Soft and Chewy Sourdough Chocolate Chip Cookie Recipe

Stop your search for sourdough cookie recipes! This chocolate chip cookie recipe is everything you’ve been looking for! You won't taste the sourdough discard, but you'll love the chewy chocolate chip cookies it creates!  

 If you're looking for a way to use excess sourdough starter, these cookies fit the bill. Heck, they may even become your new favorite chocolate chip cookie recipe! 

Baking With Sourdough Discard

Let’s talk about sourdough discard. If you’ve ever nurtured a sourdough starter, you’ve likely found yourself staring at that jar of leftover discard, wondering what to do with it. Instead of letting it go to waste, why not transform it into something extraordinary? Enter sourdough chocolate chip cookies: chewy, gooey, and bursting with flavor.

 The sourdough discard adds a subtle tang that brings out the flavor of the chocolate while adding a perfectly chewy texture. Trust me—once you’ve tasted these, you’ll never look at sourdough discard the same way again.

Why Use Sourdough Discard in Cookies?

Adding sourdough discard to cookies might sound unconventional, but it’s a game-changer. Here’s why:

• Boosted Flavor: The tangy kick from the discard balances the sweetness and gives your cookies a deeper, more complex flavor.
• Amazing Texture: It works magic on the dough, giving you perfectly chewy cookies with soft centers.
• No Waste Baking: Using your discard means less waste and more delicious cookies. It’s a win for your taste buds and supports your sourdough bread-baking efforts.

How to Make Chewy Sourdough Chocolate Chip Cookies

To help your cookies turn out perfectly every time, here is what you need:

• Sourdough Discard: Use unfed sourdough starter for this recipe. The tangy flavor pairs beautifully with the rich chocolate.
• Butter: Melted butter is the secret to achieving chewy cookies. Let it cool slightly before mixing.
• Sugars: A combination of granulated and dark brown sugar adds both sweetness and moisture, for soft and flavorful cookies.
• Egg Yolks: Using only yolks (no whites) makes the cookies richer and helps with chewiness.
• Chocolate Chips: Opt for high-quality chocolate chips or chunks for the best flavor. 

This is just a quick overview—head to the recipe card at the bottom of this post for the full list of ingredients and detailed instructions.

Sourdough Cookies: Hand or Stand Mixer?

• Mixing by Hand: For best results, mix these cookies by hand. The melted butter makes it super easy to combine the ingredients without needing a mixer.
• Stand Mixer: If you’re making a double batch, use your stand mixer with the paddle attachment to handle the larger quantity of dough. Just be sure to mix gently and avoid overmixing once the sourdough discard is added.

Baking the Cookies

To get the best cookies, follow these baking tips:

• Prepare Your Cookie Sheet: Line it with parchment paper to prevent sticking.
• Space the Dough: Arrange the cookies with enough room between each to allow for spreading.
• Bake One Tray at a Time: Place the sheet in the center of the oven and bake only one tray at a time.
• Cool Completely: Cool the cookies on the pan for 5 minutes then transfer the cookies to a cooling rack.

My Favorite Tools for Perfect Cookies

Disclosure: As an Amazon Associate, I earn money from qualifying purchases.

To get perfectly sized cookies every time, I love using these scoops:

• Small Cookie Scoop (1 ½ tablespoons) for standard 1-ounce cookies.
• Jumbo Cookie Scoop (3 tablespoons) for thick, bakery-style jumbo cookies.

Personalizing Your Sourdough Cookies

• Mix in Your Favorites: Chocolate chunks, chopped nuts, dried fruit, or toffee bits—there’s so much you can add to make these cookies your own. I’m partial to a mix of dark chocolate and pecans for a rich, nutty flavor.
• Switch Up the Extracts: Vanilla is a classic, but almond or maple extract can add a whole new depth of flavor. 
• Elevate with Brown Butter: Browning the butter before mixing it in takes these cookies to a whole new level. The nutty, caramelized flavor adds richness that pairs perfectly with the tang of sourdough.
• Add Espresso Powder and Sea Salt: My personal favorite combo! A dash of espresso powder intensifies the chocolate flavor, while a sprinkle of flaky sea salt on top ties it all together for that perfect sweet-salty balance.

This recipe is so adaptable, and with these ideas, you can easily create your own signature cookie!

Why You’ll Love These Cookies

What sets these cookies apart is their unique flavor and texture. The sourdough discard lends just the right amount of tang, making the sweetness of the chocolate shine even more. Plus, they’re irresistibly chewy in the center with perfectly crisp edges—a texture combo every cookie lover dreams of.

Storage and Freezing Tips

These cookies stay soft and chewy for days when stored in an air-tight container at room temperature. For longer storage, freeze the cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag. Bake straight from frozen, adding an extra minute or two to the bake time.

Sourdough Discard FAQ

Can I use active sourdough starter? Yes, but unfed starter works best for a tangier flavor.

What else can I do with sourdough discard? Aside from cookies, you can use discard in pancakes, waffles, crackers, or muffins. The possibilities are endless!

Can I substitute some of the flour? Yes, you can experiment with whole wheat or spelt flour, but this may slightly change the texture.

Sourdough Chocolate Chip Cookies

This chocolate chip cookie recipe is everything you’ve been looking for! You won't taste the sourdough discard, but you'll love the chewy chocolate chip cookies it creates!

No ratings yet

Print Save Saved! Pin Rate

Ingredients

• ▢ 1 cup 240g sourdough starter discard (unfed)
• ▢ ½ cup 115g unsalted butter, melted and browned for extra flavor
• ▢ 1 ¼ cups 250g dark brown sugar
• ▢ 3 egg yolks
• ▢ 2 teaspoons vanilla extract
• ▢ 2 ¼ cups 280g all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 ¾ cups 300g dark chocolate chunks
• ▢ Flaky sea salt for sprinkling optional

Instructions

• Prep Your Oven and Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper.
• Mix Wet Ingredients: In a large mixing bowl, whisk together the browned butter and dark brown sugar until smooth. Stir in the egg yolks, vanilla extract, and sourdough discard until fully combined.
• Add Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Fold in the dark chocolate chunks.
• Scoop and Bake: Use a 1 ½ tablespoon cookie scoop to portion the dough onto the prepared cookie sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
• Cool and Serve: Let the cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely. Sprinkle with flaky sea salt if desired, and enjoy!

Notes

Storage: Store cookies in an airtight container for up to 3 days.
Chilling: No chilling is needed for 1-ounce cookies. For thicker cookies, chill the dough for 30 minutes before baking.
Jumbo Cookies: For larger cookies, scoop 3 ounces of dough, chill for 30 minutes, and bake for 15-17 minutes.
This recipe yields a generous 45 cookies, making it perfect for sharing (or keeping a stash for yourself). Soft, chewy, and with a slight sourdough tang, these cookies are irresistible!

Looking for more ways to use your sourdough starter? Check out these related recipes:

• Sourdough Discard Pizza Crust – A quick and easy way to turn your discard into a delicious homemade pizza base.
• No-Yogurt Naan Recipe – A simple, soft flatbread recipe that pairs perfectly with just about anything!

I’d love to hear from you! Have you tried this sourdough chocolate chip cookies recipe? Let me know how it turned out in the comments below.