extract

1 cup all purpose white flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup/to taste dark chocolate chips

Flaked sea salt

Kitchen tools: 2 mixing bowls, spatula, stand mixer or hand beater, wooden spoon, dough scooper or 2 spoons, cookie sheet, parchment paper, cooling rack.

YIELD: 12-15 cookies

Cookie crew making Emily P.G. Erickson's Sourdough Sea Salt Chocolate Chip Cookies/Scookies
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Use a stand mixer or hand beater to cream the butter and sugars in one bowl.
  3. Add the sourdough starter, egg, and vanilla extract. Mix well.
  4. In the second bowl, combine the flour, salt, and baking soda. Mix well.
  5. Detach the first bowl from the stand mixer/set down the hand beater. Grab your wooden spoon. Pour the second bowl into the first in two stages. Give a few quick stirs until just combined.
  6. Add the chocolate chips. Give a few quick stirs until just combined.
  7. Use the dough scooper or spoons to drop the dough onto the cookie sheet. Aim for approximately 3 tablespoons worth of dough per cookie. You’ll be able to fit about 9-12 per cookie sheet. Use the spatula to get all the gooey bits.
  8. Sprinkle with flaked sea salt.
  9. Put the cookie sheet in the oven for 9 minutes. If you’re baking with kids like I was, you may find yourself with some monster cookies. Larger cookies will take more time, look for a consistent light golden brown color as your cue that they’re cooked through.
  10. Place the cookies on the cooling rack.
  11. Let the cookie sheet cool a bit and then fill it up with more dough repeating steps 7 to 10 until you’re all done.
  12. Eat!
Baby eating Emily P.G. Erickson's Sourdough Sea Salt Chocolate Chip Cookies/Scookies

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