Sourdough Chocolate Chip Cookies

Sourdough Chocolate Chip Cookies – Soft, Chewy & Rich in Flavor

If you love classic chocolate chip cookies and enjoy baking with sourdough, Sourdough Chocolate Chip Cookies are the perfect fusion of tradition and indulgence. These cookies combine the deep, slightly tangy flavor of sourdough discard with buttery dough and melty chocolate chips, creating a cookie that’s soft in the center, lightly crisp on the edges, and incredibly flavorful.

Using sourdough discard not only reduces waste but also adds complexity and balance to the sweetness of traditional cookies. Whether you’re an experienced sourdough baker or just looking for creative ways to use leftover starter, this recipe is guaranteed to become a favorite.

In this complete guide, you’ll learn how to make perfect sourdough chocolate chip cookies, along with expert tips, storage advice, variations, and nutrition information.

Why You’ll Love Sourdough Chocolate Chip Cookies

• Soft and chewy texture

• Rich, bakery-style flavor

• Perfect use for sourdough discard

• Balanced sweetness with subtle tang

• Easy, no-fuss cookie recipe

These cookies don’t taste “sour”—the sourdough simply enhances the flavor and texture.

What Are Sourdough Chocolate Chip Cookies?

Sourdough chocolate chip cookies are traditional chocolate chip cookies made with the addition of sourdough starter or sourdough discard. The natural acids in sourdough enhance flavor, improve texture, and slightly soften the dough.

Unlike sourdough bread, these cookies do not rely on fermentation to rise. The sourdough is used for flavor and moisture, not leavening.

Ingredients for Sourdough Chocolate Chip Cookies

Dry Ingredients

• 2½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

Wet Ingredients

• ¾ cup unsalted butter, softened

• ¾ cup brown sugar

• ¼ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• ½ cup sourdough discard (unfed starter)

Add-Ins

• 1½ cups chocolate chips or chunks

How to Make Sourdough Chocolate Chip Cookies

Step 1: Cream Butter and Sugars

In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.

Step 2: Add Wet Ingredients

Mix in the egg, vanilla extract, and sourdough discard until smooth and well combined.

Step 3: Combine Dry Ingredients

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

Step 4: Make the Dough

Gradually add dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips.

Step 5: Chill the Dough

Cover the dough and refrigerate for 30–60 minutes. Chilling improves flavor and prevents excessive spreading.

Step 6: Bake

Preheat oven to 175°C (350°F). Scoop dough onto lined baking sheets and bake for 10–12 minutes, until edges are lightly golden and centers are soft.

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

Tips for Perfect Sourdough Cookies

• Use unfed sourdough discard for mild flavor

• Chill dough for thicker cookies

• Do not overbake—cookies firm up as they cool

• Use brown sugar for extra chewiness

• Weigh flour for consistent results

Flavor Variations

Dark Chocolate Sourdough Cookies

Use 70% dark chocolate chunks for deeper flavor.

Nutty Sourdough Cookies

Add chopped walnuts or pecans.

Sourdough Chocolate Chunk Cookies

Replace chips with chopped chocolate bars.

Sea Salt Sourdough Cookies

Sprinkle flaky sea salt on top before baking.

Make-Ahead and Storage Tips

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days.

Freezing

Freeze baked cookies or cookie dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes.

Nutrition Information (Per Cookie – Approximate)

Nutrition values vary based on chocolate type and portion size.

Are Sourdough Chocolate Chip Cookies Healthier?

While still a treat, sourdough chocolate chip cookies offer slight benefits over traditional versions. Sourdough discard adds natural acids that may help with digestion and flavor balance. Additionally, using less sugar or dark chocolate can make them slightly more nutrient-dense.

Common Mistakes to Avoid

• Using overly sour starter

• Skipping chill time

• Overmixing the dough

• Baking too long

• Using melted butter instead of softened

Why Bake Cookies with Sourdough Discard?

• Reduces kitchen waste

• Enhances flavor complexity

• Adds moisture and softness

• Easy way to use excess starter

Sourdough discard is incredibly versatile and works beautifully in cookies.

Frequently Asked Questions About Sourdough Chocolate Chip Cookies

Do these cookies taste sour?

No. They have a mild, rich flavor with no strong sour taste.

Can I use active starter?

Yes, but discard works best for consistent results.

Can I make them gluten-free?

Yes, with a 1:1 gluten-free flour blend.

Do I need to ferment the dough?

No fermentation is required for this recipe.

Final Thoughts

Sourdough Chocolate Chip Cookies are the perfect way to turn leftover sourdough discard into a bakery-quality treat. Soft, chewy, and full of rich chocolate flavor, they strike the perfect balance between classic comfort and artisan baking.