Sourdough Chocolate Chip Cookies Recipe

If you’ve never experienced the magic that is a batch of Sourdough Chocolate Chip Cookies, prepare yourself for a treat that is chewy, moist, and just the tiniest bit sophisticated. These cookies are a wonderful twist on the classic, blending buttery dough, sweet chocolate chips, and the secret ingredient: sourdough discard. Not only does this give the cookies an irresistible texture, but it’s also a fabulous way to cut down on kitchen waste. Whether you have an active starter or just a jar of discard, these cookies will convince you that a sourdough baker’s best-kept secret truly belongs in dessert.

this Recipe

Ingredients You’ll Need

The beauty of Sourdough Chocolate Chip Cookies lies in how each ingredient shines. Every item on this list is here for a reason — from creating a perfectly chewy base to balancing flavors and getting those iconic crackly tops. Here’s what you’ll need and why it matters:

• Unsalted butter (1/2 cup, softened): Provides the rich, tender foundation; make sure it’s really soft for easy creaming.
• Granulated sugar (1/2 cup): Delivers sweetness and helps the cookies spread beautifully.
• Light brown sugar (1/2 cup, packed): Adds moisture and a subtle caramel note that pairs perfectly with sourdough.
• Sourdough discard (1/2 cup, unfed): The star ingredient for chewiness and a refined depth of flavor without any tanginess.
• Large egg (1): Binds everything together and adds richness.
• Vanilla extract (1 teaspoon): Rounds out the flavors and makes the chocolate shine.
• All-purpose flour (1 3/4 cups): Ensures a sturdy, soft structure for the ultimate cookie bite.
• Baking soda (1/2 teaspoon): Helps the cookies puff and develop golden edges.
• Salt (1/2 teaspoon): Elevates the flavors and accentuates sweetness without overwhelming.
• Semi-sweet chocolate chips (1 cup): Dot every cookie with pure, melty chocolate pockets.

How to Make Sourdough Chocolate Chip Cookies

Step 1: Prep Your Pan and Oven

First things first: preheat your oven to 350°F. This gives you the perfect temperature for edges that crisp just enough, plus gooey, tender middles. Line a baking sheet with parchment paper to ensure your cookies release effortlessly — and for easy cleanup afterward.

Step 2: Cream Together the Butter and Sugars

Scoop your softened butter into a large mixing bowl, then add both the granulated and light brown sugars. Using a hand mixer or a sturdy wooden spoon, beat until the mixture is light, fluffy, and pillowy — this creates the best texture for Sourdough Chocolate Chip Cookies! Don’t rush this step; the more you cream, the better your cookies.

Step 3: Add Sourdough Discard, Egg, and Vanilla

Mix in your half cup of sourdough discard, the egg, and vanilla extract. Blend until the mixture is smooth and cohesive. The sourdough discard adds not just a hint of flavor but an unbeatable chew to the finished cookies, while the egg and vanilla ensure everything stays rich and aromatic.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together your all-purpose flour, baking soda, and salt. This helps distribute the leavening and salt evenly, which means every bite of your Sourdough Chocolate Chip Cookies will be as delicious as the last.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture into your wet ingredients. Stir gently until just combined; overmixing can make the cookies tough. Some minor flour streaks are fine! The result at this stage should be a dough that’s soft and easy to scoop.

Step 6: Fold in the Chocolate Chips

Gently fold in the semi-sweet chocolate chips. This ensures they’re evenly distributed, avoiding any “chipless” bites. If you want to get fancy, save a few chips to press into the tops of the dough mounds right before baking.

Step 7: Scoop and Bake

Scoop tablespoon-sized balls of dough and arrange them about two inches apart on your prepared baking sheet. Pop them in the oven and bake for 10–12 minutes until the edges are golden and the centers look just set. Remember, slightly underbaked is the secret to perfect Sourdough Chocolate Chip Cookies.

Step 8: Cool Before Enjoying

Let those tempting cookies cool on the pan for about 5 minutes (it helps set them up), then transfer to a wire rack. This brief waiting period ensures chewy centers and prevents warm cookies from falling apart during their first glorious bite.

How to Serve Sourdough Chocolate Chip Cookies

Garnishes

Give your cookies a bakery-style finish by sprinkling a tiny pinch of flaky sea salt on top while they’re still warm. This brings out the chocolate flavor and adds a fancy touch guests always notice. You can also drizzle with a bit of melted chocolate or dust with powdered sugar for extra flair.

Side Dishes

While Sourdough Chocolate Chip Cookies are fabulous on their own, try serving them alongside a scoop of vanilla ice cream, a dollop of whipped cream, or a mug of cold milk. For an adult twist, pair with espresso or dessert wine for a cozy, sophisticated dessert moment.

Creative Ways to Present

Stack your cookies in a rustic basket lined with a tea towel for family gatherings, or wrap stacks in parchment and twine for thoughtful gifts. If you’re entertaining, arrange them on a pretty platter with a cluster of fresh berries and chocolate curls to wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep leftover Sourdough Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature. They’ll stay chewy and flavorful for up to five days — assuming they don’t get devoured before then! Slip a slice of bread into the container to keep cookies soft longer.

Freezing

These cookies freeze wonderfully, either as baked treats or raw dough. For baked cookies, let them cool completely, then layer in a freezer bag with parchment between each layer. To freeze dough, scoop into balls first and freeze; bake straight from frozen, adding a minute or two to the bake time.

Reheating

If you love warm, gooey cookies, just pop a Sourdough Chocolate Chip Cookie into the microwave for about 10 seconds, or reheat a tray in a low oven for a few minutes. This restores their fresh-baked softness and makes the chocolate delightfully melty again.

FAQs

Can I use active sourdough starter instead of discard?

Absolutely, you can! Just make sure you use the same amount (1/2 cup). Your cookies may have a slightly different flavor, but they’ll still be soft and delicious.

Will the cookies taste sour?

Not at all. Sourdough discard in this recipe adds a subtle richness and tenderness, not a tangy taste. These Sourdough Chocolate Chip Cookies are beloved even by those who aren’t huge fans of sourdough bread.

Can I mix in other add-ins like nuts or dried fruit?

You bet! Chopped nuts, dried cranberries, or even a mix of white and dark chocolate chips make fun additions. Just keep total add-ins to around 1 to 1 1/2 cups, so the cookies hold together well.

Do I really need to chill the dough?

Chilling the dough is optional but strongly recommended. Even a 30-minute chill in the fridge helps the flavors meld and prevents excess spreading, giving your Sourdough Chocolate Chip Cookies a richer taste and chewier texture.

Can I make these cookies gluten free?

You can substitute your favorite 1:1 gluten free flour blend for the all-purpose flour. The texture may vary a bit, but the cookies should still bake up beautifully and taste fantastic.

Final Thoughts

Once you try baking Sourdough Chocolate Chip Cookies, you’ll never wonder what to do with extra sourdough discard again! It’s such a joyful twist on a classic recipe, perfect for sharing or savoring with a cup of coffee. Give them a try, and don’t be surprised if they become your new favorite cookie — they certainly are in my kitchen!

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