Sourdough Chocolate Chip Cookies Recipe

Sourdough chocolate chip cookies are the ultimate fusion of two baking favorites: the classic chocolate chip cookie and tangy, rich sourdough discard. These cookies have a unique depth of flavor thanks to the discard, with a soft and chewy texture that keeps you coming back for more.

This recipe is perfect for those who hate wasting sourdough starter and love experimenting in the kitchen. It gives your discard a delicious second life, while still delivering the sweet, buttery taste of a traditional cookie. The sourdough adds a subtle tang, balancing the sweetness of the chocolate chips and brown sugar.

Whether you’re a sourdough enthusiast or simply curious to try something new, these cookies are an easy, crowd-pleasing treat. They’re great for snacking, sharing, or even gifting—plus, no one will believe they’re made from sourdough discard!

⏱️ Cooking Time and Servings

• Prep Time: 15 minutes

• Chill Time: 1 hour (optional but recommended)

• Cook Time: 10–12 minutes

• Total Time: 1 hour 25 minutes

• Servings: 24 cookies

🛒 Ingredients

• 1 cup (226g) unsalted butter, softened

• 1 cup (200g) brown sugar, packed

• ½ cup (100g) granulated sugar

• 1 large egg

• ½ cup (120g) sourdough starter discard (unfed)

• 2 teaspoons vanilla extract

• 2 ½ cups (315g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 2 cups (340g) semisweet or dark chocolate chips

• Optional: flaky sea salt for topping

👨‍🍳 How to Make Sourdough Chocolate Chip Cookies

1. Cream the butter and sugars:
   In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes).

2. Add wet ingredients:
   Mix in the egg, vanilla extract, and sourdough discard until smooth and fully incorporated.

3. Combine dry ingredients:
   In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

4. Mix wet and dry:
   Gradually add the dry ingredients into the wet mixture, stirring just until combined. Don’t overmix.

5. Fold in chocolate chips:
   Stir in the chocolate chips evenly throughout the dough.

6. Chill the dough (optional but recommended):
   Cover the dough and chill for at least 1 hour to help the cookies hold their shape and develop flavor.

7. Preheat and prep:
   Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

8. Scoop and bake:
   Scoop dough (about 1.5 tablespoons per cookie) onto the baking sheets, leaving 2 inches between each cookie. Bake for 10–12 minutes until edges are golden and centers are set.

9. Cool and enjoy:
   Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while warm if desired.

📝 Notes

• These cookies freeze well! Freeze unbaked dough balls or baked cookies in airtight containers for up to 3 months.

• The sourdough discard should be unfed and at room temperature.

• You can use mix-ins like walnuts, pecans, or white chocolate chips for variety.

• If you prefer softer cookies, bake for 10 minutes. For crispier edges, bake a minute or two longer.

• For best results, weigh your ingredients with a kitchen scale.

❓ FAQs

Can I use active sourdough starter instead of discard?
Yes, but discard is preferred for flavor and texture. An active starter will still work if that’s what you have on hand.

What does sourdough discard do in cookies?
It adds a mild tangy flavor and helps create a chewy texture. It also reduces waste from regular sourdough baking.

Do I have to chill the dough?
No, but chilling improves the flavor and texture. If you’re short on time, you can skip it—but your cookies might spread more.

Can I make these cookies dairy-free?
Yes! Use plant-based butter and dairy-free chocolate chips.

Is this recipe egg-free?
No, but you can substitute with a flax egg (1 tablespoon ground flax + 3 tablespoons water) if needed.

🥗 Nutrition Facts

Note: These values are estimates and may vary based on specific ingredients used.

⚠️ Disclaimer

These cookies are a treat and should be enjoyed in moderation as part of a balanced diet. This recipe contains common allergens such as wheat, dairy, and eggs. Always check ingredient labels for allergens and consult your healthcare provider if you have food sensitivities or dietary restrictions.