Sourdough Chocolate Chip Cookies
Desserts, Sourdough Recipes

Sourdough Chocolate Chip Cookies

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3.4 from 745 votes

Welcome to the Sourdough Bliss Chocolate Chip Cookies Extravaganza a heavenly delight for your taste buds! Our soft and chewy cookies are loaded with decadent chocolate chunks and boast a subtle tanginess from the sourdough starter, elevating them to the pinnacle of cookie perfection. Follow our detailed guide to baking these luscious treats that will undoubtedly become a household favorite.

Ingredients Needed:

Dry Ingredients:

All-purpose flour

Bread flour (substitute with all-purpose if needed)

Fine sea salt

Baking soda

Baking powder

Wet Ingredients 1:


Sourdough starter discard

Vanilla extract

Wet Ingredients 2:

Cold, cubed unsalted butter

Light brown sugar

White granulated sugar

Chocolate chips (semi-sweet or milk chocolate)

How To Make This:

Butter and Sugar Fusion:

Begin by using the paddle attachment on your stand mixer to beat cold, cubed butter with sugars until it forms a thick, uneven mixture, around 45-60 seconds.

Chocoholic’s Delight:

Introduce the chocolate chips and continue to beat on low speed for 30 seconds, allowing the texture of the chocolate chips to blend the butter and sugar evenly.

Dry Ingredients Ballet:

Whisk the dry ingredients together and add them to the butter mixture, mixing on low speed until a “crumbly” texture emerges, roughly 20-30 seconds.

Egg and Sourdough Elegance:

In a separate bowl, beat the egg, sourdough discard, and vanilla. Add it to the batter and mix on low speed until “just incorporated” – 20-30 seconds. Ensure thorough incorporation with a spatula.

Chill and Thrill:

Use a cookie scoop to shape the dough into 12 large balls. Place them on a parchment-lined sheet and chill in the fridge for a minimum of 2 hours, though 24 hours is optimal.

Bake to Perfection:

When ready to bake, preheat your oven to 375°F (190°C). Bake for 15-17 minutes until golden brown on the edges and slightly under-baked in the center. Allow them to cool before transferring to a rack.

Pro Tips and Tricks:

Incorporate each ingredient until “just incorporated” to avoid a cake-like texture.

Bread flour enhances chewiness; all-purpose flour is a suitable substitute.

Elevate flavor with flaked sea salt – optional but highly recommended!

How to Store and Freeze Your Cookie:

Baked Cookies:

Store at room temperature in an airtight container for up to 7 days. Add a piece of white bread for extra freshness.

Freeze for up to 3 months after individually wrapping in plastic wrap.

Unbaked Cookie Dough:

Refrigerate for up to 7 days. Do not consume raw dough.

Freeze unbaked dough for up to 3 months; bake straight from the freezer or thaw in the fridge.

Sourdough Chocolate Chip Cookies

Recipe by
3.4 from 745 votes
Course: DessertsCuisine: American


Prep time


Cooking time




Chilling time



Prepare irresistible Sourdough Chocolate Chip Cookies effortlessly with our streamlined recipe.


  • Dry Ingredients:
  • ¾ cup + 1 teaspoon (95 g) all-purpose flour

  • 1 cup + 1 teaspoon (125 g) bread flour (substitute if needed)

  • 1 teaspoon (5 g) fine sea salt

  • ¼ teaspoon baking soda

  • ½ teaspoon baking powder

  • Wet Ingredients 1:
  • 1 large egg

  • ½ cup (125 g) sourdough starter discard

  • 1 teaspoon (5 g) vanilla extract

  • Wet Ingredients 2:
  • 8 tablespoons (113 g) unsalted butter (cold, cubed)

  • ½ cup (100 g) light brown sugar

  • ½ cup (100 g) white granulated sugar

  • 1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)


  • Mix Dry Ingredients:
    Whisk together the flours, sea salt, baking soda, baking powder in a small bowl. Set aside.
  • Mix Wet Ingredients 1:
    In another bowl, beat the egg, vanilla extract, and sourdough starter until smooth. Set aside.
  • Mix Wet Ingredients 2:
    Using a stand mixer with a paddle attachment, beat cold, cubed butter, light brown sugar, and granulated sugar until small crumbles form. Add chocolate chips and mix. Scrape down the sides.
  • Combine and Chill:
    Add the dry ingredients and mix until crumbly. Pour in the egg mixture and mix until the dough comes together. Stir with a spatula to ensure full incorporation. Use a cookie scoop to shape into 12 balls. Chill for at least 2 hours (or 24 hours for the best results).
  • Bake and Enjoy:
    Preheat the oven to 375°F (190°C). Bake for 15-17 minutes until golden brown. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.


  • Store baked cookies at room temperature for up to 7 days. Add a slice of white bread for freshness.
  • Freeze unbaked dough for up to 3 months.
  • Substitute bread flour with all-purpose flour if you desire a less chewy cookie.

Nutrition Facts

  • Total number of serves: 1
  • Calories: 223kcal
  • Carbohydrates: 35g
  • Protein: 3g
  • Fat: 8g
  • Cholesterol: 36mg
  • Sodium: 227mg
  • Potassium: 54mg
  • Fiber: 1g
  • Sugar: 19g
  • Calcium: 22mg
  • Iron: 1mg

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