Soft and chewy, moist Sourdough Chocolate Chip Cookies are studded with melty morsels of chocolate chips – it’s hard to keep your hands and face clean with these, and I’m here for it.
After testing scores of batches, I’m fully convinced my recipe for Chocolate Chip Cookies with sourdough discard is the best cookie you’ll sink your teeth into. Watch my easy video tutorial, then roll up your sleeves and let’s get baking!
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Sourdough Chocolate Chip Cookies Video
I’ve been teasing you all with these cookies on social media for weeks and I’m so happy to finally share this video with you! Watch me mix up a batch of the most amazing chewy sourdough chocolate chip cookies.
Chewy Sourdough Chocolate Chip Cookie Recipe
In developing this recipe, I tried the popular sourdough chocolate chip cookie recipes, and they all had one thing in common – they turned out puffy and cakey. I think the error was in not accounting for the extra flour in the starter. You can’t just add discard to a Classic Chocolate Chip Cookie, or you’ll end up with a super fluffy, cake-like cookie.
I crave a soft, chewy, buttery, and decadent texture, so I set out to make Sourdough Chocolate Chip Cookies the right way. My kitchen looked like a science laboratory for weeks. I made at least 10 ugly batches (too fat, too flat, too dry, etc) before I nailed this recipe. These cookies are the epitome of what you want in both taste and texture. I’m so glad I didn’t quit before I got them just right.
These sourdough discard chocolate chip cookies join my Toffee, Candied Pecans, and Lemon Bars as favorite desserts to share. I gave these to friends and neighbors, and even sent a big batch to my daughter’s school (she reported back with rave reviews from all of the kids). Everyone loves them!
Ingredients for Sourdough Chocolate Chip Cookies
There’s a little science behind these Sourdough Chocolate Chip Cookies, and if you’re a baking nerd like me, you’ll enjoy the explanations below.
- All-purpose flour – here’s what gives the cookie structure. I recommend weighing the flour with a digital kitchen scale for the most consistent results, but if you use a measuring cup, be sure to measure correctly!
- Corn starch – this additional stops some of the gluten formation in flour for a softer, melt-in-your-mouth sourdough cookie.
- Baking soda and baking powder – Baking soda is activated by the acidic sourdough discard, and baking powder is extra insurance for rising.
- Sea salt – helps balance the sweetness and regulates the yeast.
- Unsalted Butter – Melted and cooled butter helps make a chewy, fudgy cookie.
- Sugars – combining granulated sugar and brown sugar sweetens the dough and adds moisture. Make sure the brown sugar is packed tightly into the measuring cup (or use the metric weight measurements).
- Sourdough Discard – 100% hydration (made up of 1:1 flour to water ratio), this is room temperature, unfed, stirred starter, usually 12-24 hours after feeding. It can be poured out in a ribbon-thin consistency. If it’s too thick, stir in 1 Tbsp of warm water before measuring.
- Egg – use a whole egg and one yolk for a more moist and tender crumb. Toss your extra egg white into an Omelette
- Vanilla extract – perfect, classic flavor for chocolate chip cookies.
- Semisweet chocolate chips – semi-sweet is traditional, but you can use milk chocolate or dark chocolate or a mix. Try swapping 60g of chips with toasted pecans or walnuts.
Natasha’s Tips on Brown Sugar
I’ve tested this with coarse organic brown sugar, and it didn’t turn out as well as using regular soft brown sugar because you can’t pack coarse sugar correctly, and it’s slow to dissolve. Also, if your brown sugar is dry or sandy, try microwaving the sugar for 10 seconds with a damp cloth.
How to Make Sourdough Chocolate Chip Cookies
This process is so simple and comes together in a mixing bowl – no stand mixer required!
- Combine dry ingredients – whisk together in a bowl.
- Whisk wet ingredients – in another large bowl, whisk melted and cooled butter, brown sugar, and sugar, and then add the eggs and vanilla. Finally, mix in the discard until smooth.
- Mix the dough – fold the dry into the wet until white streaks just disappear, so you don’t over-mix. Add the chocolate chips and stir slightly. Cover in the fridge for 4-48 hours.
Pro Tip for Melted Butter:
To save some dishes, I partially melt the butter in a large microwave-safe mixing bowl. As I stir, it finishes melting and stays cool enough to use right away, so I don’t have to wait for it to cool down.
- Scoop – Set the oven to 350°F, and scoop and roll the dough into balls and then place onto 2 lined cookie sheets (for 16 larger cookies, scoop 65-70 g balls or 45g for 22 smaller cookies – a kitchen scale makes portioning easier).
- Bake – in the oven for 12-15 minutes until the edges are slightly brown and the centers are no longer glossy or wet looking. Be careful not to overbake.
- Make them beautiful – right after baking, gently push the chocolate chips into the cookie to melt.
- Cool – for 5 minutes, and then move the parchment paper with cookies onto a rack to cool to room temperature.
Natasha’s Pro Tip:
Bake 1 cookie sheet at a time for the most consistent baking. I also prefer lighter colored baking sheets to prevent over-baking.
Want to Know a Bakery Secret?
Pushing the chocolate chips into the baked cookies while they are still hot adds dimension and shape to the surface, creating ridges and grooves. The residual heat from the cookies will melt and incorporate the chocolate for a perfectly natural and completely irresistible look. Below is a before-and-after comparison of cookies that just came out of the oven (left) and cookies that are studded with extra chocolate chips after baking (right).
How do you know when Sourdough Cookies are done?
Bake the sourdough chocolate chip cookies until the edges are golden and the tops no longer look shiny and wet like raw dough. They should still be soft and seem a little under-baked, but the residual heat will set the cookies as they cool. If you want soft cookies, do not overbake.
Can I use active starter instead of discard?
Sure, you can swap discard for active sourdough starter, but the cookie dough may be more firm with a mild flavor. Using active starter can also give them a little more rise and chew.
What can I use if I don’t have sourdough discard?
Try my Classic Chocolate Chip Cookie recipe instead, borrow sourdough discard from a friend, or make your own Sourdough Starter.
My chocolate chip cookies didn’t spread—why?
Your dough may have been too thick. Be sure you measured the flour correctly and used a ribbon-like consistency for the discard. If you want the cookies to spread more, you can remove the dough from the refrigerator for 15 minutes to temper the dough before baking.
Make-Ahead and Storage Tips
Sourdough cookie dough is perfect for making ahead since it chills in the fridge before baking. Be sure they are fully cooled before storing.
- To Refrigerate dough: Cover and chill the cookie dough up to 3 days.
- Freezing dough: Roll the dough into balls and flash freeze on the cookie sheet. Once frozen, bag the dough into a freezer-safe zip-top bag and store for up to 3 months. Cook from frozen.
- Store baked cookies in an airtight container on the counter up to 4 days or freeze for up to 3 months.
My Sourdough Chocolate Chip Cookies recipe creates the most perfectly chewy chocolate chip cookie! You love the crisp edges and gooey centers, giving them the best texture. This recipe is a winner!
Sourdough Chocolate Chip Cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 16 large cookies
Prevent your screen from going dark
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Combine dry ingredients – In a large mixing bowl, add flour, cornstarch, baking soda, baking powder, and salt. Whisk until uniform.
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Whisk wet ingredients -In a large mixing bowl, combine butter, brown sugar, granulated sugar, and thick for 30 seconds or until well blended. Add egg, plus yolk and vanilla until thick and blended, then add the discard and whisk until the mixture is smooth.
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Mix the dough – Fold the dry ingredients into the wet, mixing just until streaks disappear. Stir in chocolate chips just until dispersed. Don’t over-mix. Cover and chill 4–48 hrs (longer = deeper flavor).
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Scoop – Preheat the oven to 350 °F/175 °C. For larger cookies, scoop 65-70 g balls on a scale (for smaller cookies, scoop 45 g balls) onto parchment-lined light baking sheets, spacing 3 inches apart. With your hands, roll the dough into balls (no need for perfection)
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Bake one cookie sheet at a time for 12–15 minutes for larger cookies and 10-12 minutes for smaller cookies until rims are golden and centers still look soft, but the center no longer looks like shiny and wet raw cookie dough. Do not over-bake – they will continue setting out of the oven. Repeat with the second baking sheet.
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Make them beautiful – for a bakery-quality look, immediately out of the oven, push chocolate chips into the tops of the cookies and they will melt as the cookies cool, resulting in gorgeous cookies with an irresistible amount of melty chocolate in every bite.
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Cool 5 min on the baking sheet, then transfer (parchment & all) to a rack.
spread of the cookie dough.
**If your starter is stiff, whisk in 1 Tbsp warm water before measuring so it ribbons.
Tips for the Best Cookies:
-Use a digital scale to measure ingredients for best accuracy.
-Don’t over-mix, which can cause the texture to be heavy or dense.
-Refrigerate longer for more intense sourdough flavor (>12 hours)
Storage:
Store baked cookies for 4 days in an airtight container on the counter, or for up to 3 months frozen.
Make Ahead: Make the dough and refrigerate until ready to bake. The dough can stay in the refrigerator up to 3 days. Alternatively, you can roll the dough into balls and flash freeze. Then store the frozen balls of dough in a zip-top bag and bake from frozen.
219kcal Calories29g Carbs2g Protein11g Fat
Nutrition Facts
Sourdough Chocolate Chip Cookies
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
More Staple Sourdough Recipes Everyone Should Know
I know you’ll love my sourdough discard chocolate chip cookies, so you’ll have to try my other favorite sourdough recipes:
