Best Sourdough Chocolate Chip Cookies

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Oct 11, 2024

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You are ready to make the best sourdough chocolate chip cookies! My chewy crisp cookies use your sourdough discard to add a subtle tang to the classic rich chocolate chip cookie.

This recipe is so simple and turns out perfect every time!

A close-up of a plate with a stack of sourdough chocolate chip cookies on a white surface. A few chocolate chips are scattered beside the plate. A teal cloth is partially visible in the background.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

Soft Chewy Sourdough Discard Chocolate Chip Cookies
How to Make Discard Chocolate Chip Cookies
Tips and Tricks for Perfect Sourdough Chocolate Chip Cookies
What to Serve with Chocolate Chip Cookies
Best Sourdough Chocolate Chip Cookies Recipe

A plate of sourdough chocolate chip cookies is placed beside scattered chocolate chips and an old-fashioned scale on a marble countertop. A teal cloth is in the background.

Soft Chewy Sourdough Discard Chocolate Chip Cookies

My four boys LOVE chocolate chip cookies. In our house they don’t last most than a day or two even when I double the recipe. A few years ago my sister Julia sent me some sourdough starter that she had affectionately named “Val Kilmer.”

I have used good old Val to make all sorts of things from sourdough bread to pancakes and find that discard adds a wonderful texture to everything I have used it in.

These chocolate chip cookies were one of my early discard recipes I developed since we eat so many cookies in my house. You can substitute a lot of different things for the chocolate chips once you master this recipe.

I have been known to substitute nuts, sprinkles, butterscotch chips, or even cranberries for the chocolate chips and they come out perfect every time!

A plate of sourdough chocolate chip cookies on a marble countertop, with a vintage kitchen scale and a green cloth in the background. A plant in a white pot is also visible.

How to Make Discard Chocolate Chip Cookies

First assemble the following ingredients:

Unsalted butter (1 cup) – Cream the room temperature unsalted butter to create a rich, smooth base for the cookie dough.
White granulated sugar (½ cup) – Adds sweetness and contributes to the crisp texture of the cookies.
Brown sugar (½ cup) – Enhances the flavor with a touch of molasses, giving the cookies a chewy texture.
Egg (1) – Binds the ingredients together, providing structure and moisture to the cookie dough.
Sourdough starter discard (½ cup) – Adds a subtle tang and depth of flavor while keeping the cookies soft.
Vanilla extract (1 Tablespoon) – Infuses the cookies with warm, aromatic notes of vanilla.
All purpose flour (2 cups) – Provides the necessary structure and bulk for the cookies, creating a sturdy yet soft texture.
Salt (1 teaspoon) – Balances the sweetness and enhances the overall flavor of the cookies.
Baking soda (½ teaspoon) – Aids in the cookies’ spread and rise, ensuring a soft and chewy texture.
Baking powder (½ teaspoon) – Helps the cookies rise and become slightly fluffy.
Chocolate chips (2 cups) – Loads the cookies with rich, melty pockets of chocolate goodness in every bite.

Ingredients for baking: flour, brown sugar, white sugar, butter, an egg, milk, vanilla extract, baking powder, baking soda, salt, and chocolate chips in bowls on a marble surface—perfect for creating delightful sourdough chocolate chip cookies.

A wooden bowl filled with flour sits on a marble surface, next to scattered dark chocolate chips and a dark green cloth, evoking the start of delicious sourdough chocolate chip cookies.

A glass bowl contains partially mixed cookie dough with a liquid mixture being added. In the background, there is a wooden bowl filled with flour, hinting at the delicious potential of sourdough chocolate chip cookies.

A clear glass bowl filled with mixed dough for sourdough chocolate chip cookies and a white spatula on top, placed on a green cloth on a marble surface.

A glass bowl containing sourdough chocolate chip cookie dough with chocolate chips on top, and a white spatula is resting in the mixture. A teal cloth is partially visible under the bowl on a marble surface.

Once you’ve gathered your ingredients, we will use this method:

Cream Butter. Beat together the room temperature butter and both the brown sugar and white granulated sugar.
Add Wet Ingredients. Add in the egg and mix to combine. Stir in the sourdough starter and vanilla extract.
Add Dry Ingredients. Add in the flour, salt, baking soda, and baking powder. Stir until just combined, do not over mix.
Finish. Stir in the chocolate chips.
Chill. Refrigerate the dough for at least 1 hour.
Prep. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or baking mats. Scoop the cookies into 2-3 tbsp balls and place them on the baking sheets about 2” – 3” apart.
Bake and Enjoy. Bake for 10-12 minutes or until the edges are golden and the tops are set. Remove from the oven and let cookies cool on a wire rack. Enjoy!

A white plate holds four sourdough chocolate chip cookies; one has a bite taken out. Scattered chocolate chips lie on the marble-like surface around the plate.

Tips and Tricks for Perfect Sourdough Chocolate Chip Cookies

Use room temperature butter: Ensures the butter creams smoothly with the sugars, resulting in a soft and tender cookie dough.

Don’t overmix the dough: Once you add the flour, mix just until combined to avoid tough, dense cookies.

Chill the dough before baking: Chilling the dough for at least 30 minutes helps prevent the cookies from spreading too much and intensifies the flavor.

Use a blend of sugars: A mix of white and brown sugar adds complexity—white sugar for crispness and brown sugar for chewiness and depth.

Let your sourdough discard rest at room temperature: If your discard is refrigerated, allow it to come to room temperature before adding it to the dough to maintain even texture.

Adjust for hydration of sourdough discard: If your discard is very liquid, you may need to add a tablespoon or two of extra flour to balance the dough consistency.

Experiment with different chocolate types: Combine semi-sweet, dark, or even milk chocolate chips for a richer chocolate flavor.

Add a sprinkle of flaky sea salt on top: This enhances the sweetness of the cookies and adds a delightful contrast to the chocolate.

Bake one test cookie first: If you’re unsure about dough consistency, bake a single cookie to see how it spreads and adjust the dough (by chilling or adding flour) if necessary.

Use parchment paper or silicone baking mats: This prevents sticking and helps cookies bake evenly.

Let the cookies cool on the baking sheet: Leaving them on the hot sheet for a few minutes after baking helps them set without losing their chewy texture.

Freeze leftover dough: You can freeze scooped dough balls for up to 3 months and bake them straight from the freezer for fresh cookies anytime.

Use high-quality vanilla extract and chocolate: These premium ingredients will elevate the flavor of your cookies significantly.

Bake until just golden: The cookies will continue to bake on the sheet after they are removed from the oven, so take them out when the edges are golden but the centers are still soft for perfect texture.

FAQs

How do I adjust the recipe if my sourdough discard is very liquid?

If your discard is too runny, you can add 1-2 extra tablespoons of flour to ensure the dough isn’t too wet. The dough should be soft but still hold its shape.

Can I make the dough ahead of time?

Yes, the dough can be made ahead and stored in the fridge for up to 48 hours. In fact, chilling the dough enhances the flavor and improves the cookie texture. You can also freeze the dough for longer storage.

Why do my cookies spread too much?

If your cookies spread too much, it could be due to the dough being too warm or over-creaming the butter. Try chilling the dough for 30 minutes to 1 hour before baking.

How do I store sourdough chocolate chip cookies?

Store baked cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.

Can I add other mix-ins to the dough?

Absolutely! You can add nuts, dried fruits, or even a combination of chocolate chips and chunks to customize the cookies to your liking.

Why should I use both baking soda and baking powder?

Baking soda helps with spread and browning, while baking powder contributes to the rise and fluffiness of the cookies. Using both gives the cookies the perfect texture balance.

Can I make these cookies gluten-free?

Yes, you can try substituting the all-purpose flour with a gluten-free flour blend. However, make sure your sourdough discard is from a gluten-free starter as well.

What’s the best way to freeze cookie dough?

Scoop the dough into individual portions and freeze on a baking sheet. Once solid, transfer to a freezer bag. You can bake them directly from frozen, just add 1-2 minutes to the baking time.

What type of sourdough discard should I use?

Use unfed sourdough discard that hasn’t recently been refreshed. It can be from any type of sourdough starter, whether whole wheat, rye, or all-purpose flour-based. Just keep in mind, different flours may slightly affect flavor and texture.

Will the cookies taste sour due to the sourdough discard?

No, the tang from the sourdough discard is subtle and typically adds depth of flavor rather than an overt sour taste. It complements the sweetness of the cookies.

What is sourdough discard, and can I use it straight from the fridge?

Sourdough discard is the leftover starter you remove during the feeding process. You can use it straight from the fridge, but for the best results, let it come to room temperature before adding to the dough to ensure even mixing.

A hand holds a partially eaten sourdough chocolate chip cookie with a blue cloth and cutting board in the background.

What to Serve with Chocolate Chip Cookies

Hot coffee or espresso: The bitterness of coffee contrasts nicely with the sweetness of the cookies, making it a perfect morning or afternoon treat.

Hot chocolate: Enhance the chocolatey goodness by pairing the cookies with a cup of rich, creamy hot chocolate for an indulgent dessert.

Fruit compote or fresh berries: A tangy fruit compote or fresh berries like strawberries or raspberries offer a refreshing contrast to the sweetness of the cookies.

Cheese platter: For a more savory contrast, serve the cookies alongside a mild cheese like brie or a sharp cheddar to enjoy the interplay of sweet and savory flavors.

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