The sourdough raisin chocolate chip recipe is a perfect blend of sweet, salty, crispy, and tangy. It’s worth every bite.
Packed with chocolate chips and sweet raisins, this recipe is filled with goodness and will satisfy your sweet tooth cravings.
You can also prepare this and store it in the fridge overnight or for up to two days. Fermenting these sourdough cookies will bring out the starter’s tanginess and its also good for digestion.
These mouth watering cookies will not last long at the table. If you love this perfect blend of raisins and chocolate chips, you will certainly love the sourdough oatmeal raisin chocolate chip cookies even more.
Tools you may need
- Stand Mixer with paddle attachment –
- Mixing bowl
- Ice cream scoop or cookie scoop (optional)
- Baking sheets
Ingredients notes
The full ingredients list, along with the correct measurements, can be found in the recipe card down below.
Sourdough starter– sourdough discard, or you can use active sourdough starter as well.
All-purpose flour– gives the cookies softness in the middle with crispy edges.
Chocolate chips– You can use semi-sweet, dark chocolate chips, white chocolate chips, or a mix of white and dark chocolate whichever you prefer. You can also use chocolate chunks, that’ll add to its thickness and looks even more appetizing. That is what my family prefers for sure.
Butter– preferably unsalted butter; however, you can use salted too if you just omit the salt.
Raisins– They will enhance the flavor and chewy texture of the sourdough cookies. In addition to that, raisins give added moisture to the cookies.
Tips for mouth watering Sourdough Cookies
Bake the cookies to your preferred taste. You need to start checking at 7 minutes until the cookies are baked till your texture preferences. If you want chewy cookies, bake it for 6 to 8 minutes, or you can bake it a little longer if you want more crunchy edges.
Bake the cookie dough right away or keep it inside the fridge for two to three days for a more enhanced flavor.
Remove the cookies right away and place it on the cooling rack.
Add some flaky salt on top to add more exotic taste.
How to Make Sourdough Chocolate Chip Cookies
At this point, you may cover the bowl with a tight lid or plastic wrap. Place it inside the fridge for at least a few hours or up to three days. If you prefer a slightly tangy flavor keep the dough inside the fridge overnight or even for 2 to 3 days.
Shape
7. Preheat the oven for 375deg F.
8. Bake in a preheated oven for 8-12 minutes or until the edges are golden brown.
7. As soon as its baked, transfer the cookies on the cooling rack. Serve and Enjoy!
How to store Sourdough Chocolate Chip Cookies
Although, these baked chocolate chip cookies are fantastic right out of the oven with a delicious ooey-gooey melted chocolatey center, or you can let them cool down and enjoy the large chunks instead. We prefer them especially after they’ve been chilled in the fridge. However, after they have cooled down to room temperature, you have the option to store them in an air tight container for up to a week . Be aware that they’ll get softer the longer you store them.
More Sourdough Recipes
- Easy Sourdough Sandwich Bread
- easy sourdough raisin chocolate chip cookies
- Easy Homemade Sourdough Discard Rosemary Crackers
- The Best Easy Homemade Sourdough Brioche Rolls
- The Best Easy Sourdough Cinnamon Chocolate Babka
If you make this recipe and like it, please let me know by leaving me a comment down below. Also, don’t forget to rate this recipe 5 stars!
sourdough chocolate chip cookies
Ingredients
Equipment
Method
- In a medium-sized bowl, mix together the dry ingredients: flour, baking soda, baking powder, and salt. Set Aside. (232 g all-purpose flour, 3 g baking soda, 2 g baking powder, 3.5 g salt)
- Using a stand mixer with a paddle attachment, combine together the softened butter, sugar cane, and brown sugar until smooth, and creamy. Slowly add sourdough discard and the eggs. Continue mixing until it's well combined. ( 113 g softened butter, 119 g sugar cane or granulated sugar, 119 g dark brown sugar, 86 g sourdough discard, 1 egg)
- .After that, you will slowly add the dry ingredients to the wet ingredients. Mix until mostly fully blended. Do not overmix your cookie dough.
- Fold in your chocolate chips and raisins. Mix until well merged together.
- At this point, you may cover the bowl with a tight lid or plastic wrap. Place it inside the fridge for at least a few hours or up to three days. However, If you prefer a more slightly tangy flavor, keep the dough inside the fridge overnight or even longer for 2 to 3 days. The longer it is kept in it the more tangy the flavor.
- Scoop the cookie dough using a cookie scooper, place it on the prepared baking sheet.
- Place the cookie dough on the sheet where there is about 2 inches between each cookie.
- Preheat the oven for 375deg F.
- Bake in a preheated oven for 8-12 minutes or until the edges are golden brown.
- As soon as its baked, transfer cookies onto the cooling rack. Serve and Enjoy!
