Artisan Sourdough Chocolate Chip Cookies

Ready to elevate your home baking? These **sourdough chocolate chip cookies** are the ultimate treat, offering a delightful blend of chewy texture, rich flavor, and an irresistible hint of tang. Crafted with active or unfed sourdough discard, they’re not just incredibly delicious but also a fantastic, eco-friendly way to utilize your sourdough starter, minimizing waste in your kitchen. This enhanced sourdough cookie recipe is destined to become a cherished family favorite, whether you’re whipping up a batch for a special celebration, a sophisticated dessert platter, or simply craving a comforting afternoon snack.

Developing the perfect sourdough discard chocolate chip cookie recipe involved several trial runs, meticulously balancing the subtle tang of the sourdough with the comforting sweetness of classic chocolate chips. The moment I perfected this harmony, everyone who tasted them was instantly captivated. These cookies boast a texture that truly defines perfection: **crispy, golden edges, luxuriously soft and chewy centers, and pockets of gooey, melted chocolate in every single bite.** For ultimate freshness, I highly recommend baking half the dough immediately and refrigerating the remaining portion. This allows you to enjoy warm, freshly baked cookies later in the week – a delightful convenience, as they tend to disappear remarkably fast!

What truly distinguishes sourdough chocolate chip cookies is the ingenious inclusion of sourdough discard. This secret ingredient infuses the cookies with a profound depth of flavor and contributes to their wonderfully soft, tender texture. The characteristic tangy notes of sourdough beautifully complement the rich chocolate, creating a complex taste profile without overshadowing the beloved classic cookie essence. Moreover, this recipe is remarkably straightforward, relies on readily available pantry staples, and offers an excellent method to ensure your sourdough starter contributes to deliciousness rather than waste.

If sourdough isn’t quite your style, don’t miss our equally delightful chewy chocolate chip cookies recipe instead.

Sourdough Chocolate Chip Cookies Video Tutorial

Why These Sourdough Cookies Are Irresistible

These aren’t just any chocolate chip cookies; they offer a unique baking experience and a truly unforgettable taste. Here’s why our sourdough discard chocolate chip cookies will quickly become a cherished part of your recipe collection:

• Sustainable Baking & Reduced Waste: For any devoted sourdough baker, the accumulation of starter discard is a familiar challenge. This recipe brilliantly transforms that otherwise discarded portion into a gourmet delight! Instead of letting it go to waste, you’ll feel good about repurposing it into a genuinely special treat. It’s an excellent step towards a more sustainable kitchen. If you’re keen to explore more uses for your discarded sourdough starter, be sure to check out our comprehensive guide on what to do with discarded sourdough starter.
• A Unique Flavor Twist: The addition of sourdough discard introduces a subtle, sophisticated tanginess that beautifully complements the deep sweetness of the chocolate chips and the rich buttery dough. This isn’t an overpowering sourness, but rather a gentle undertone that elevates the entire cookie, making it stand out from traditional versions. This unique depth of flavor will undoubtedly have everyone intrigued and asking for your secret ingredient!
• Consistently Perfect Texture: Prepare for a cookie that hits all the right notes! Thanks to the thoughtful combination of butter, various sugars, and the magical sourdough discard, these cookies consistently deliver a blissful experience. They are exquisitely soft and chewy in the center, boasting delightfully crispy edges. The abundance of melty chocolate chips ensures every bite is gooey and wonderfully indulgent. Furthermore, chilling the dough is a crucial step that guarantees the cookies bake evenly, spread perfectly, and maintain their irresistible chewy perfection. Once you experience these sourdough discard chocolate chip cookies, they will become your go-to method for using up discard and satisfying your sweet cravings!

Key Ingredients and Clever Substitutions

Crafting these exceptional cookies starts with high-quality ingredients. Here’s a closer look at what you’ll need and how to make smart substitutions if necessary:

• Unsalted Butter: Ensure your butter is softened but still cool to the touch. This consistency is crucial for creaming it with the sugars, forming a rich, creamy base that contributes to the cookie’s tender crumb. If only salted butter is available, simply reduce the amount of added salt in the recipe by half to maintain balance.
• Granulated Sugar: This ingredient is vital for structure, providing crispness to the edges of the cookies, and, of course, sweetness. It helps create that delightful contrast between a crisp exterior and a soft interior.
• Brown Sugar: Always pack your brown sugar firmly into the measuring cup. The molasses in brown sugar is key to achieving that signature soft, moist, and chewy texture that we all adore in a perfect chocolate chip cookie. It also adds a deeper, more caramelized flavor.
• Sourdough Discard: The star of our show! Sourdough discard is unfed starter, typically 12-24 hours past its peak, which is perfect for this recipe as it doesn’t require active leavening. It introduces a delightful, subtle tanginess that beautifully balances and enhances the overall flavor profile of the cookie, making it truly unique. A 100% hydration starter works best here.
• Large Eggs: Eggs are indispensable for binding all the ingredients together, adding moisture, and contributing to the cookie’s rich flavor and structure. For optimal incorporation into the butter and sugar mixture, make sure your eggs are at room temperature.
• Vanilla Extract: Always opt for pure vanilla extract for the best, most authentic flavor. It enhances the sweetness and depth of the chocolate and dough, providing a comforting aroma and taste.
• All-Purpose Flour: Flour provides the essential structure for these cookies, ensuring they hold their shape without becoming overly dense. The specified amount is carefully calibrated to balance the wet ingredients. For an even lighter texture, consider sifting your flour before adding it to the mixture.
• Baking Soda: This acts as the primary leavening agent in our recipe, reacting with the acidic sourdough discard and brown sugar to give the cookies their ideal lift and contribute to that wonderfully soft, chewy texture. There is no baking powder in this recipe.
• Kosher Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors. Kosher salt is often preferred for baking due to its larger flakes and milder taste compared to fine table salt. If you’re substituting with table salt, use approximately 1 ½ teaspoons, as it’s saltier by volume.
• Semi-Sweet Chocolate Chips: For a classic, perfectly balanced flavor, semi-sweet chocolate chips are ideal. If you prefer a sweeter cookie, milk chocolate chips work wonderfully. Feel free to experiment with a mix of dark chocolate, white chocolate, or even chunks of your favorite chocolate bar for added variety and gourmet appeal. For professional recommendations on chocolate chips, you might find this article helpful: Pro Bakers Top Chocolate Chips.

No eggs in the fridge? No problem! Give our delicious chocolate chip cookies without eggs a try!

Exciting Recipe Variations

Once you master the classic sourdough chocolate chip cookie, don’t hesitate to get creative with these delicious variations:

• Double Chocolate Sourdough Cookies: For the ultimate chocolate lover, swap ½ cup of the all-purpose flour with unsweetened cocoa powder to create a rich, dark chocolate dough. Then, mix in both semi-sweet and white chocolate chips for a stunning flavor and visual contrast. You might also enjoy our non-sourdough white chocolate chip cookies or white chocolate raspberry cookies.
• Espresso Chocolate Chip Cookies: Elevate the chocolate flavor by adding 1 teaspoon of instant espresso powder to the dough. Coffee and chocolate are a match made in heaven, and the subtle coffee notes will beautifully enhance the richness of the chocolate.
• Spiced Sourdough Cookies: Perfect for autumn or holiday gatherings, introduce a warm, aromatic twist by adding ½ teaspoon of ground cinnamon and a generous pinch of nutmeg to your dry ingredients. These spices will infuse your cookies with cozy, festive flavors.
• Nutty Sourdough Chocolate Chip Cookies: Craving a delightful crunch? Incorporate 1 cup of finely chopped walnuts, pecans, or almonds into your dough. For an even deeper flavor, consider toasting the nuts lightly before adding them.
• Peanut Butter Sourdough Cookies: For a nutty and satisfying twist, replace ¼ cup of the butter with ¼ cup of creamy peanut butter. For an authentic peanut butter experience, use peanut butter chips or chopped peanut butter cups instead of traditional chocolate chips.
• Salted Caramel Sourdough Cookies: Create an indulgent surprise by pressing a soft caramel candy or a dollop of thick caramel sauce into the center of each cookie dough ball before baking. Immediately after they come out of the oven, sprinkle them with flaky sea salt for that irresistible sweet-and-salty combination.

Essential Baking Equipment

Having the right tools can make your baking process smoother and more enjoyable. Here’s a list of the equipment you’ll need for these sourdough chocolate chip cookies:

• Stand mixer with paddle attachment (or a hand mixer and a large, sturdy mixing bowl)
• Silicone spatula for scraping down bowls
• Multiple mixing bowls for wet and dry ingredients
• Whisk for combining dry ingredients
• Cookie scoop (a 3-tablespoon size is ideal for generously sized cookies)
• Parchment paper or silicone baking mats for non-stick baking
• Cooling rack for even cooling

Step-by-Step Guide to Baking Sourdough Chocolate Chip Cookies

Follow these detailed steps to achieve perfect, mouth-watering sourdough chocolate chip cookies every time:

1. Cream the Wet Ingredients:
   Begin by adding your softened butter, both granulated and brown sugars, and the sourdough discard to the bowl of a stand mixer. If you don’t have a stand mixer, a reliable electric hand mixer with a large mixing bowl will also work wonderfully. Beat these ingredients together at medium-high speed for approximately 3-4 minutes, or until the mixture becomes wonderfully light, fluffy, and pale in color. Remember to pause and scrape down the sides of the bowl with your spatula to ensure everything is thoroughly combined.










2. Incorporate Eggs and Vanilla:
   Next, crack in the room-temperature eggs and pour in the pure vanilla extract. Mix these at a medium speed for about 30 seconds, or until they are fully incorporated into the buttery sugar mixture. Again, use your spatula to scrape down the sides of the bowl, ensuring all ingredients are well combined and no streaks remain.







3. Mix the Dry Ingredients:
   In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This ensures all dry ingredients are evenly distributed. Gradually add this dry mixture to the wet ingredients in the stand mixer, adding about a cup at a time. Mix at a low-medium speed until the dry ingredients are *just* combined with the wet. Be very careful not to overmix the dough, as this can develop the gluten too much, resulting in tough, crumbly, and dry cookies.










4. Add Chocolate Chips:
   Once the dough is just combined, gently stir in the semi-sweet chocolate chips. You can do this by hand with a sturdy wooden spoon or mix briefly with your stand mixer on the lowest speed for about 15 seconds, just until the chips are evenly distributed throughout the dough.
5. Chill the Dough for Best Results:
   Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for at least 2 hours. For an even richer flavor and better texture, you can chill it for up to 24 hours. This crucial chilling period allows the flavors to meld, the flour to fully hydrate, and the fats to solidify, which prevents the cookies from spreading too much in the oven.

6. Bake the Cookies to Golden Perfection:
   Preheat your oven to 375ºF (190ºC). Line your cookie sheets with parchment paper or silicone baking mats. Using your 3-tablespoon cookie scoop, portion the chilled dough into uniform balls and place them onto the prepared cookie sheets, ensuring at least 2 inches of space between each dough ball to allow for spreading. Bake for 11-13 minutes, or until the edges of the cookies appear lightly golden and slightly dry, while the centers still look soft and slightly underbaked (they will continue to cook as they cool).
7. Cool and Serve with Joy:
   Once baked, remove the cookie sheets from the oven and allow the cookies to rest on the hot sheet for 5 minutes. This crucial step helps them set and firm up without becoming brittle. After 5 minutes, carefully transfer the cookies to a wire cooling rack using a spatula to cool completely. Enjoy these warm, chewy delights with a tall glass of milk or your favorite hot beverage!

Serving and Storage Tips

These versatile sourdough discard cookies are delightful on their own, but they also pair beautifully with various accompaniments:

• Perfect Pairings: Enjoy them with a frosty glass of cold milk, a steaming hot cup of coffee or tea, or even a scoop of vanilla ice cream for an extra decadent dessert.
• Creative Desserts: Crumble cooled cookies over yogurt, fruit, or use them as a base for a unique pie crust.
• Storage: Store completely cooled cookies in an airtight container at room temperature for up to 5 days to maintain their freshness and chewiness.

If you’re eager to discover more delicious ways to use your sourdough starter, be sure to try our fantastic sourdough focaccia and wholesome sourdough granola!

Frequently Asked Questions About Sourdough Cookies

How do I freeze sourdough cookie dough?

To freeze cookie dough, first scoop individual portions onto a baking sheet. Flash-freeze them for about 1 hour until solid. Once firm, transfer the frozen dough balls to an airtight freezer-safe container or bag and store for up to 3 months.

How do I bake frozen cookie dough?

When you’re ready to bake, place the frozen cookie dough balls onto a prepared baking pan. Allow them to thaw at room temperature for approximately 30 minutes, or until they are no longer rock-solid but still cold. Then, bake them according to the recipe instructions provided above.

Can I make these cookies without sourdough discard?

While you can make standard chocolate chip cookies without sourdough discard, it’s the discard that imparts the unique depth of flavor and tender texture that makes these particular cookies so special. For a traditional recipe, please refer to our chewy chocolate chip cookies.

How do I store these baked cookies?

Once completely cooled, store your sourdough chocolate chip cookies in an airtight container at room temperature. They will stay wonderfully fresh and delicious for up to 5 days, though we doubt they’ll last that long!

If you’re an adventurous cookie enthusiast looking for something new and exciting, you absolutely must try our intriguing matcha white chocolate cookies!

If you tried this sourdough chocolate chip cookie recipe or any other sourdough discard recipes on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Your feedback is greatly appreciated!

Sourdough Chocolate Chip Cookies

By Renae Gerhardstein

Average Rating: 5 stars (4 votes)

These sourdough chocolate chip cookies are wonderfully chewy, deeply rich, and ingeniously use sourdough discard for an unparalleled depth of flavor! Don’t miss out on trying this easy and delicious sourdough discard chocolate chip cookie recipe today.

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Course: Dessert, Snack

Cuisine: American

Servings: 24 cookies

Prep Time: 10 minutes

Cook Time: 13 minutes

Refrigerated Rising Time: 2 hours

Total Time: 2 hours 23 minutes

Calories: 298 kcal per cookie

Equipment

• Large mixing bowl
• Stand mixer (or hand mixer)
• Silicone spatula
• Whisk
• 3-tablespoon Scoop
• Cookie sheet

Ingredients

• 1 cup (2 sticks) unsalted butter, softened but still cool (reduce salt by half if using salted butter)
• 1 cup granulated sugar
• 1 cup packed brown sugar
• ½ cup sourdough starter discard (fed 12-24 hours prior)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 ½ cups all-purpose flour
• 1 ½ teaspoon baking soda
• 2 teaspoons kosher salt (use about 1 ½ teaspoons if substituting table salt)
• 12 ounces (about 2 cups) semi-sweet or milk chocolate chips

Instructions

1. Add the softened butter, granulated sugar, brown sugar, and sourdough starter discard to the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use an electric hand mixer and a large mixing bowl. Mix at medium-high speed for 3-4 minutes, or until the mixture is light and fluffy. Scrape down the sides of the bowl with a spatula. Add the eggs and vanilla, then mix at medium speed for 30 seconds until well combined. Scrape down the sides of the bowl again.
2. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, a cup at a time, mixing at a low-medium speed for about 30 seconds or until just mixed. Do not overmix, as this can lead to crumbly and dry cookies. Gently stir in the chocolate chips by hand with a wooden spoon or mix briefly with the mixer for 15 seconds until incorporated.
3. Cover the bowl containing the cookie dough and refrigerate for at least 2 hours and up to 24 hours. This chilling period is crucial for flavor development and prevents excessive spreading during baking.
4. Preheat your oven to 375ºF (190°C). Prepare your cookie sheet(s) by lining them with parchment paper or silicone baking mats.
5. Using a large cookie scoop (3 tablespoons) leveled off, portion the dough onto the prepared cookie sheets, leaving about 2 inches of space between each scoop of dough. Place 12 cookies per sheet.
6. Bake in the preheated oven for 11-13 minutes, or until the edges of the cookies appear slightly dry and a very light golden brown, while the centers still look soft. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes to firm up. Then, carefully transfer them to a cooling rack with a spatula to cool completely.
7. Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain their delicious texture.

Video Guide

Notes

• Sourdough Starter: This recipe specifically uses sourdough discard or an unfed sourdough starter, meaning one that was fed 12-24 hours before starting the recipe. It does not require a starter at its peak activity. A 100% hydration sourdough starter works best for optimal results.
• There is no baking powder in this recipe; baking soda is the sole leavening agent reacting with the sourdough.
• For consistent, perfectly sized cookies, a large 3-tablespoon cookie scoop is highly recommended. It ensures even baking and beautiful presentation.
• To achieve the best chewy texture, ensure both your butter (softened but still cool) and eggs are at room temperature. If short on time, place cold eggs in warm water for 5-10 minutes.

Recipe Variations:

• Double Chocolate Sourdough Cookies: Replace ½ cup of all-purpose flour with cocoa powder for a rich chocolate dough. Mix with semi-sweet and white chocolate chips.
• Espresso Chocolate Chip Cookies: Add 1 teaspoon of instant espresso powder to the dough to deepen the chocolate flavor with a subtle coffee note.
• Spiced Sourdough Cookies: Incorporate ½ teaspoon of cinnamon and a pinch of nutmeg into the dry ingredients for a warm, spiced flavor, perfect for fall or holidays.

How to Freeze Cookie Dough:

• Before baking, scoop cookie dough portions onto baking sheets and flash-freeze for 1 hour. Once frozen solid, transfer to an airtight container or freezer bag and store for up to 3 months.

To Bake Cookies from Frozen:

• Place frozen cookie dough balls on prepared baking pans. Let them thaw at room temperature for 30 minutes, or until thawed but still cold. Then, bake according to the recipe instructions provided above.

Storing Baked Cookies:

• Keep completely cooled cookies in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving: 1 cookie | Calories: 298 kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 269mg | Potassium: 121mg | Fiber: 2g | Sugar: 23g | Vitamin A: 276IU | Calcium: 34mg | Iron: 2mg