Sourdough Chocolate Chip Cookie Recipe: Craving the comfort of a classic chocolate chip cookie with a little sourdough magic? This sourdough chocolate chip cookie recipe is your new go-to. Whether you’re trying to use up sourdough discard or want a cookie with a little tang and extra chew, you’re in the right place.
Let’s break it down step by step so you can whip up a batch of golden-brown, gooey-in-the-middle cookies that’ll make your kitchen smell like a dream. Plus, this recipe is 100% beginner-friendly and a great way to get creative with your sourdough starter!
Why Make Cookies with Sourdough Starter?
Most people think of sourdough only when it comes to bread—but that tangy, fermented magic works wonders in cookies too. Sourdough starter, especially discard, adds an amazing depth of flavor that balances the sweetness of the chocolate. It gives cookies a slightly chewy center, crisp edges, and a rich flavor profile you won’t get from a typical chocolate chip cookie recipe.
You also reduce food waste when you use sourdough discard, which is a huge win. It’s a smart way to turn something that would be tossed out into a seriously craveable treat.
Benefits of Using Sourdough in Cookies
- Flavor Depth: Sourdough imparts a subtle tang that plays beautifully with sweet ingredients.
- Chewier Texture: The fermentation improves the structure, giving cookies that perfect soft-in-the-middle bite.
- Better for Digestion: Some folks find sourdough easier to digest because the fermentation breaks down gluten slightly.
- Less Waste: Got extra discard? Use it here instead of tossing it!
- Longer Freshness: Thanks to natural fermentation, these cookies stay soft and chewy longer than typical ones.
What You’ll Need – Kitchen Tools Checklist
Before diving into mixing and baking, get your tools ready:
- Mixing bowls (1 large, 1 medium)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Digital kitchen scale (optional but ideal)
- Baking sheet(s)
- Parchment paper or silicone baking mat
- Cookie scoop (for even sizing)
- Cooling rack
Having everything prepped means fewer pauses and less mess.
List of Ingredients You’ll Need
Let’s break this down so you know exactly what you’re working with.
Dry Ingredients
- 2 cups (250g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt (or to taste)
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Sourdough Discard
- ½ cup (120g) unfed sourdough discard (from the fridge is fine)
Optional Add-ins
- 1 ½ cups (260g) semi-sweet chocolate chips or chunks
- ½ cup chopped walnuts or pecans (optional)
- Flaky sea salt for topping (optional but recommended)
Choosing the Right Chocolate Chips
Not all chocolate chips are created equal. For a truly standout cookie, here’s what works best:
- Semi-sweet: Balances the tang of the sourdough.
- Dark chocolate: Intensifies the richness.
- Chunks or chopped bars: Give uneven melts and gooey puddles.
- Mini chips: Great if you want chocolate in every bite.
You can even go half-and-half with chips and chunks for texture heaven.
Can You Use Active Starter or Discard?
Yes, you can use either—but discard is best. Here’s the lowdown:
- Discard (Unfed Starter): Adds tangy flavor, keeps the structure tight, perfect for cookies.
- Active Starter: Will work too, but it may lighten the dough more, affecting the texture slightly.
Just make sure it’s not too acidic or separated. You want a fairly fresh discard, not one that’s been sitting untouched for weeks.
How the Sourdough Discard Affects Texture and Flavor
Sourdough discard adds:
- Tanginess: Subtle but noticeable—think buttermilk vibes.
- Moisture: Discard has a high water content, so you’ll get soft cookies.
- Structure: Slight gluten development means chewy centers and sturdy cookies.
Want crispier cookies? Use less discard. Want extra soft and cakey? Add a bit more (up to ⅔ cup max, but adjust flour slightly).
Step-by-Step Guide to Making Sourdough Chocolate Chip Cookies
Let’s bake! Follow each step closely for the best results.
Step 1: Preparing Your Ingredients
Bring butter and eggs to room temperature. Measure out your sourdough discard, flour, sugar, baking soda, salt, vanilla extract, and chocolate chips. Having everything ready ensures smooth mixing and even results.
Step 2: Creaming the Butter and Sugar
In a large bowl, beat softened butter with brown and white sugar until light and fluffy. This step adds air to the dough, helping the cookies bake up soft with slightly crisp edges.
Step 3: Mixing in the Sourdough Discard
Add the sourdough discard, egg, and vanilla extract to the creamed mixture. Mix until fully combined. The discard adds moisture and a subtle tang without making the cookies taste sour.
Step 4: Combining Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until no dry flour remains. Avoid overmixing to keep the cookies tender.
Step 5: Folding in the Chocolate Chips
Gently fold in the chocolate chips using a spatula. Make sure they’re evenly distributed throughout the dough for consistent chocolate in every bite.
Step 6: Chilling the Dough (Why It’s Important)
Cover the dough and chill for at least 30–60 minutes. Chilling firms up the butter, prevents excessive spreading, and deepens the flavor of the cookies.
Step 7: Scooping and Baking the Cookies
Preheat the oven to 180°C (350°F). Scoop dough onto a lined baking tray, spacing them apart. Bake for 10–12 minutes, until the edges are set and the centers look slightly soft.
Step 8: Cooling and Serving
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. Serve warm for gooey centers or fully cooled for a chewy, rich texture. Enjoy with milk or coffee. 🍪
Pro Tips for Perfect Sourdough Cookies
Want to take your cookies from good to bakery-quality? Here’s how:
- Use room temperature butter for proper creaming.
- Don’t overmix the dough—especially once the flour is added.
- Chill for at least 1 hour, longer if possible.
- Use quality chocolate—try mixing chips and chopped bars.
- Bake on parchment or silicone mats for even browning.
- Watch the bake time carefully—every oven is different.
And remember: underbaked is better than overbaked. Gooey centers = heaven.
Troubleshooting Common Cookie Problems
Cookies too flat?
- Butter too soft or dough not chilled.
- Too little flour or overmixing.
Cookies didn’t spread?
- Dough too cold or too much flour.
- Try flattening balls slightly before baking.
Cookies too dry?
- Overbaked or not enough sourdough.
- Check your flour measurement (don’t scoop—spoon and level!).
Cookies taste too tangy?
- Your discard may have been too old or too acidic. Use fresh discard next time.
Storage and Freezing Instructions
Storing Cookies
- Store in an airtight container at room temperature for up to 5 days.
- Place a slice of bread inside the container to keep cookies soft.
Freezing the Dough
- Scoop dough into balls and freeze on a tray.
- Once frozen, transfer to a zip-top bag.
- Bake from frozen—just add 1–2 minutes to the bake time.
Freezing Baked Cookies
- Let cookies cool completely.
- Wrap individually or place in a container with parchment between layers.
- Freeze up to 2 months. Thaw at room temp or warm in the oven for 5 minutes at 300°F.
How to Make These Cookies Vegan or Gluten-Free
Need to tweak the recipe to suit your diet? Easy peasy.
Vegan Version
- Use vegan butter or coconut oil.
- Substitute 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water).
- Use dairy-free chocolate chips.
Gluten-Free Version
- Use a 1:1 gluten-free flour blend with xanthan gum.
- Make sure your sourdough discard is from a GF starter.
- Dough may be a bit more delicate—chilling is crucial!
Fun Variations to Try
Want to remix your sourdough chocolate chip cookies? Try these ideas:
- Peanut Butter Twist: Add ½ cup peanut butter to the dough.
- Mocha Chip: Add 1 tbsp instant coffee or espresso powder.
- Coconut Craze: Fold in shredded coconut and white chocolate.
- Trail Mix Style: Add chopped almonds, cranberries, and dark chocolate.
- Salted Caramel: Mix in caramel bits and sprinkle with sea salt.
Get creative! Once you’ve nailed the base recipe, the possibilities are endless.
FAQs about Sourdough Chocolate Chip Cookie Recipe
1. Can I use fed sourdough starter instead of discard?
Yes, but discard is best for flavor and consistency. Fed starter may lighten the texture a bit more.
2. Can I freeze the cookie dough?
Absolutely! Freeze dough balls and bake straight from the freezer. Add 1–2 minutes to the bake time.
3. How long can I keep the dough in the fridge?
Up to 72 hours. In fact, a longer chill improves the flavor and texture.
4. Why are my cookies spreading too much?
Dough might be too warm or butter too soft. Chill the dough longer and make sure flour amounts are correct.
5. Can I make this recipe without eggs?
Yes! Use a flax egg or commercial egg replacer for a vegan-friendly version.
Conclusion
Sourdough chocolate chip cookies are more than just a clever way to use up discard—they’re chewy, rich, and packed with flavor. The sourdough starter gives these cookies a personality you won’t find in a regular chocolate chip recipe. Whether you bake a batch for yourself, your family, or to impress your sourdough-loving friends, you’ll find yourself coming back to this recipe again and again.
So grab your starter, fire up the oven, and let the smell of warm, chocolate-studded cookies fill your kitchen. You deserve it.
