Learn how to make sourdough chocolate chip cookies at home with your sourdough discard!
These bakery style cookies are soft, thick and chewy. Loaded with chocolate chips in every bite!
Make the dough in advance and keep in the fridge or freezer. You'll never be more than minutes away from satisfying your sweet tooth!
Sourdough chocolate chip cookies are a thing. A very delicious thing indeed!
Sourdough discard makes a naturally fermented cookie that your family will rave about.
Just like our sourdough chocolate chip scones, they are perfectly sweetened and stay soft and fresh tasting for days.
They are everything you're looking for when it comes to homemade chocolate chip cookies, but better!
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Instructions
In order to create a soft and chewy sourdough chocolate chip cookie, the batter must NOT be over-mixed.
After several test batches, we found that the following method worked the best for incorporating the ingredients without over mixing the dough.
To achieve this, use the paddle attachment with a stand mixer to beat cold, cubed butter with the sugars until it starts to come together, 45-60 seconds. The mixture will be thick and uneven looking.
Add the chocolate chips and continue to beat on low-speed for 30 seconds. The texture of the chocolate chips will help blend the butter and sugar together evenly. (We are not looking for light and fluffy.)
Whisk the dry ingredients together in a small bowl and add them to the butter mixture and mix on low-speed until it has a "crumbly" texture, 20-30 seconds.
Use a fork to beat the egg, sourdough discard and vanilla in a small bowl. Add it to the batter and mix on low-speed until "just incorporated", 20-30 seconds.
Use a spatula to make sure the ingredients are fully combined.
The goal is to avoid over-mixing the batter so that you get a thick, chewy, perfect cookie!
Use a cookie scoop to portion the dough into 12 large balls. Place them on a parchment lined cookie sheet and chill in the fridge for a minimum of 2 hours. 24 hours is best!
When you are ready to bake the cookies, preheat your oven to 375°F (190°C).
Bake the cookies for 15-17 minutes, or until the outside of the cookies are golden brown and the middle still looks slightly under-baked.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Tips and Tricks
After each addition of ingredients to the stand mixer, mix until "just incorporated". You do not want to add any air to the batter. Adding too much air creates a more "cake-like" cookie.
Bread flour is higher in gluten, which produces a more chewy cookie. If you don't have bread flour, you can use all-purpose flour in it's place.
Enhance the flavor of the cookie with flaked sea salt. Add a pinch on on top of the dough balls before you place them in the oven. (This is totally optional, but highly recommended!)
How to store and freeze
Baked cookies
Store baked sourdough chocolate chip cookies at room temperature in an air-tight container for up to 7 days. (To keep them extra fresh and chewy, place a small piece of white bread in the container.)
Freeze baked cookies for up to 3 months. After the cookies have cooled completely, individually wrap them in plastic wrap and insert them into a freezer-safe bag.
Unbaked cookie dough
Store unbaked cookie dough in the fridge, covered tightly for up to 7 days. (According to the FDA, unbaked cookie dough is not safe for consumption.)
To Freeze unbaked cookie dough, portion the dough out onto a parchment lined baking sheet and place it in the freezer. Transfer the frozen dough balls into a freezer-safe container and keep frozen for up to 3 months.
Bake in a 375°F (190°C) oven for 17-20 minutes, straight from the freezer.
Alternatively, allow the dough to thaw in the fridge overnight and bake according to the original directions.
Other sourdough discard recipes you may like:
- sourdough brownies
- cut out sourdough sugar cookies
- sourdough thumbprint cookies
- sourdough blueberry muffins
Sourdough Chocolate Chip Cookies Recipe
Rate this recipe!
Ingredients
Dry Ingredients
- ¾ cup + 1 teaspoon (95 g) all-purpose flour
- 1 cup + 1 teaspoon (125 g) bread flour (all-purpose can be substituted, see notes)
- 1 teaspoon (5 g) fine sea salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
Wet Ingredients 1
- 1 large (1 ) egg
- ½ cup (125 g) sourdough starter discard
- 1 teaspoon (5 g) vanilla extract
Wet Ingredients 2
- 8 tablespoons (113 g) unsalted butter (cold, cubed)
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) white granulated sugar
- 1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)
Instructions
Mix dry ingredients
- Use a whisk or a fork to mix the bread flour, all-purpose flour, baking soda, baking powder and salt in a small bowl. Set aside.
Mix wet ingredients 1
- In a separate small bowl, use a whisk or a fork to beat the egg, vanilla extract and sourdough starter until smooth. Set aside.
Mix wet ingredients 2
- Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment. Beat on low-speed until the mixture forms small crumbles, 45-60 seconds. Add the chocolate chips and mix on low-speed 30-45 seconds. Scrape down the sides of the bowl.
- Add the dry ingredients and mix on low-speed until the batter starts to become a crumbly mixture, 20-30 seconds. Pour in the egg mixture and mix on low-speed until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds. Use a spatula to stir the batter, ensuring all of the ingredients have been fully incorporated.
- Use a cookie scoop to portion the dough into 12 balls, (2 scoops per cookie) and place them on a parchment lined baking tray. Chill the dough in the fridge for a minimum of 2 hours. (24 hours is best!)
- Bake in a preheated, 375°F (190°C) oven for 15-17 minutes, or until the edges are golden brown and the center still appears slightly under-baked. Remove and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
- Store baked cookies at room temperature in an air-tight container for up to 7 days. Place a small slice of white bread inside the container to help keep cookies fresh.
- Freeze unbaked dough for up to 3 months.
- Bread flour can be replaced with equal parts all-purpose flour. Using 100% all-purpose flour will produce a less chewy cookie.
This recipe is from Little Spoon Farm. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Cammie Lamey says
YUM! Made 24 cookies rather than 12 - you are not afraid to use the butter in any of your recipes! :).
Your piecrust is my now "go-to" recipe!
Love the biscuits for biscuit and gravy breakfast (I often do not ferment overnight and still works great!)
The coffee cake is fabulous but will only make that very decadent cake when company comes!
Thank you so much for sharing!!!
Cammie
Jerilea says
These turned out great. The dough was easy to handle, which surprised me. I was afraid it would be too wet with out a rest in the fridge. After the 2nd one, i couldn't taste the unique sourdough flavor. These are a cakey chocolate chip cooky. I would make these again.
Kathy says
These are fabulous! I have made them 3 times now, using the exact directions. The only thing I change out is the flavor of the chips I use. Today’s batch is white chocolate with chopped pecans. Perfect!! Thank you, Amy!!
Viswa Challa says
I really enjoyed this recipe! I ended up making them vegan with some modification and they did not spread at all for me without chilling which was awesome. The rise was great and the flavor was delicious. Thank you!
Joe says
I’br been making these cookies of yours since August of this year and my wife LOVES them. It is our go-to cookie recipe.
I make a slight adjustment and use 125g of dark brown sugar and 75g of white sugar to get a more chewy texture. I’ve gone as much as 140g of brown sugar and the cookies are still perfect to us. We also use dark chocolate chunks
Sarah says
Thank you! The BEST cookie recipe I have ever tried. I added orange zest, cranberries and dry roasted hazelnuts and substituted some of the chocolate for dark chocolate chunks. I'd love to make these as oatmeal raisin, I'm going to experiment with this myself but wonder if there's any 'science' to adding oats to a recipe - how much flour would I likely need to cut? 🙂
Nathanael says
Family loved them!
Marcy says
I made these and they are very delicious. My cookie spread a little more than the ones in your picture. Any suggestions?
Kelly says
I made these cookies. The are wonderful. Though I don't find them chewy and I followed the recipe exactly. They were a hit at my house. Thank you!
Sally says
OMG. These are amazing. I just made these for the kids and success 🙌🏼
Thank you Amy your my hero