An easy, yet decadent recipe for homemade soft & chewy chocolate chip cookies made with leftover sourdough discard or bubbly active starter- your choice! The dough can be made in advance and baked straight from the fridge for convenience.
If you need a break from baking sourdough bread, bake cookies. Sourdough cookies. Made with bubbly active starter (for extra puffiness) or even leftover starter (excellent sourdough discard recipe) you’re guaranteed this: delightfully soft & chewy cookies and puddles of oozy dark chocolate every time.
And here’s the kicker: they’ll actually stay soft and chewy beyond the first 5 minutes out of the oven!
About The Recipe
My version is adapted from “The Cookie Book” by Rebecca Firth.
It’s a fantastic resource packed with over 75 inspiring recipes, easy to follow instructions and really beautiful pictures (I think I gained 5 lbs. just looking at it).
But here’s what I love most: there’s a chapter specifically dedicated to homemade chocolate chip cookies! There’s classic soft and chewy, thin and crispy, brown butter chocolate chip, tahini macadamia nut…
I mean, does it get any better?
So, What’s the secret to soft & chewy SOURDOUGH chocolate chip cookies?
You cant just throw brown sugar or an egg yolk into the mix and hope for the best.
The secret is an intentional combination of both ingredients and technique that deliver a soft and chewy element.
Let’s talk about this more, shall we?
WHY This Recipe Works
- Brown Sugar: has the ability to retain more moisture during the baking process. When used in a higher proportion to regular granulated sugar, it results in a wonderfully soft cookie.
- Sunflower Oil: is fantastic in baking because of its neutral flavor and its ability to keep baked goods soft. You already know this if you’ve made muffins and quick breads before, but rarely do we see oil in a cookie recipe. So unique!
- Milk: According to King Arthur Flour, the natural fat and sugar in milk adds “extra tenderness and richness.” Their article goes into more specific detail (apologies, my scientific narrative is limited).
- Flour Blend: Rebecca uses both bread flour and all purpose flour for best results. Bread flour, which is higher in protein than all purpose flour will add more chewiness to the cookie.
- Lots of Chocolate Chunks: The dough bakes up puffier around the rugged edges of chopped chocolate chunks. Good old chocolate chips from the bag will work too, but the cookies won’t have the same look.
- Sourdough Starter: This is my addition to Rebecca’s original recipe. I used bubbly, active sourdough starter for extra puffiness. And boy, does it work well! Leftover sourdough discard is fine too. And no, the cookies do not taste sour. They are wonderfully sweet and delicious.
Tip: For best results, use a 100% hydration starter. This type of starter is fed with equal parts flour and water by weight and has a consistency similar to thick pancake batter. If you need a sourdough starter, follow my Beginner Sourdough Starter Recipe (it takes about 7 days and up to two weeks to become active).
About the Technique
After the cookie dough is made, it needs to chill for about 1 hr. for puffy cookies.
You can leave the dough overnight if you wish, although the flavor will change slightly. I’ve found the cookies to be nuttier and slightly less sweet 24 hrs. later.
Then, you’ll roll the dough by hand like a meatball and bake in the top third of the oven.
TIP: Rebecca says baking higher up in the oven bronzes the cookie and cooks the exterior more than the center which adds to the desired soft and chewy texture. Who knew? I’ve always been a center rack baker.
BOTTOM LINE?
These sourdough chocolate chip cookies are calling your name!
The flavor is rich, sweet, salty and extremely chocolatey.
Serve warm or at room temperature and I guarantee you’ll be the most popular person in the house.
Oh, and get The Cookie Book. Her fresh lemon madeleines are to-die-for…
Print
Soft & Chewy Sourdough Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 50 Cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
An easy, yet decadent recipe for homemade chocolate chip cookies with sourdough starter (so soft and chewy!). The dough can be made in advance and baked straight from the fridge. Recipe adapted from The Cookie Book, by Rebecca Firth. I’ve also included the original non-sourdough version in the recipe notes below.
Ingredients
- 8 tbsp. (115 g) unsalted butter
- 1 cup (210 g) light brown sugar, packed
- 1/2 cup (96 g) granulated sugar
- 2 large eggs, room temperature
- 2/3 cup (158 ml) sunflower seed oil or other neutral oil
- 1/2 cup (100 g) bubbly, active sourdough starter OR leftover sourdough discard (100% hydration)
- 1 tbsp. milk, room temperature
- 1 tbsp. real vanilla extract
- 1 3/4 cups (238 g) all purpose flour (see notes below)
- 1 1/2 cups (204 g) bread flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 1/4 tsp. fine sea salt
- 2 1/2 cups (300 g) chopped dark, semi sweet, or milk chocolate (or a combination)
Notes & Substitutions
This recipe can be made without sourdough stater. Simply decrease the amount of all purpose flour to 1 1/2 cups (204 g) total.
Instead of chopped chocolate chunks, you can go the traditional route and use (1x) 340 g bag of semi-sweet chocolate chips instead. My kids prefer the chips to chunks because the latter is too rich for them (they’ll learn one day).
Rebecca’s original recipe calls for only 1 tsp of salt with the optional dusting of flaky sea salt, such as Maldon, to sprinkle on top of the cookies. I didn’t have any flaky salt when I made this recipe. So, I increased the total amount of salt to 1 1/4 tsp instead. Delicious!
I used King Arthur Flour for this recipe. Their bread flour contains 12.7% protein and their all purpose flour is about 11.7%. If you’re using another brand with a lower protein content, or you choose to make these cookies with all purpose flour only, the dough might be too sticky. Please add additional flour (not too much!) if necessary.
Instructions
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar until light and fluffy, about 4 minutes.
Add the eggs, one at a time, beating well after each addition. Add the oil, sourdough starter, milk and vanilla. Mix well. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all purpose flour, bread flour, baking powder, baking soda, and salt. Add this to the wet mixture (in batches) and mix on low speed until just combined.
Fold in the the chocolate chunks with a wooden spoon. Check the bottom of the bowl to make sure the ingredients are fully blended. The dough should be soft and not stick to your hands.
Cover and chill the dough for 1 hr. The dough can be baked cold.
Preheat your oven to 350 F. Set the oven rack to the top third, about 6 inches from the heat source. Line 2 rimmed baking sheets with parchment paper.
Portion the dough into 2 heaping tbsp. balls (about 30 g each). Then gently roll by hand like a meatball. Place onto the baking sheets 3 across and 4 down, about 2 inches apart. Bake 1 pan at a time.
Bake the cookies for 11-12 minutes. They will be light golden brown when ready. Cool on the baking sheet for 15 minutes to set up, and then transfer to a wire rack.
Notes
Do not over bake these cookies. They will become more crisp but still fantastic to eat!
Comments
Amy says
These turned out fantastic!
Shruti says
Hi! I followed the recipe to the dot but it only yielded me about 25 cookies. I wondered if maybe I misread recipe with regards to the size of the balls to bake: the recipe says 2 heaping tbsp (which would be 60g each) which is what I did…But then the recipe also says 30g each and now I am confused:)
Shruti Gollerkeri says
Delicious cookies irrespective:)
Gina Sperry says
Hi! What would the brown sugar to maple syrup conversion look like? Thanks!
Leslie says
These were excellent! I’ve been baking sourdough for a couple of years now (pandemic induced hobby) and how it has never occurred to me to try cookies with the discard I’ll never know! I mixed up the batter in the morning and popped in fridge for the work day, then my daughter baked them when she got home from school – win win crowd pleaser!
Stephanie Wee says
I was searching for a sourdough discard choc chip recipe and decided to try yours. Was glad I did. Cookies came out nicely. Maintained its shape very well and didn’t spread out. I prefer a crunchy texture so I reduced the brown sugar portion. Cookie was light and crunchy. Love it. It’s a keeper. Thanks Emilie
Paulina says
hello! have you (or anyone) tried using brown butter for this recipe?
Kristin says
Question…You may already have answered this, but can you freeze cookie dough balls to bake later? My dough is chilling in the refrigerator now. Look forward to trying these…the dough texture and taste is amazing even unbaked;)
Don says
Made these today and they taste amazing. However, my dough did feel quite wet and oily. I was careful to follow the recipe to the letter, but when the oil went in, it did feel like a lot. Looking at your photos, yours definitely look less greasy and more crumbly. Mine were like little greasy balls. Still came out tasting great, more cakey and crumbly than chewy I’d say. Any idea what I might be doing ‘wrong’? Thanks!
Emilie Raffa says
Hi Don! Did you weigh or measure the ingredients? And what brand of flour did you use? Thank you! :)
Don says
I used Sainsbury’s (UK supermarket) own brand flour. I weighed all solid ingredients, measured liquid. I have noticed that when I measure liquid in a jug, my digital scales tell me it’s a bit under-weight.
Still tasted amazing! Going to have another go tomorrow, but I think I need to bring the oil down.
Emilie Raffa says
Perfect, thanks! It’s most likely the flour. If using plain flour only (and not plain flour + bread/strong flour) then the texture will be off. The batter won’t be able to absorb any extra liquid. So, in your case (as you’ve already figured out) try to bring the oil down to compensate.
Don says
Thanks for your response! I did use bread flour as well as plain. This time I reduced the oil to somewhere between 1/2 and 2/3 cup on the measuring jug (about 120ml). Batter came out absolutely perfect, so I reckon it’s just adjusting to whatever flour I’m using! I made them with dark, milk and white chocolate and I’m now slightly worried as I can’t seem to stop eating them!!! :D
H says
I had the same experience. In my case, I missed the bread flour amount amd only added the AP flour. Lesson learned, don’t try a new recipe after bedtime 😄
Bonnie Kramer says
There I’ve calls for a tablespoon of vanilla. I’ve been EF used more than a teaspoon. Is it a typo or do you use that much vanilla? Happy to make these tomorrow; a great find. Thank you, Bonnie
Emilie Raffa says
The measurements are correct. Enjoy!
Zuhair says
Will it be chewy and soft when baked in convection oven?
Emilie Raffa says
Zuhair, as long as the oven is set to the right temp (when converted to convection), I don’t see it being a problem! Enjoy!
Zuhair says
So the convection oven will be -20 from the recipe temperature?
Prita says
This is super delicious. Our favorite
Prita says
I wonder why do you use both baking powder and baking soda? I tried only using baking powder and the result was different. It’s not as chewy and big as if use baking soda.
Is there any substitute of baking powder and baking soda? I’m trying to reduce the use of artificial ingredients, try to use natural ingredients only. Thanks.
Emilie Raffa says
Prita, both are used to achieve a soft and chewy texture. This is why when you omitted the baking powder, the cookies were different. At this time, there are no substitutes (that have been tested). Thanks!
Emilie Raffa says
Fantastic! Thanks so much for the feedback!
Prita says
You’re welcome. Btw, can I use cheddar instead of chocolate? For variation. 😉 Thanks.
Emilie Raffa says
Oooo…. never tried it! Let us know if you experiment :)
Sofie says
Very good cookies! My first time baking cookies and it’s super easy and straightforward.
I have cut down sugar by 40% and reduced oil to 60ml (use extra virgin oil) and cookies turned out very well. Thank you for sharing your recipes with us!
Sarah says
So good! I made 1/2 a batch, but wish I had read the comments about freezing first. I will definitely make these again.
Vicki says
So good! We froze the cookie dough balls and for a month we have had fresh hot cookies a few times a week. Yum! I bake at for exactly 12 minutes from frozen – once i baked a little longer and we really missed the melty chocolate center. We wrapped each ball in greased paper and froze in a gallon ziplock. There is probably an easier way but this keeps the balls from sticking together.
TijeraT says
Thank you for this comment!! I froze some and was wondering how long to bake, also i freeze mine on a cookie sheet with a little space between them covered in plastic wrap and transfer to a ziplock once frozen
Kate says
Will never make any other chocolate cookie recipe. These are amazing. We have experimented and now use only the yolks of the eggs to reduce the water content as we prefer them a little less floppy (though still soft and chewy). Depending who’s cooking them we use dark, milk or white chocolate or a mix of all three! I freeze them as dough balls and they cook beautifully straight from frozen. I’m also working my way through your wonderful bread book and loving every recipe.
Kristin says
These are absolutely incredible! I’ve enjoyed all of your recipes and this one might be my favorite so far! I made mine substituting coconut oil and adding heath bar pieces to my chocolate. They had an incredible texture, being crisp on the outside with a chewy middle. Perfectly buttery and not too sweet. Definitely making these again soon. Thank you!
Emilie Raffa says
OMG sounds soooo good! That salty sweet kick from the heath bar bits must taste yummy. Glad you liked it!
Harriet Brook says
Can these go in the freezer?
Emilie Raffa says
Yes!
Diane Sandahl says
I have made this recipe several times now with great success. I will say that three generations of my family unanimously agree that adding the flaked salt to the top of the cookie is the best!! Thanks for another great recipe.
Genevieve says
These are the best cookies I have ever made. Thank you!
Eva says
Hi!
I just have a question regarding the amount of flour used in this recipe when made without a sourdough starter, I read that you’ll need to decrease the amount of flour when not using a starter, (so with the use of starter just like in this recipe, the amount of flour called for is increased ) but I’ve read elsewhere that when converting a regular recipe to a sourdough recipe, you need to -decrease- the amount of flour called in the recipe because a starter is already flour + water? So I just want to know the science behind it. I’m new to the whole sourdough thing and I’m trying to learn through reading blogs and asking professional bakers. Hope you could help me. Thank you!!! :)
Anna says
Hi! Is there anyway I can use only butter? These look amazing!
Emilie Raffa says
Yes! The texture will change but it can be done.
a says
Hmm it appears like your site ate my first comment (it was super long) so I guess I’ll
just sum it up what I submitted and say, I’m thoroughly enjoying
your blog. I as well am an aspiring blog writer but I’m still new to everything.
Do you have any helpful hints for beginner blog writers?
I’d definitely appreciate it.
Emilie Raffa says
Oh no! Thank you so much :) I’m happy to pass along a few tips. There are many ways to answer this, but in short, here’s what I wish I knew when first starting out…
There are a lot of moving parts with blogging (recipe testing, food shopping, cleaning, photography, customer service, writing, back end computer stuff etc), which is exciting and overwhelming at the same time. To stay on track, I compartmentalize my days into categories. So for example, on Mondays I might do writing only. On Tuesday, recipe testing only. The days are interchangeable but the discipline is not. And whatever I can’t do, like fix computer and website issues, I outsource.
Additionally, take a day for yourself to recharge. This needs to be something completely unrelated to blogging. It’s extremely important to exercise other parts of your brain. You’ll come back to blogging refreshed and ready to create. Hope this helps a bit! xx
Anna says
These cookies are so yummy! They turned out perfectly. I had Maldon salt so I only added 1 tsp of salt and then used the flaked salt on top of the cookies. It was helpful to read some of the other comments because I would have measured the oil in ml instead of by cups. Thanks for a great recipe and a good way to use up sourdough discard!
Heather says
I love how soft and chewy these turned out! I like a little more butter flavor in my cookies, is the oil what keeps/makes them soft or can I substitute some/all the oil for butter?
Emilie Raffa says
The oil, plus other factors, helps to keep them soft. But I’m sure you could play around with the ratio to get more butter flavor. Let us know if you experiment :)
Janet says
These cookies are phenomenal! A far cry from your average chocolate chip cookie. Just one word of caution though. You suggested portioning the cookies into “2 heaping tbsp or 30 gram balls”. Did you mean tsp? Two heaping tbsp balls are much larger than 30 grams.
My first dozen were huge! I took out the scale and weighed the remaining portions. The 30 gram cookies were a much more manageable size.
June says
Hello, I just made the cookies and my family really likes it. Soft and chewy as described. Good way to use the sourdough starter. I just want to ask, would it be possible let to omit/reduce the oil and replace/increase it with the butter? I am not sure but it seems to less buttery-smelling as I’d hoped. Many thanks!
Anita says
I just bought your cookbook! It is fantastic! I have recommended your website to several of my friends. Your sandwich bread has made sourdough work at our house! Carrot cake is fantastic! Cranberry pecan bread was a huge win and the chocolate chip cookies/banana bread were so yummy!!!!! Thank you so much!!! Your website has made sourdough easy…!
Genita Alexander says
Love this recipe. I used coconut oil in the recipe and it turned out wonderful. This is my go to recipe for chocolate cookies. I also only did the cookies with one tablespoon with the hopes they will last longer than a day. My teen and husband love these
Amy Murphy says
I just made these and they are yummy! I added about a half cup of macadamia nuts in place of the last half cup of chocolate. I altered the recipe for high altitude and it worked out perfectly! The dough is so yummy too with that tablespoon of vanilla and brown sugar in it. It is the most interesting cookie dough texture and was surprised that it wasn’t sticky at all as you said to expect that texture. I increased oven temp to 360 degrees for 10 minutes baking and decreased the sugar and baking soda content just a tad bc I am at 7,680 elevation. Thanks for the unique sourdough cookie recipe! Loving all your sourdough recipes, as I m new to baking with the mother!
Karla says
I made this using only the weight measurements. 158 ml of canola oil is 144 grams – WAY too much oil, the batter was not usable. for the oil I would go by measure not be weight.
Emilie Raffa says
Hi Karla! Thanks for your feedback. You raise a good point. Weight and volume measurements are not equivalent (only approximate).Additionally, the standard US cup(s) vary in size. This is most likely why the batter took on a different texture. Apologies that it didn’t work out!
Julie says
I also made the same mistake. While I baked the cookies longer, and they did have decent texture, the oil was overpowering. Suggest updating the recipe to make it clear the oil is by volume, not weight. I’ll try the recipe again knowing not to make this mistake again. Thanks for all of your recipes and notes.
Brenda Olson says
I made these this weekend did times 5 I added 2 12 tsp cinnamon they are so good and soft used only ap flour did 1c unsalted butter 1/2 c rag and 1 cup butter flavored crisco used a #50 scoop and got about 33 1/2 dozen I also added chopped nuts to half of the dough the starter I used had been in the refrigerator for 4 days and was good
Jabeen says
Hi Emilie,
I made them today . The only difference was i used canola oil and since my butter was salted i didnt add salt. It was delicious but didnt come our chewy. I made only half the quanitty carefully measuring everything on a scale. I love chewy texture and thats one of the reason i tried this recipe seeing “Chewy” :) Let me know what would have gone wrong. What makes the cookie chewy where i went wrong.
Emilie Raffa says
Hi there! It’s most likely because the recipe was halved, not because of the canola oil or the salted butter. This can happen sometimes in baking because most recipes are formulated to work with specific amounts that may or may not be successful when halved or doubled.
spoon says
thank you x infinity! i came for the beginner sourdough bread tutorial, i stayed for the buttermilk blueberry muffin recipe(i added lemon zest and juice), and now THIS!? my family and coworkers thank you!
Pat Stephens says
Hey there. Quick question regarding the 100% hydration starter. I have your sourdough starter that I feed with 1/2 cup flour and 1/4 cup water. I want to take this to use for my cookies but don’t know how to make it a 100% hydration starter. Can I just add extra water to it and let it sit for a bit to get bubbly?
Barb says
Pat Stephens that is 100% hydration starter.
Gemma says
I have baked soooo many choc chip cookies recipes over the past 10 weeks of iso life and they’ve all been average. Very average. I made these yesterday and they are phenomenal!!!!! Seriously the best choc chip cookies I’ve ever made.
I used olive oil 😱 as that’s all I had. The raw dough smelt and tasted so strongly of olive oil I was stressed I’d ruined them. But once they were cooked and properly cooled I couldn’t even tell there was olive oil in them.
Not sure I can ever make them again….I literally can’t stop eating them!!!!
Karen says
I made the Everyday Sourdough bread from your book tonight and used the discard for these cookies. The bread is bulk rising and the batter is in the fridge overnight.
When I bake chocolate chip cookies or oatmeal cookies, I usually bake one dozen cookies and then shape and freeze the dough balls for baking at another time. Will that work with this recipe? I’m uncertain since there is sourdough starter in the batter.
Thanks for your delicious recipes!
Karen
Emilie Raffa says
Hi Karen! Great question. You can totally do that. I’ve done this many times and it’s fine. Alternatively, baked frozen cookies work too.
TL says
If baking frozen dough, how long in the oven?
Elle says
I made these over the weekend and they were SO good! Perfect recipe for using sourdough starter. Will definitely make again, thank you!!!
Jutta Schneider says
This is definitely a keeper, great recipe! Just thought I’d point out that this recipe makes a lot more than 30 30g cookies. It made 49 plus all the raw dough I ate lol!!
Justine says
These were so good!! Didn’t even last a full day in my house!
Georgina says
Do you think the dough would freeze well? If I make a batch I’d probably want to freeze half of it for another time (don’t trust myself not to eat them all!!!)
Emilie Raffa says
Hi there! Yes, I do. Freeze the dough in portioned balls. The cookies also freeze well after baked and stored in a tiptop bag. I put them (frozen) in my kids’ lunch boxes and they defrost at room temp beautifully. Although, they do like to eat them frozen too, lol.
Rina says
If baking from frozen, do they need to thaw? Or can they go straight in to the oven? How long would you recommend in the oven then if they were still frozen?
Thank you!!! I baked one half and froze the other. They’re SO GOOD!!!!!!!
-R
Trina says
Thanks for the yummy recipe. Can’t wait to try it. Also, what is the best size Dutch oven to use for baking ny bread. I can’t afford the Le Creuset. I would like to purchase a less expensive one though. Thanks. I love your recipes and your instructions which are so helpful.
Trina
Emilie Raffa says
Hi Trina! 5 1/2 – 6 qt round is best. There are tons of affordable options out there. Enjoy!
Lorelei says
So I made this recipe tonight and I have a question are the oil measurements correct? I have a very oily dough, the chocolate bits are falling out of the dough because it seems so oilly. I also made sure I weighted everything out to make sure I have correct measurements. I have literal oil slicks on my cookie sheet after I put the balls on the cookie sheet. My raw cookie balls don’t look like your photo. For my second batch I added more flour and still very oily and the dough doesn’t seem very firm. The only thing I can think is maybe you have the oil measurements incorrect.
Emilie Raffa says
Hi there! Oh no! The amount of oil is correct; the quantity comes from the original recipe and was tested several times. Did you use a combo of bread flour AND ap flour? It could be an absorption issue. It could also be the brand of flour used (I used KAF for both with an 11.7% & 12.7% protein content respectively). Nevertheless, try reducing the oil to 1/2 cup next time.
Jennifer says
This happened to me too. I’m using AP and bread flour from a local bakery and have no idea what the protein content is so maybe that is the issue. I will try reducing the oil next time.
Brenna says
I’m just making these and realized 2 1/2 cups of chocolate does not equal 300g, but I’m leaning toward the 2 1/2 cups…as your photo looks sooooooo chocolatey and delicious!
I have been loving many of your recipes!
Emilie Raffa says
Hi Brenna! Volume and weight measurements are not equivalent; only approximate. It all depends on how fine/rough you chopped the chocolate! But always go with your gut…more chocolate is NEVER a bad thing. Glad you’re enjoying the recipes! :)
Lisa says
Hi Emilie. Definitely going to try these right away! Is it ok to use all-purpose flour? And for future (my husband doesn’t like chocolate chips) what about raisins instead of chocolate chips and a bit of quick oats for oatmeal cookies? Thank you!
Emilie Raffa says
Hi Lisa! Bread flour adds more chewiness to the cookie and absorbs more liquid in the dough. But using only all purpose should be ok (texture might change slightly). Might want to reduce the oil a bit, perhaps to 1/2 cup to make up for it. Use the same amount of raisins by weight. Reduce the total amount of flour and sub with oats for oatmeal raisin cookies. Yum!
Carly says
These look amazing. Do you use the discarded starter straight from the fridge? I’m new to this :)
Emilie Raffa says
Hi Carly! It depends on the condition it’s in. If your starter has been sitting in the fridge for a while with brown liquid on top, I wouldn’t use it. Too acidic. I typically use recently fed sourdough discard (basically, fed and collapsed starter) for best flavor. When in doubt, just smell it. It shouldn’t be used for sweet baked goods if it smells like vinegar.
Megan says
Is the type of milk specific? Can I use almond milk in this recipe?
Emilie Raffa says
I use dairy milk. Plant milk should be fine, unsweetened.
Rachel R says
Wow! These photos make me want to make the batter right now, bake tonight and binge on Netflix and cookies! Thanks for including the non-sourdough version. I have’nt had the courage to try that yet.
Emilie Raffa says
Enjoy, Rachel! They’re so yummy! xx
Courtney says
I am so happy for the quarantine because I have discovered “The Clever Carrot” and I am not one to read blogs. My family and I have tried many of your recipes and they will become new traditions. One question about this chocolate chip cookie recipe, what should I use if I do not have bread flour?
Samantha says
Same question, I hope to hear a recommendation soon! I’ve got everything else and am dying to make these :)
Emilie Raffa says
See below! xx
Emilie Raffa says
Hi Courtney! Thank you SO much! Using all propose flour only should be fine. The final texture might change slightly because higher protein bread flour will make the cookie chewier and it absorbs more liquid in the dough. Try reducing the oil to 1/2 cup to make up for the difference. Hope this helps!
Nina says
Hi, could I use Canola oil in this recipe?
Love your posts , your recipes are amazing, thank you!
Nina
Emilie Raffa says
Hi Nina! Thank you! Yes, absolutely. Canola oil would work.
Betsy says
I imported this recipe into Plan to Eat for future noshing. The software decided it was a Main Course. Smart software, eh? LOL
Emilie Raffa says
Haha… this is hilarious. And smart!