This sourdough chocolate chip cookies recipe makes soft, chewy cookies with crisp edges, melty chocolate chips, and a little extra depth from sourdough discard. The discard balances the sweetness without making the cookies taste sour, and it gives this classic chocolate chip cookie a more developed flavor.
I like this recipe because it is a simple way to use extra discard in something my family already loves. If you are new to baking with discard, my What Is Sourdough Discard? post explains what it is and how to use it. You can also find more cookie ideas in my Easy Cookie Recipes roundup.
These sourdough chocolate chip cookies can be baked the same day, but I think the flavor is even better when the dough chills overnight. The long ferment option gives the dough time to rest, which makes the cookies more flavorful and helps create a chewy center with golden edges.
If you like sourdough cookie recipes, you may also like my Soft and Chewy Sourdough Discard Gingerbread Cookies or Perfect Soft Sourdough Discard Sugar Cookie Recipe.
Table of Contents
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Quick Look
Prep Time: 15 minutes
Chill Time: Optional, 12 to 24 hours
Bake Time: 9 to 12 minutes
Total Time: About 30 minutes, or up to 24 hours with long ferment
Servings: About 24 cookies
Texture: Crisp edges with chewy centers
Best Served: Warm or at room temperature
Why You’ll Love These Sourdough Chocolate Chip Cookies
These cookies are soft and chewy with lightly crisp edges.
They are a simple way to use sourdough discard.
The dough can be baked the same day or chilled overnight for more flavor.
Brown butter can be used for a deeper, nuttier taste.
The sourdough discard adds flavor without making the cookies taste sour.
They freeze well, either baked or as cookie dough balls.
Tips for the Best Sourdough Chocolate Chip Cookies
For extra flavor, brown the butter and let it cool until it is soft but no longer melted. Browned butter gives the cookies a warm, nutty flavor that works well with chocolate chips.
To brown butter, melt the b
utter in a light-colored saucepan over medium heat. Stir often as it foams, then watch for golden brown bits to form at the bottom of the pan. Once the butter smells nutty and turns golden brown, remove it from the heat right away so it does not burn. Let it cool before using.
For deeper flavor, chill the dough overnight before baking. I like to chill mine for at least 12 to 24 hours when I have time.
Add chopped walnuts or pecans if you want extra crunch.
If you do not have chocolate chips, you can chop a chocolate bar and use that instead.
You can also swap part of the chocolate chips for mint chips, peanut butter chips, or dark chocolate chunks.
Do not overbake the cookies. Pull them from the oven when the edges are golden and the centers look just set. They will continue to set as they cool on the baking sheet.
Equipment for Sourdough Discard Chocolate Chip Cookies
Stand mixer with paddle attachment or hand mixer
Large mixing bowl
Medium mixing bowl
Wooden spoon or spatula
Measuring cups and spoons
Kitchen scale
Baking sheets
Parchment paper
Cookie scoop
Wire cooling rack
Airtight container
Ingredients for Sourdough Chocolate Chip Cookies
Wet Ingredients
1 cup unsalted butter, softened, 226 grams
¾ cup sourdough discard, 175 grams
2 egg yolks
2 teaspoons vanilla extract, 8 grams
Dry Ingredients
½ cup granulated sugar, 105 grams
1 cup brown sugar, 220 grams
2 ½ cups all-purpose flour, 355 grams
1 teaspoon baking soda, 6 grams
1 teaspoon baking powder, 4 grams
1 teaspoon salt, 4 grams
2 cups chocolate chips, 350 grams
How to Make Sourdough Chocolate Chip Cookies
Preheat the oven to 350°F and line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the sourdough discard, egg yolks, and vanilla extract.
Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients.
Mix just until combined. Do not overmix.
Fold in the chocolate chips.
Scoop the cookie dough onto the prepared baking sheets, spacing the dough balls about 2 inches apart.
Bake for 9 to 12 minutes, or until the edges are golden brown and the centers look just set.
Let the cookies cool on the baking sheet for about 5 minutes.
Transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container.
Long Ferment Sourdough Chocolate Chip Cookies
For a long ferment version, make the dough as written.
After folding in the chocolate chips, cover the bowl and place the cookie dough in the refrigerator for 12 to 24 hours.
When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper.
Scoop the chilled dough onto the prepared baking sheets, spacing the dough balls about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack.
The long ferment version gives the cookies a deeper flavor and a chewy texture.
Can I Bake the Cookies Right Away?
Yes, you can bake these cookies right away.
The cookies will still be good without chilling, but the dough will have a slightly milder flavor. If you want the best flavor and texture, chill the dough for 12 to 24 hours before baking.
Can I Use Browned Butter?
Yes, browned butter works well in this recipe.
After browning the butter, let it cool until it becomes soft and thick, not hot and liquid. If the butter is too warm, it can make the dough greasy and cause the cookies to spread too much.
Can I Use Active Sourdough Starter Instead of Discard?
Yes, active sourdough starter can be used in place of sourdough discard in this cookie recipe.
Since this recipe does not rely on the starter for rising, either discard or active starter can work. The flavor may be slightly different, but the cookies should still bake well.
How to Store Sourdough Chocolate Chip Cookies
Store cooled cookies in an airtight container at room temperature for a few days.
For longer storage, freeze the cookies in a freezer-safe bag or container. Let them thaw at room temperature before serving.
You can also freeze the dough balls and bake them later. Add a minute or two to the baking time if baking from frozen.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Frequently Asked Questions About Sourdough Chocolate Chip Cookies
Do sourdough chocolate chip cookies taste sour?
No, these cookies do not taste sour. The sourdough discard adds depth and balances the sweetness, but the cookies still taste like classic chocolate chip cookies.
Can I use active sourdough starter instead of discard?
Yes, active starter can be used in place of discard. The flavor may be a little different, but the recipe will still work.
Do I have to long ferment the dough?
No, the long ferment is optional. You can bake the cookies right away, or chill the dough for 12 to 24 hours for deeper flavor.
Why are my cookies dry?
Dry cookies usually come from too much flour or overbaking. Measure the flour carefully and pull the cookies from the oven when the centers still look slightly soft.
Why did my cookies spread too much?
The butter may have been too warm, or the dough may have needed more chill time. If your kitchen is warm, chill the dough before baking.
Can I add nuts?
Yes, chopped walnuts or pecans work well in these cookies. Add them when you fold in the chocolate chips.
Can I freeze the cookie dough?
Yes, scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Bake from frozen, adding a little extra time if needed.
The Best Sourdough Chocolate Chip Cookies Recipe
Equipment
- Stand mixer with Paddle Attachment or a hand mixer
- Large mixing bowl
- Wooden spoon
- Air-tight container
Ingredients
- 1 cup unsalted butter softened, 226 grams
- ¾ cup sourdough discard 175 grams
- 2 egg yolks
- 2 teaspoons vanilla extract 8 grams
- ½ cup granulated sugar 105 grams
- 1 cup brown sugar 220 grams
- 2 ½ cups all-purpose flour 355 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon salt 4 grams
- 2 cups chocolate chips 350 grams
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the sourdough discard, egg yolks, and vanilla extract.
- Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chocolate chips.
- Scoop the cookie dough onto the prepared baking sheets, spacing each dough ball about 2 inches apart.
- Bake for 9 to 12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- Serve warm or store in an airtight container.
Long Ferment Option
- Make the dough as written.
- After folding in the chocolate chips, cover the bowl and refrigerate the dough for 12 to 24 hours.
- When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop the chilled dough onto the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Do not overmix the dough after adding the flour.
For the best flavor, chill the dough overnight before baking.
Chopped walnuts or pecans can be added with the chocolate chips.
Store baked cookies in an airtight container at room temperature for a few days or freeze for longer storage.
Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
