Why You’ll Love This Recipe

Sourdough Chocolate Chip Cookies blend the rich, chewy decadence of a classic chocolate chip cookie with the subtle tang of sourdough discard. The result is a cookie that’s perfectly balanced in sweetness and texture, with crisp edges, soft centers, and a unique flavor depth that elevates the classic treat. It’s a delicious way to use up sourdough starter and impress cookie lovers.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

unsalted buttersourdough discard (unfed, room temperature)brown sugarsugarvanilla extracteggsall-purpose flourbaking sodasaltchocolate chips (semi-sweet or dark)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs one at a time, beating well after each, then mix in the vanilla extract.

Stir in the sourdough discard until well incorporated.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Fold in the chocolate chips evenly throughout the dough.

Scoop the dough into balls and place on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10–12 minutes
Cooling time: 10 minutes
Total time: 35–40 minutes

Variations

Use a mix of milk, dark, and white chocolate chips for extra richness.

Add chopped nuts like walnuts or pecans for crunch.

Sprinkle flaky sea salt on top before baking for a sweet-salty twist.

Swap chocolate chips for chocolate chunks for gooier bites.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.
Refrigerate for up to 10 days or freeze baked cookies for up to 2 months.
To reheat, microwave for 10–15 seconds or warm in a 300°F (150°C) oven for a few minutes.

FAQs

Can I use active sourdough starter?

Yes, but unfed discard is preferred for a stronger tang and to reduce waste.

Do I need to chill the dough?

Chilling helps reduce spreading, but it’s optional. For thicker cookies, chill for 30 minutes.

Why use sourdough discard?

It adds flavor complexity and helps reduce food waste from regular sourdough maintenance.

Can I make the dough ahead of time?

Yes, store it covered in the fridge for up to 48 hours before baking.

Are these cookies very sour?

No, the sourdough tang is subtle and enhances the cookie’s depth without overpowering.

Can I make them gluten-free?

Use a 1:1 gluten-free flour substitute, but results may vary slightly in texture.

What kind of chocolate works best?

Semi-sweet chips or chopped dark chocolate work great, but feel free to customize.

Can I freeze the dough?

Yes, scoop the dough into balls and freeze. Bake from frozen, adding 1–2 minutes to the time.

Do these cookies spread a lot?

They can if the dough is too warm. Chill before baking for thicker results.

Can I double the recipe?

Absolutely. It scales well and is perfect for big batches or sharing.

Conclusion

Sourdough Chocolate Chip Cookies are a creative twist on a beloved classic, offering a chewy texture and a unique depth of flavor thanks to the sourdough discard. Whether you’re an experienced baker or just trying to use up your starter, these cookies are sure to become a go-to favorite for their taste, texture, and versatility.