Looking for Sourdough? 
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 and double chocolate sourdough muffins 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!
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
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.
PREVIOUS
Marina says
I made these recipes with 260 g of all-purpose flour (no bread flour), and they turned out great! I also experimented and tried baking 1/4 of the batch un-chilled and they turned out as expected! Not sure why the 2 hour chill is necessary? (ps. I required a 20 min bake time). Family gobbled up both! Overall happy with this recipe, thank you!
Lacey says
I make these vegan and they’re so good!
Lola says
This is THE best chocolate chip cookie recipe ever!! I can't bake them any other way now.
The recipe is absolutely perfect and such a great way to use up leftover starter.
I make these every weekend while my sourdough is rising.
Excellent recipe!
Amy says
Thank you so much! 🙂
Kasey says
Very delicious. Mine turned out nice and fluffy, which is hard to do in Colorado! A nice sweet taste and not overly sugary.
Amy says
Thank you so much! 🙂
Barb says
These were delicious! Making again!
Amy says
Thank you so much! 🙂
Lynette says
THE BEST EVER chocolate chip cookies!! Talk about flavor, texture and melt in your mouth! Thank you for this recipe!!!!!!! I use Sunrise Flour Mill flours and I only had whole wheat pastry flour (not AP) so used that and the Bread Mix. Fabulous!!
Julia says
Delicious cookies! Sea salt on top really makes the chocolate pop. Used 290g cholocate chips (1 bag) and was plenty for me. 🙂
Dee says
I've made these twice now, the first time I didn't have enough bread flour on hand so I used all AP, and used all the chocolate chips called for. The second time, I made it with the called for flours and less chocolate chips. The first batch was a cookie texture and everyone loved them, the second one is just cakey, and while still good, they prefer them the AP flour way.
Judith says
I followed the instructions and use AP and Bread flour and had a cakey texture. The cookies taste good, but I will try with all AP flour next time.
Brett says
This recipe has changed how I make cookies and is a staple now in my house!!! Make sure to follow steps by step......but... hear me out, substitute 1 tablespoon apple cider vinegar and 1 teaspoon baking soda for each egg. Let me know what you think!!!
Emilee says
Holy yum! These might become a weekly thing. I’m normally a semi-sweet girl but went milk chocolate this time and they were SO good. I can’t wait to make them again!