I’ll teach you how to make the softest, gooey sourdough chocolate chip cookies with rich flavor and that irresistible bakery-style look. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ CHOCOLATE CHIP SOURDOUGH COOKIES INGREDIENTS: * 265 g (2 cups + 2 Tbsp) all‑purpose flour, measured correctly * 4 g (1½ tsp) cornstarch * 3 g (½ tsp) baking soda * 2 g (½ tsp) baking powder * 4 g (¾ tsp) fine sea salt * 170 g (12 Tbsp) unsalted butter, melted & cooled to 90°F * 180 g (1 cup) packed light brown sugar* * 70 g (⅓ cup) granulated sugar * 125 g (½ cup) sourdough discard, ribbon‑thin** * 50 g (1 large) whole egg + 18 g (1 extra) yolk * 10 g (2 tsp) vanilla extract * 240 g (11/3 cup) semisweet chocolate chips, plus 1/4 cup more for topping after baking. 🖨 PRINT RECIPE HERE: natashaskitchen.com/sourdough-chocolate-chip-cookies/ SOURDOUGH STARTER RECIPE: natashaskitchen.com/sourdough-starter-recipe/ REGULAR CHOCOLATE CHIP COOKIES: natashaskitchen.com/soft-chocolate-chip-cookies-recipe/ 📖 ORDER MY COOKBOOK HERE: amzlink.to/az0vR1N8PiUPw ⭐️TOOLS, USED IN THIS VIDEO (affiliate): ►Kitchen scale: amzlink.to/az0ud7br6zVzB ►Whisk: amzlink.to/az01LnfRsOv0a ►Baking sheets: amzlink.to/az0EY2MKxhbQT ►Parchment paper: amzlink.to/az0C9qU6heewM ►Plastic wrap: amzlink.to/az01PypRQYdES ►Cookie scoop: amzlink.to/az0AwkPrPfUUq ►Glass storage containers: amzlink.to/az0bfqqp4khZr ALWAYS IN MY KITCHEN (affiliate): ►See ALL TOOLS in our Shop: amzlink.to/az0eAEWDMABAC ►Javelin Pro Thermometer: amzlink.to/az0ngl67IOPnt ►My Favorite Cutting Board: amzlink.to/az0Wq8oQ19uRP ►Hand Mixer: amzlink.to/az0pyXgX6NEaM ►Favorite Blender: amzlink.to/az0edeFiMDZ5P ►Food Processor: amzlink.to/az0VpLsYgbKx5 ►Glass Bowls: amzlink.to/az0pL0KwmB4yH ►Kitchen Scale: amzlink.to/az0EQbKni8vXb ►Glass Storage Containers: amzlink.to/az0Rk76ieqQ1K ►Knife Block Set: amzlink.to/az0zfn1h7Nn1u ►Our Dinnerware Set: amzlink.to/az0QlUNrpIy94 ►My White Apron: amzlink.to/az0faFt8CxaQy ⏱️TIMESTAMPS⏱️ 0:00 – Intro & Cookie Hype 0:20 – Dry Ingredients 0:44 – Wet Ingredients 1:30 – Add Sourdough 2:15 – Chill Dough 2:30 – Scoop & Shape 3:10 – Bake 3:35 – Decorate Tops 4:30 – Cool & Rest 5:35 – Taste Test 7:10 – Wrap-Up 💌Fan Mail: Natasha's Kitchen PO Box 161 Meridian, ID 83680 USA #natashaskitchen #sourdoughchocolatechipcookies #sourdoughdessert

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