The Best Sourdough Chocolate Chip Cookies Recipe

Bite into a delicious combo of flavors and textures as the chewy center gives way to crispy edges, all infused with hints of sourdough’s unique depth. As soon as you take your first bite, you’ll understand why using the sourdough discard takes these chewy cookies to the next level. Enjoy this delicious cookie warm from the oven or savored as a decadent afternoon snack or dessert.

Since you are here and love chocolate chip cookie recipes, check out this Small Batch Chocolate Chip Cookies Recipe, this Brown Butter Chocolate Chip Cookies Recipe, or this Easy Chocolate Chip Skillet Cookie Recipe.

What do sourdough chocolate chip cookies taste like?

A sourdough chocolate chip cookie has a bit of a tanginess that pairs so well with the chocolate chips. The tanginess from the sourdough starter discard adds a subtle depth to the cookies, complementing the sweet chocolate chips without having them overpower you with sweetness!

The combination results in a unique taste experience where the familiar comfort of classic chocolate chip cookies meets the slightly tangy, complex notes of sourdough. They also have a chewy texture. If you’re a fan of a cake-like cookie, then these are the ideal cookies for you.

Ingredients for this sourdough chocolate chip cookies recipe

Here are the ingredients you will need to make these sourdough discard cookies. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Butter: Use unsalted butter so that we can later control how much salt goes in separately. You will also want the butter to be softened pull it out of the fridge 30 minutes to an hour before beginning the recipe.
• Brown Sugar: adds sweetness as well as a deep, molasses-y flavor.
• Granulated Sugar: adds a touch of pure sweetness.
• Large Egg: helps create the structure of the cookie and keeps all of the ingredients together.
• Vanilla Extract: flavors the cookie dough and enhances the flavor of the chocolate as well.
• Sourdough Discard: You’ll want it to be unfed, so whatever you discarded when you were feeding your active sourdough starter.
• Bread Flour: has a higher protein content so it makes baked products more chewy.
• All-purpose Flour: a 50/50 mix of bread and all-purpose flour gives these chewy sourdough chocolate chip cookies a delicious texture.
• Baking Soda and Baking Powder: help the cookies rise and give them an airy texture.
• Salt: balances out the sweetness and enhances all of the other flavors.
• Chocolate Chips: flavor the cookies. You can use semi-sweet chocolate, dark chocolate, milk chocolate. You can even use chocolate chunks if you want to.

How to make sourdough chocolate chip cookie recipe

This is how you can make the best sourdough chocolate chip cookies. Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions! 

1. Preheat your oven to 350°F and line a cookie sheet with parchment paper.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
3. Add the egg, vanilla extract, and sourdough discard, and mix until smooth.
4. In a separate bowl, sift together the bread flour, all-purpose flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Cover the dough and chill for an hour before baking.
6. Using a cookie scoop, scoop the dough onto the parchment-lined baking sheet, using about 3 tablespoons of dough per cookie and spacing them about 2 inches apart. Make sure to scrape the sides of the bowl to get every last piece. Top with extra chocolate chips then bake for 10 minutes or until the edges are set but the center is still soft.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely to room temperature.

Why You need to make these sourdough chocolate chip cookies!

• The flavor of the sourdough makes such a huge difference in the overall flavor of the cookie. It is definitely something you need to try if you haven’t had it before.
• It’s a way chewier cookie than a normal chocolate chip cookie.
• It’s a great way to use up your sourdough discard that you normally would just get rid of.

Frequently Asked Questions – FAQ

What is the difference between bread flour and all-purpose flour?

Bread flour has a higher protein content, which creates more gluten when mixed with water. This extra gluten gives bread its elasticity and helps it rise and hold its shape. In cookies, using bread flour can result in a chewier texture, whereas all-purpose flour, with its moderate protein content, produces softer, more tender cookies.

Why use sourdough starter in cookies?

Sourdough starter lends a unique tanginess to the cookies while also providing natural leavening, resulting in a lighter, more tender texture.

How to store leftover sourdough chocolate chip cookies

Storing these cookies are super simple. You put them in an airtight container or freezer-safe bag and just store them on the counter, it should last for at least 3 or 4 days like that. To keep them fresh for longer, put them in the fridge for up to a week or two, or in the freezer for up 1 or 2 months. If you do choose the freezer option, I suggest you wrap each cookie in plastic wrap first before putting them in the airtight container to help prevent burn and ruin the flavor.

Can I Freeze Sourdough Cookie Dough?

Absolutely! Sourdough chocolate chip cookie dough freezes well, allowing you to bake a batch whenever the craving strikes. Simply portion the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag for convenient storage.

Boosting Your Sourdough Discard Cookies

Enhance the flavor and texture of your sourdough discard chocolate chip cookies with these ideas:

• Espresso Powder: A small amount of espresso powder can intensify the chocolate flavor, making your cookies taste richer.

• Nuts & Seeds: Incorporate toasted nuts like pecans, walnuts, or hazelnuts for a crunchy texture. You can also add sunflower or pumpkin seeds for a unique twist.

• Spices: Cinnamon, cardamom, or a pinch of cayenne pepper can add warmth and complexity to your cookies.

• Dried Fruits: Mix in dried cranberries, cherries, or raisins for a sweet and chewy contrast to the chocolate chips.

Experimenting with these additions can elevate your cookies, making them even more special!

The Best Sourdough Chocolate Chip Cookies Recipe

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