Ingredients
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg
- ½ cup (120 g) sourdough discard, preferably 100% hydration
- 2 teaspoons vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (255 g) chocolate chips
- Optional: ½ cup chopped walnuts or pecans
- Optional: flaky sea salt for topping
Step 1: Prepare the Butter
Place the softened butter in a large mixing bowl. Beat it until smooth and creamy.
Add the brown sugar and granulated sugar. Continue mixing for about 2–3 minutes, until the mixture becomes light and fluffy.
Creaming the butter and sugar properly helps create a pleasant cookie texture. Make sure the butter is softened but not melted. Melted butter can make the cookies spread too much.
Step 2: Add the Wet Ingredients
Add the egg and vanilla extract to the butter mixture.
Mix until everything is well combined.
Now add the sourdough discard. Mix again until the sourdough is evenly incorporated.
The mixture may look slightly different or a little looser than traditional cookie dough. That’s completely normal.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking soda
- Salt
Mixing these ingredients separately helps distribute the baking soda and salt evenly throughout the flour.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture.
Mix on low speed just until the flour disappears.
Do not overmix the dough. Overmixing can develop too much gluten and make the cookies tougher instead of soft and chewy.
Step 5: Add the Chocolate Chips
Fold the chocolate chips into the dough using a spatula or wooden spoon.
If you’re adding chopped walnuts or pecans, fold them in at the same time.
Try to distribute the chocolate chips evenly so every cookie gets plenty of chocolate.
Step 6: Chill the Dough
Cover the bowl with plastic wrap or a reusable cover.
Refrigerate the dough for at least 1 hour.
For deeper sourdough flavor, you can refrigerate it overnight.
Chilling also helps prevent the cookies from spreading too much during baking.
Step 7: Prepare the Baking Sheet
When you’re ready to bake, preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop the chilled dough into balls using approximately 2 tablespoons of dough per cookie.
Place the dough balls on the prepared baking sheet, leaving several inches between them.
The cookies will spread as they bake.
Step 8: Bake
Bake the cookies for approximately 10–13 minutes.
The edges should look lightly golden while the centers still appear slightly soft.
Don’t wait until the centers look completely baked. The cookies will continue cooking from the residual heat after they come out of the oven.
For softer cookies, remove them when the centers still look slightly underdone.
For crispier cookies, bake them for an additional 1–2 minutes.
Step 9: Add a Finishing Touch
As soon as the cookies come out of the oven, you can press a few extra chocolate chips into the tops.
For a bakery-style finish, sprinkle a tiny amount of flaky sea salt over each cookie.
The combination of salty, buttery dough and sweet chocolate makes these cookies especially delicious.
Step 10: Cool
Allow the cookies to cool on the baking sheet for about 5 minutes.
Then transfer them to a wire rack.
They will become firmer as they cool while remaining soft and chewy in the center.
Tips for Perfect Sourdough Chocolate Chip Cookies
Use Sourdough Discard
This recipe is an excellent way to use sourdough discard that you might otherwise throw away.
Discard that’s been refrigerated for several days can work well, provided it looks and smells normal for your starter.
Don’t Overmix
Once the flour is added, mix only until combined.
Overmixing can produce cookies that are dense or tough.
Chill the Dough
Chilling is especially helpful with sourdough cookie dough.
It allows the flour to hydrate and helps the butter firm up, which reduces excessive spreading during baking.
Use Good Chocolate
Chocolate chips work perfectly, but chopped chocolate bars can give you larger pools of melted chocolate.
You can also combine semisweet and dark chocolate for a more complex flavor.
Don’t Overbake
This is one of the most important tips.
Sourdough chocolate chip cookies should look slightly soft in the middle when you remove them from the oven.
They will continue to set as they cool.
Overnight Sourdough Cookie Option
If you want a stronger sourdough flavor, prepare the dough in the evening and refrigerate it overnight.
The next day, scoop the chilled dough onto a parchment-lined baking sheet and bake as directed.
The longer resting period can give the cookies a more developed flavor.
Keep the dough refrigerated during this process.
How to Store the Cookies
Once completely cooled, place the cookies in an airtight container.
They can generally stay fresh at room temperature for several days.
For the softest texture, keep them in a tightly sealed container.
You can also freeze baked cookies. Allow them to cool completely, place them in a freezer-safe container or bag, and freeze.
When you’re ready to enjoy them, let them thaw at room temperature.
How to Freeze Cookie Dough
You can also freeze the unbaked dough.
Scoop the dough into individual balls and place them on a parchment-lined tray.
Freeze until firm, then transfer the dough balls to a freezer-safe container.
When you’re ready to bake, place the frozen dough balls on a baking sheet and bake until the edges are golden and the centers are set. Frozen dough may require a few extra minutes of baking time.
Flavor Variations
Chocolate Chunk Sourdough Cookies
Replace some or all of the chocolate chips with chopped chocolate for large, gooey chocolate pockets.
Chocolate Walnut Cookies
Add chopped walnuts for a classic chocolate-and-nut combination.
Dark Chocolate Sourdough Cookies
Use dark chocolate chips or chunks for a richer, less sweet flavor.
White Chocolate Sourdough Cookies
Replace the semisweet chocolate with white chocolate chips for a sweeter cookie.
Cinnamon Chocolate Chip Cookies
Add ½ teaspoon of ground cinnamon to the dry ingredients for a warm, cozy flavor.
Frequently Asked Questions
Can I use active sourdough starter?
Yes. Active starter can be used, although discard is particularly convenient for this recipe.
The important thing is that your starter has a similar hydration level to the recipe assumption, approximately 100% hydration.
Can I make these cookies without chilling?
You can, but chilling is recommended.
Because sourdough discard adds moisture to the dough, chilling helps the cookies hold their shape better.
Why did my cookies spread too much?
The butter may have been too warm, or the dough may not have been chilled enough.
Next time, chill the dough longer before baking.
Also make sure you measure the flour accurately.
Why are my cookies hard?
They may have been baked too long.
Remove them while the centers still look slightly soft. They’ll continue to firm up as they cool.
Can I use whole wheat flour?
You can replace a portion of the all-purpose flour with whole wheat flour. However, using too much whole wheat flour can make the cookies denser.
For a softer cookie, keep most of the flour all-purpose.
Final Thoughts
These Chocolate Chip Sourdough Cookies are a fantastic combination of classic comfort food and sourdough baking. The sourdough discard gives the cookies a subtle tang while butter, brown sugar, vanilla, and chocolate create the familiar flavor everyone loves.
For the best texture, chill the dough before baking and remove the cookies from the oven while the centers are still slightly soft. Let them rest on the baking sheet for a few minutes, then transfer them to a cooling rack.
Serve them warm with a glass of milk, coffee, tea, or your favorite drink. The combination of crisp golden edges, soft centers, and melted chocolate makes these cookies a wonderful way to turn leftover sourdough discard into an irresistible homemade treat.
