This sourdough chocolate chip cookies recipe is the perfect way to use up your sourdough starter discard while creating soft and chewy cookies packed with chocolatey goodness. The tangy depth of sourdough adds a unique flavor that takes this classic dessert to the next level.
I first made these cookies on a whim when I had leftover sourdough discard that I didn’t want to waste. After one bite, my family was hooked, and now these cookies are a regular in our home. With their golden edges and gooey centers, they’re irresistible!
Why You’ll Love These Sourdough Chocolate Chip Cookies
Here are a few reasons why these cookies will become your new favorite:
- Avoid waste: This recipe makes delicious use of sourdough starter discard.
- Perfect texture: A mix of crisp edges, chewy centers, and melty chocolate.
- Easy ingredients: Uses pantry staples you likely already have.
- Make-ahead option: The dough freezes well for fresh cookies any time!
What You’ll Need
Gather these ingredients before you start. Using the exact measurements is key to getting the best results!
- ¾ cup + 1 teaspoon (95 g) all-purpose flour
- 1 cup + 1 teaspoon (125 g) bread flour (or substitute with all-purpose flour)
- 1 teaspoon fine sea salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 large egg
- ½ cup (125 g) sourdough starter discard
- 1 teaspoon vanilla extract
- 8 tablespoons (113 g) cold, cubed unsalted butter
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) white granulated sugar
- 1 ½ cups (340 g) semi-sweet or milk chocolate chips
How to Make Sourdough Chocolate Chip Cookies
Follow these simple steps to create your perfect homemade cookies:
- Prepare the dry ingredients: Mix the all-purpose flour, bread flour (or substitute), baking soda, baking powder, and salt in a small bowl. Set aside.
- Whisk the wet ingredients: Beat the egg, vanilla extract, and sourdough starter discard in a small bowl until smooth. Set aside.
- Create the butter-sugar mixture: In a stand mixer bowl fitted with the paddle attachment, combine the cold butter, brown sugar, and granulated sugar. Mix on low speed for about 1 minute until the mixture becomes small, crumbly pieces.
- Add the chocolate chips: Mix in the chocolate chips on low speed for 30-45 seconds, then scrape down the sides of the bowl.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the mixer and blend on low speed until it becomes a crumbly mixture. Slowly pour in the egg mixture and mix until the dough pulls away from the sides of the bowl, about 20-30 seconds.
- Form and chill the dough: Use a cookie scoop to portion the dough into 12 balls (2 scoops per cookie). Place them on a parchment-lined baking sheet, cover with plastic wrap, and chill for at least 2 hours, or up to 24 hours for enhanced flavor.
- Bake the cookies: Preheat your oven to 375°F (190°C). Bake the cookies for 15-17 minutes until the edges are golden brown while the centers remain slightly underbaked.
- Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
These cookies pair perfectly with a cold glass of milk or a warm cup of coffee. For an indulgent treat, serve them slightly warm with a scoop of vanilla ice cream on top. They’re delightful for dessert, afternoon snacks, or even as a lunchbox surprise!
How to Store and Enjoy Leftovers
Store fully baked cookies in an airtight container at room temperature for up to 7 days. To keep them soft, place a small slice of white bread inside the container. If you’d like to save unbaked dough, roll it into balls and freeze them in a resealable bag for up to 3 months. Just bake directly from frozen—add 1-2 extra minutes to the baking time.
Tips and Variations
Here are my favorite tips for personalizing this recipe:
- Mix up the chocolate: Use dark chocolate chunks, white chocolate chips, or even peanut butter chips for a twist.
- Add crunch: Stir in chopped nuts like pecans or walnuts.
- Go dairy-free: Swap butter for vegan butter and use dairy-free chocolate chips.
- Extra tang: If you love a stronger sourdough flavor, let your dough chill for the full 24 hours.
Your Questions About Sourdough Chocolate Chip Cookies Answered
Can I use 100% all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour for the entire recipe. The cookies will have a slightly softer texture without the chewiness that bread flour provides.
What does sourdough starter discard do in cookies?
Sourdough discard adds a subtle tanginess and depth of flavor to the cookies. It also helps keep the cookies moist and fudgy!
Why do I need to chill the dough?
Chilling the dough allows the butter to firm up, preventing the cookies from spreading too much. It also deepens the flavor, making the end result even better.
Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 24 hours or frozen for up to 3 months. This makes it easy to bake fresh cookies whenever you want.
How do I know when the cookies are done baking?
The cookies are ready when the edges are golden brown, but the centers still look soft and slightly underbaked. They’ll firm up as they cool.
Ready to Bake?
I hope you love making these sourdough chocolate chip cookies as much as I do. They’re simple, satisfying, and sure to impress. If you try this recipe, let me know in the comments below! Don’t forget to share your creations and tag me at WandaRecipes.com. If you’re looking for more baking inspiration, be sure to check out my other dessert recipes!
Sourdough Chocolate Chip Cookies: A Chewy, Tangy Twist on a Classic Treat
Ingredients
- ¾ cup + 1 teaspoon all-purpose flour
- 1 cup + 1 teaspoon bread flour (or substitute with all-purpose flour)
- 1 teaspoon fine sea salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 large egg
- ½ cup (125 g) sourdough starter discard
- 1 teaspoon vanilla extract
- 8 tablespoons (113 g) cold, cubed unsalted butter
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) white granulated sugar
- 1 ½ cups (340 g) semi-sweet or milk chocolate chips
Instructions
- Mix the all-purpose flour, bread flour (or substitute), baking soda, baking powder, and salt in a small bowl. Set aside.
- Beat the egg, vanilla extract, and sourdough starter discard in a small bowl until smooth. Set aside.
- In a stand mixer bowl fitted with the paddle attachment, combine the cold butter, brown sugar, and granulated sugar. Mix on low speed for about 1 minute until the mixture becomes small, crumbly pieces.
- Mix in the chocolate chips on low speed for 30-45 seconds, then scrape down the sides of the bowl.
- Gradually add the dry ingredients to the mixer and blend on low speed until it becomes a crumbly mixture. Slowly pour in the egg mixture and mix until the dough pulls away from the sides of the bowl, about 20-30 seconds.
- Use a cookie scoop to portion the dough into 12 balls (2 scoops per cookie). Place them on a parchment-lined baking sheet, cover with plastic wrap, and chill for at least 2 hours, or up to 24 hours for enhanced flavor.
- Preheat your oven to 375°F (190°C). Bake the cookies for 15-17 minutes until the edges are golden brown while the centers remain slightly underbaked.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
