Sourdough Chocolate Chip Cookies

Sourdough chocolate chip cookies are the perfect mix of tangy and sweet — a unique twist on the classic cookie that brings out a deep, rich flavor and chewy texture. The sourdough starter adds complexity and makes the cookies soft in the center with golden, crisp edges.

They’re a great way to use up sourdough discard and make every bite taste gourmet. With gooey chocolate chips and buttery notes, these cookies strike the perfect balance of indulgence and comfort.

Whether enjoyed fresh out of the oven or stored for later, sourdough chocolate chip cookies are a delicious way to elevate your baking routine and satisfy every sweet craving.

Ingredients List

– 1 cup unsalted butter, softened
– 1 cup brown sugar, packed
– ½ cup granulated sugar
– 1 cup sourdough starter discard (unfed)
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 ½ cups semi-sweet chocolate chips
– ½ cup chopped dark chocolate or chocolate chunks (optional)

Step-by-Step Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Step 2: In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Step 3: Add the eggs one at a time, followed by vanilla extract. Mix until smooth and well incorporated.

Step 4: Stir in the sourdough starter discard until combined. The mixture will look slightly looser than typical cookie dough — that’s perfect.

Step 5: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until no dry streaks remain.

Step 6: Fold in the chocolate chips and chunks evenly throughout the dough.

Step 7: Chill the dough for at least 30 minutes to help the cookies hold their shape and develop richer flavor.

Step 8: Scoop dough into balls (about 2 tablespoons each) and place them on prepared baking sheets, spaced about 2 inches apart.

Step 9: Bake for 10–12 minutes or until the edges are golden brown but the centers remain soft.

Step 10: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!

Cook Time

Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 12 minutes
Total Time: 57 minutes

Servings

Makes about 24 cookies

Nutritional Information (approx. per cookie)

Calories: 180
Carbs: 22g
Protein: 2g
Fat: 9g

Storage Instructions

Store in an airtight container at room temperature for up to 5 days.
To freeze, place cooled cookies in a freezer-safe bag for up to 2 months. Reheat briefly in the microwave for a freshly baked texture.

Pairings/Suggestions

Pair your sourdough chocolate chip cookies with a cold glass of milk, hot cocoa, or coffee for a comforting treat.
They’re also perfect for ice cream sandwiches — just place a scoop of vanilla or chocolate ice cream between two cookies.

Seasonal Relevance

These cookies are great all year round — bake them during the holidays for a tangy twist on a classic favorite, or in summer for a fun baking project with your sourdough discard.

Health Benefits

Sourdough discard adds natural fermentation benefits, which can improve digestion and make the cookies easier on your stomach compared to standard recipes. Using real butter and dark chocolate provides healthy fats and antioxidants.

Enjoying these in moderation gives you the comfort of homemade baking with an extra nutritional edge.

Pros and Cons

Pros	Cons
Unique tangy flavor	Requires sourdough starter
Soft, chewy, and rich texture	Slightly longer prep time
Great use for sourdough discard	Must chill dough for best results
Easy to customize with nuts or chips	Can spread if not chilled

Conclusion

Sourdough chocolate chip cookies bring together the nostalgic taste of classic cookies with the bold, tangy depth of sourdough. They’re soft in the middle, crisp at the edges, and loaded with chocolatey goodness — everything you want in a perfect cookie.

This recipe not only makes use of your sourdough discard but turns it into a gourmet treat your family will love. Once you try them, you’ll never look at regular chocolate chip cookies the same way again!

FAQs

Q1: Can I use active sourdough starter instead of discard?
Yes, but it may make the dough slightly more hydrated. Reduce the other liquid ingredients by 1–2 tablespoons if using an active starter.

Q2: Can I chill the dough overnight?
Absolutely! Chilling overnight enhances the tangy flavor and gives a chewier texture.

Q3: Can I make these cookies gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking blend and ensure your starter is made with gluten-free flour.