Sourdough Chocolate Chip Cookie Pie

Jump to Recipe

Sourdough chocolate chip cookie pie is the new dessert in our household that is going to be made regularly for us and to bring to others. It’s delicious and easy to make, and I can make it ahead of time too!

As I’ve said before, chocolate chip cookie pie is a family favorite dessert. It’s a recipe we make often in the summer for all of the get-togethers. I also use sourdough a lot and in the summer I feed it quite often which results in way too much sourdough starter. This altered recipe is a great way to use up some of the excess sourdough starter that any homebaker has on hand.

Do you need to use sourdough in this cookie pie?

This recipe is specifically designed for using sourdough, which means that I have more flour and less butter in the recipe to compensate for the addition of the sourdough starter. If you want a cookie pie that doesn’t use sourdough, check out our Chocolate Chip Cookie Pie Recipe.

Why should you use sourdough in cookie pie recipes?

Sourdough is a great addition to baked goods because the sourdough starter can help make it easier for your body to digest.

This recipe is a great way to use up discard when you have too much and don’t know what to do with it. Check out our other sourdough recipes for ways to use up your sourdough starter!

Should I use an active sourdough starter or sourdough discard for this recipe?

You don’t have to use an active sourdough starter for this recipe but you can. The leavening agent in this recipe is the baking soda, so it doesn’t rely on the active sourdough starter to rise.

How To Make Sourdough Chocolate Chip Cookie Pie:

In a mixing bowl, combine ½ cup of softened butter and ¾ cups of brown sugar. Add in two eggs, 1 tsp of vanilla extract, and ½ cup of sourdough starter and mix until combined. Next, add 2 ¼ cups of flour, 1 teaspoon of sea salt, and ¾ teaspoon of baking soda to the mixer and beat until thoroughly incorporated.

Add 1 ½ cups of chocolate chips and mix briefly until just incorporated. Place the dough into the fridge for at least 1 hour but up to 2 days. Don’t place it in the refrigerator in your pie plate or the dough will not bake correctly.

When ready to bake, preheat the oven to 350 degrees. While the oven is preheating, put the cookie dough into a pie plate. Using an offset spatula or clean hands, press the dough into the pie plate so that it is spread out evenly.

Bake at 350 for 33 to 35 minutes. (Note that “officially” the temperature of cookie dough to be done and considered safe is 175-185 degrees.) Let the cookie pie rest until fully cooled. The pie will continue to cook slightly due to the residual heat and this helps it to fully set.

Let the cookie pie cool completely prior to serving and enjoy! You can get 8 large slices out of this pie but also easily halve the slices and serve 16 slices comfortably. Let us know how and what you would serve sourdough cookie pie with in the comments below!

Sourdough Chocolate Chip Cookie Pie

A simple and delicious alternative to chocolate chip cookies with a sourdough addition!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

chill time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Dessert

Servings 8 slices

Ingredients

  

• ½ cup softened butter
• ¾ cup brown sugar
• 2 eggs
• ½ cup sourdough starter can be active or inactive
• 1 tsp vanilla extract
• 2 ¼ cups of flour
• 1 tsp sea salt
• ¾ tsp baking soda
• 1 ½ cup chocolate chips

Instructions

 

• In a mixing bowl, combine the softened butter and brown sugar.
• Add in two eggs, vanilla extract and sourdough starter and mix until combined.
• Next, add all of the dry ingredients to the mixer and beat until thoroughly incorporated.
• Add the chocolate chips and mix briefly until just incorporated.
• Place the dough into the fridge for at least 1 hour but up to 2 days.
• When ready to bake, preheat the oven to 350 degrees. While the oven is preheating put the cookie dough into a pie plate. Using an offset spatula or clean hands, press the dough into the pie plate.
• Bake at 350 for 33 to 35 minutes. (Note that “officially” the temperature of cookie dough to be done and considered safe is 175-185 degrees.) Let the cookie pie rest until fully cooled. The pie will continue to cook slightly due to the residual heat and this helps it to fully set.
• Let the cookie pie cool completely prior to serving and enjoy!

Save it for later!