If you know me, then you know I’ll try anything. If my brain gives me an idea, I rarely let it go without trying it. So now I bring to you my latest idea… Cookie Dough Sourdough! This is the classic, fermented, delicious sourdough loaf that is filled with chocolate chips then stuffed with chunks of cookie dough. And yes, it is just as good as it sounds.

❀️ Why You’ll Love Cookie Dough Sourdough

Well, it’s the merging of my two favorite worlds – sweet + savory. Cookies + Sourdough. What’s not to love? It’s a classically delicious sourdough bread with chunks of cookie dough baked in the middle and lots of chocolate chips! My four-year-old even requested this for her birthday. Not to mention, it makes your house smell like Willy Wonka’s chocolate factory.

🍲 Ingredients

Sourdough Starter – Every great loaf of bread starts with a strong sourdough starter. This recipe uses previously fed, active + bubbly sourdough starter.

Honey- Organic honey to make the loaf crumb just a little bit sweeter.

Water – Filtered water

Flour – I use the organic, unbleached all-purpose flour from Costco for all of my recipes. While organic isn’t always necessary, making sure you use unbleached flour is very important.

Salt – Any salt you have on hand will work.

Chocolate chips – This can be optional, but I like to add extra milk chocolate chips.

Cookie dough – whatever your favorite cookie dough is! This will work with homemade or a bucket of tollhouse.

πŸ‘©β€πŸ³ How to Make Cookie Dough Sourdough.

  • The night before, feed your starter a 1:3:3 ratio. (The higher the feed, the longer it will take to rise. So, if you feed your starter at 9-10pm, this should give you enough time to put your dough together at 7-8am).
  • The next morning when your starter is active and bubbly, assemble your dough.
  • In a large mixing bowl, whisk together your bubbly starter, honey, and filtered water until the starter is fully dissolved and turned into a milky liquid.
  • Add in the flour and salt and mix until a shaggy dough forms. Cover and let rest for one hour.
  • After resting, uncover and do your first set of stretch and folds by pulling the sides of your dough up and towards the middle, rotating the bowl each time until a semi-smooth dough ball has formed. About 1 minute. Cover and let rest for one hour.
  • After resting, add your chocolate chips into the bowl and perform your second set of stretch and folds until the chocolate chips are evenly distributed throughout the dough. Cover and let rest for one hour.
  • Uncover and perform your final set of stretch and folds. (you can do one more set of stretch and folds if you think the dough needs it, or you can stop here)
  • Cover with a damp bowl cover/ tea towel and leave on your counter to bulk ferment for 6-8 hours. This depends on the temperature of your home. If your house is warmer, the bulk fermentation will happen faster. You’ll know your dough is ready when it has doubled in size and easily pulls away from the sides of the bowl.
  • That evening, after the bulk fermentation, turn your dough over onto a lightly floured work surface. Stretch the dough into a large rectangle, careful not to rip it.
  • Place dollops of cookie dough all over the surface of the dough.
  • Fold the top side up and towards the middle, repeating on the bottom until both sides touch in the middle. Add more cookie dough and roll it tightly until you have an oval shape.
  • Depending on the size of your banneton, you can leave it into an oval shape, or push and pull the dough to shape it into a boule. Careful not to overwork the dough or it will rip the surface and the inclusions will fall out.
  • Lightly flour the top and place seam side up in the banneton.
  • Let rest for 10 minutes before stitching the dough from top to bottom by pulling the sides of the dough towards the middle and pinching together.
  • Cover and place in the fridge overnight.
  • In the morning, preheat your Dutch oven to 475 degrees for at least 20 minutes.
  • Turn your bread dough over onto a piece of parchment paper or a bread mat. Using your sharp bread lame, score the top of your dough.
  • Carefully place into your hot Dutch oven and bake with the lid on for 23 minutes.
  • Remove the lid to your Dutch oven, drop the heat down to 450 degrees, and bake for another 23-25 minutes.
  • Transfer your bread to a wire cooling rack and let cool completely before slicing and serving!

πŸͺ„ Tips and Tricks

  • Using wet hands while doing your stretch and folds will help prevent the dough from sticking to your fingers.
  • The higher feeding ratio that you use to feed your starter, the longer it will take to rise. I like to use 1:3:3 – example: 25grams of starter + 75 grams water + 75 grams all-purpose flour. But you can also do 100 grams of water + flour to give you a little more wiggle room in the morning.  
  • If you want to assemble your dough in the evening and let it bulk ferment overnight, drop your sourdough starter amount down to 50 grams. 

πŸ—’ Variations

I love inclusion bread! Specifically – stuffed sourdough. I have many recipes on my website, even an e-book full of recipes, but here are a few sweet stuffed sourdough variations that are our favorite.

Bakers Schedule:

9pm: feed your sourdough starter

7am: assemble your dough

8am: stretch and fold

9am: add chocolate chips + stretch and fold

10am: stretch and fold

5pm: add cookie dough + shape.

5:30pm: cover and place in the fridge


πŸ—’ Substitutions

The chocolate chips and cookie dough will work with whatever your favorite kinds are. It can be homemade cookie dough or pulled from a tub of tollhouse. The chocolate chips can be left out entirely if you just want the dough and not the extra chocolate.

  • Cookie Dough
  • Chocolate Chips


πŸ—’ Best served with

  • A cup of coffee
  • An after-dinner treat

πŸ‘ How to Store Leftovers

You can slice the loaf and place the slices into a Ziplock bag and into the freezer for up to three months. Or, what I like to do, is dice the leftover pieces and place them in the freezer to save for a French toast casserole!

πŸ€” Common Questions

Can I use homemade cookie dough?

Yes! Use whichever cookie dough you like.

Do you have to wait until it completely cools to slice?

Yes, you should wait for better slicing and storing but with this one, it’s impossible not to slice it while it’s warm! πŸ™‚

5 from 1 vote

Cookie Dough Stuffed Sourdough

Print Recipe
If you know me, then you know I'll try anything. If my brain gives me an idea, I rarely let it go without trying it. So now I bring to you my latest idea… Cookie Dough Sourdough! This is the classic, fermented, delicious sourdough loaf that is filled with chocolate chips then stuffed with chunks of cookie dough. And yes, it is just as good as it sounds.
Prep Time:3 hours
Cook Time:55 minutes
Fermenting Time:6 hours
Total Time:9 hours 54 minutes

Equipment

  • food scale
  • dough whisk
  • banneton basket
  • bowl cover/ tea towel
  • dutch oven
  • bread lame

Ingredients

  • 100 grams bubbly, active sourdough starter
  • 350 grams filtered water
  • 12 grams honey
  • 500 grams all-purpose flour
  • 8 grams salt
  • Β½ cup chocolate chips
  • Β½ cup cookie dough chunks

Instructions

  • The night before, feed your starter a 1:3:3 ratio. (The higher the feed, the longer it will take to rise. So, if you feed your starter at 9-10pm, this should give you enough time to put your dough together at 7-8am).
  • The next morning when your starter is active and bubbly, assemble your dough.
  • In a large mixing bowl, whisk together your bubbly starter, honey, and filtered water until the starter is fully dissolved and turned into a milky liquid.
  • Add in the flour and salt and mix until a shaggy dough forms. Cover and let rest for one hour.
  • After resting, uncover and do your first set of stretch and folds by pulling the sides of your dough up and towards the middle, rotating the bowl each time until a semi-smooth dough ball has formed. About 1 minute. Cover and let rest for one hour.
  • After resting, add your chocolate chips into the bowl and perform your second set of stretch and folds until the chocolate chips are evenly distributed throughout the dough. Cover and let rest for one hour.
  • Uncover and perform your final set of stretch and folds. (you can do one more set of stretch and folds if you think the dough needs it, or you can stop here)
  • Cover with a damp bowl cover/ tea towel and leave on your counter to bulk ferment for 6-8 hours. This depends on the temperature of your home. If your house is warmer, the bulk fermentation will happen faster. You'll know your dough is ready when it has doubled in size and easily pulls away from the sides of the bowl.
  • That evening, after the bulk fermentation, turn your dough over onto a lightly floured work surface. Stretch the dough into a large rectangle, careful not to rip it.
  • Place dollops of cookie dough all over the surface of the dough.
  • Fold the top side up and towards the middle, repeating on the bottom until both sides touch in the middle. Add more cookie dough and roll it tightly until you have an oval shape.
  • Depending on the size of your banneton, you can leave it into an oval shape, or push and pull the dough to shape it into a boule. Careful not to overwork the dough or it will rip the surface and the inclusions will fall out.
  • Lightly flour the top and place seam side up in the banneton.
  • Let rest for 10 minutes before stitching the dough from top to bottom by pulling the sides of the dough towards the middle and pinching together.
  • Cover and place in the fridge overnight.
  • In the morning, preheat your Dutch oven to 475 degrees for at least 20 minutes.
  • Turn your bread dough over onto a piece of parchment paper or a bread mat. Using your sharp bread lame, score the top of your dough.
  • Carefully place into your hot Dutch oven and bake with the lid on for 23 minutes.
  • Remove the lid to your Dutch oven, drop the heat down to 450 degrees, and bake for another 23-25 minutes.
  • Transfer your bread to a wire cooling rack and let cool completely before slicing and serving!

Notes

I have the bakers schedule that I use listed in the recipe description to help you with the timing.Β 
The higher the feeding ratio that you use to feed your starter, the longer it will take to rise. I like to use 1:3:3 – example: 25grams of starter + 75 grams water + 75 grams all-purpose flour. But you can also do 100 grams of water + flour to give you a little more wiggle room in the morning.Β Β 
If you want to assemble your dough in the evening and let it bulk ferment overnight, drop your sourdough starter amount down to 50 grams.Β 

Nutrition

Calories: 288kcal | Carbohydrates: 56g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 391mg | Potassium: 100mg | Fiber: 2g | Sugar: 8g | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 3mg
Course: Breakfast, Dessert, Side Dish
Cuisine: American
Keyword: Artisan, Loaf, Sourdough
Servings: 8
Calories: 288kcal

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Recipe Rating




One Comment

  1. 5 stars
    So delicious! The idea, the flavor, the mixing – just genius and so yummy! The timing was really off for me and my bread got massive πŸ˜‚ and wouldn’t hold it’s shape. So that will take some adjusting and testing. Also, what elevation are you at? The bake temp and time were very hot and high for me at about 6,000ft. I baked at 400 for 25 mins covered, then lid off for about 5 minutes.