Sourdough Chocolate Chip Cookies Recipe

These sourdough chocolate chip cookies are a game-changer, blending tangy sourdough starter with rich, buttery sweetness for a flavor explosion. With a crisp edge and a soft, chewy center, every bite offers the perfect balance of textures. The dough chills for just three hours, ensuring a deep, complex flavor that’s worth the wait.

In under 30 minutes of active time, you’ll create cookies that are golden, gooey, and utterly irresistible. The subtle tang of sourdough enhances the sweetness of the chocolate chips, making these treats uniquely addictive. Whether you’re a sourdough enthusiast or a cookie lover, this recipe is a must-try for a delightful twist on a classic favorite.

What You’ll Need for Sourdough Chocolate Chip Cookies

• 2 ⅓ cups (11 ½ oz/327 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 cup (8 oz/225 g) butter, softened (unsalted preferred)
• 1¼ cups (7 ½ oz/213 g) dark brown sugar (light brown sugar works too)
• ⅔ cup (5 oz/142 g) granulated sugar
• 1 large egg, at room temperature
• 1½ teaspoons vanilla extract
• ½ cup (5 oz/142 g) sourdough discard (unfed starter)
• 1 ½ cups (9 oz/255 g) bittersweet chocolate, chopped (or chocolate chips)

How to Make Sourdough Chocolate Chip Cookies

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In a stand mixer fitted with a paddle attachment (or using a handheld mixer), beat the butter, brown sugar, and granulated sugar on high speed until light and fluffy, about 4 minutes.
3. Beat in the egg, followed by the sourdough discard and vanilla extract. Scrape down the sides of the bowl to ensure even mixing.
4. Reduce the mixer speed and add the flour mixture, mixing until just combined. Avoid overmixing.
5. Stir in the chopped chocolate by hand until evenly distributed.
6. Line a small tray with parchment paper and scoop heaped tablespoons of dough onto it. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
7. When ready to bake, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
8. Place the dough balls 2 inches (5 cm) apart on the prepared tray and flatten slightly with your hand.
9. Bake for 12 minutes, or until the edges are just starting to brown.
10. Remove from the oven and let the cookies firm up on the tray for 5 minutes before transferring to a wire rack to cool completely.
11. Repeat with the remaining dough if needed. Store cooled cookies in an airtight container at room temperature for up to 2 days.

Storage and Reheating Tips

Store your cooled sourdough chocolate chip cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.

To enjoy them warm, pop a frozen cookie in the microwave for 10-15 seconds or bake at 350°F (175°C) for 5 minutes.

Recipe Variations to Try

Switch up the flavor by using milk or white chocolate instead of bittersweet. Add a crunchy twist with ½ cup of chopped nuts like walnuts or pecans. For a festive touch, mix in ¼ cup of dried cranberries or orange zest. If you prefer a chewier texture, reduce the baking time by 1-2 minutes.

Time-Saving Hacks

If you’re short on time, skip the chilling step and bake the cookies immediately—they’ll spread more but still taste delicious. Alternatively, portion the dough into balls and freeze them on a tray. Once solid, transfer to a bag and bake straight from the freezer, adding 1-2 minutes to the baking time.

Equipment Guidance

A stand mixer with a paddle attachment makes creaming the butter and sugar a breeze, but a handheld electric mixer works just as well. Use a cookie scoop for evenly sized dough portions, and a silicone baking mat or parchment paper to prevent sticking. A wire rack ensures your cookies cool evenly without becoming soggy.

Common Questions Answered

Can I use active sourdough starter instead of discard? Yes, but the flavor will be milder. What if I don’t have dark brown sugar? Light brown sugar works fine, though the cookies will be slightly less rich. Why chill the dough? Chilling helps the cookies hold their shape and enhances the flavor by allowing the ingredients to meld.