You are ready to make the best sourdough chocolate chip cookies! Our chewy crisp cookies use your sourdough discard to add a subtle tang to the classic rich chocolate chip cookie.

This recipe is so simple and turns out solid every time!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Soft Chewy Sourdough Discard Chocolate Chip Cookies

Our four boys LOVE chocolate chip cookies. In our house they don't last most than a day or two even when we double the recipe. A few years ago our sister Julia sent us some sourdough starter that she had affectionately named “Val Kilmer.”

We have used good old Val to make all sorts of things from sourdough bread to pancakes and find that discard adds a wonderful texture to everything we have used it in.

These chocolate chip cookies were one of our early discard recipes we developed since we eat so many cookies in our house. You can substitute a lot of different things for the chocolate chips once you master this recipe.

Sourdough Chocolate Chip Cookie Recipe ingredients

First assemble the following ingredients:

Unsalted butter (1 cup) – Cream the room temperature unsalted butter to create a rich, smooth base for the cookie dough.
White granulated sugar (½ cup) – Adds sweetness and contributes to the crisp texture of the cookies.
Brown sugar (½ cup) – Enhances the flavor with a touch of molasses, giving the cookies a chewy texture.
Egg (1) – Binds the ingredients together, providing structure and moisture to the cookie dough.
Sourdough starter discard (½ cup) – Adds a subtle tang and depth of flavor while keeping the cookies soft.
Vanilla extract (1 Tablespoon) – Infuses the cookies with warm, aromatic notes of vanilla.
All purpose flour (2 cups) – Provides the necessary structure and bulk for the cookies, creating a sturdy yet soft texture.
Salt (1 teaspoon) – Balances the sweetness and enhances the overall flavor of the cookies.
Baking soda (½ teaspoon) – Aids in the cookies' spread and rise, ensuring a soft and chewy texture.
Baking powder (½ teaspoon) – Helps the cookies rise and become slightly fluffy.
Chocolate chips (2 cups) – Loads the cookies with rich, melty pockets of chocolate goodness in every bite.

How to Make Sourdough Chocolate Chip Cookies

Once you've gathered your ingredients, we will use this method:

Cream Butter. Beat together the room temperature butter and both the brown sugar and white granulated sugar.
Add Wet Ingredients. Add in the egg and mix to combine. Stir in the sourdough starter and vanilla extract.
Add Dry Ingredients. Add in the flour, salt, baking soda, and baking powder. Stir until combined, do not over mix.
Finish. Stir in the chocolate chips.
Chill. Refrigerate the dough for at least 1 hour.
Prep. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or baking mats. Scoop the cookies into 2-3 tbsp balls and place them on the baking sheets about 2” – 3” apart.
Bake and Enjoy. Bake for 10-12 minutes or until the edges are golden and the tops are set. Remove from the oven and let cookies cool on a wire rack. Enjoy!

Kitchen notes

Use room temperature butter: Ensures the butter creams smoothly with the sugars, resulting in a soft and tender cookie dough.
Don't overmix the dough: Once you add the flour, mix until combined to avoid tough, dense cookies.
Chill the dough before baking: Chilling the dough for at least 30 minutes helps prevent the cookies from spreading too much and intensifies the flavor.
Use a blend of sugars: A mix of white and brown sugar adds complexity—white sugar for crispness and brown sugar for chewiness and depth.
Let your sourdough discard rest at room temperature: If your discard is refrigerated, allow it to come to room temperature before adding it to the dough to maintain even texture.
Adjust for hydration of sourdough discard: If your discard is liquid, you may need to add a tablespoon or two of extra flour to balance the dough consistency.
Experiment with different chocolate types: Combine semi-sweet, dark, or even milk chocolate chips for a richer chocolate flavor.
Add a sprinkle of flaky sea salt on top: This enhances the sweetness of the cookies and adds a delightful contrast to the chocolate.
Bake one test cookie first: If you're unsure about dough consistency, bake a single cookie to see how it spreads and adjust the dough (by chilling or adding flour) if necessary.
Use parchment paper or silicone baking mats: This prevents sticking and helps cookies bake evenly.
Let the cookies cool on the baking sheet: Leaving them on the hot sheet for a few minutes after baking helps them set without losing their chewy texture.
Freeze leftover dough: You can freeze scooped dough balls for up to 3 months and bake them straight from the freezer for fresh cookies anytime.
Use high-quality vanilla extract and chocolate: These premium ingredients will elevate the flavor of your cookies significantly.
Bake until golden: The cookies will continue to bake on the sheet after they are removed from the oven, so take them out when the edges are golden but the centers are still soft for solid texture.

Sourdough Chocolate Chip Cookies Recipe variations

We have been known to substitute nuts, sprinkles, butterscotch chips, or even cranberries for the chocolate chips and they come out solid every time!

Can we add other mix-ins to the dough?

Absolutely! You can add nuts, dried fruits, or even a combination of chocolate chips and chunks to customize the cookies to your liking.

Can we make these cookies gluten-free?

Yes, you can try substituting the all-purpose flour with a gluten-free flour blend. However, make sure your sourdough discard is from a gluten-free starter as well.

Sourdough Chocolate Chip Cookie FAQs

How do we adjust the recipe if our sourdough discard is liquid?

If your discard is too runny, you can add 1-2 extra tablespoons of flour to ensure the dough isn't too wet. The dough should be soft but still hold its shape.

Can we make the dough ahead of time?

Yes, the dough can be made ahead and stored in the fridge for up to 48 hours. In fact, chilling the dough enhances the flavor and improves the cookie texture. You can also freeze the dough for longer storage.

Why do our cookies spread too much?

If your cookies spread too much, it could be due to the dough being too warm or over-creaming the butter. Try chilling the dough for 30 minutes to 1 hour before baking.

How do we store sourdough chocolate chip cookies?

Store baked cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.

Why should we use both baking soda and baking powder?

Baking soda helps with spread and browning, while baking powder contributes to the rise and fluffiness of the cookies. Using both gives the cookies the solid texture balance.

What's the best way to freeze cookie dough?

Scoop the dough into individual portions and freeze on a baking sheet. Once solid, transfer to a freezer bag. You can bake them directly from frozen, add 1-2 minutes to the baking time.

What type of sourdough discard should we use?

Use unfed sourdough discard that hasn't recently been refreshed. It can be from any type of sourdough starter, whether whole wheat, rye, or all-purpose flour-based. keep in mind, different flours may slightly affect flavor and texture.

Will the cookies taste sour due to the sourdough discard?

No, the tang from the sourdough discard is subtle and typically adds depth of flavor rather than an overt sour taste. It complements the sweetness of the cookies.

What is sourdough discard, and can we use it straight from the fridge?

Sourdough discard is the leftover starter you remove during the feeding process. You can use it straight from the fridge, but for the best results, let it come to room temperature before adding to the dough to ensure even mixing.

Serve it with

Hot coffee or espresso: The bitterness of coffee contrasts nicely with the sweetness of the cookies, making it a solid morning or afternoon treat.

Hot chocolate: Enhance the chocolatey goodness by pairing the cookies with a cup of rich, creamy hot chocolate for an indulgent dessert.

Fruit compote or fresh berries: A tangy fruit compote or fresh berries like strawberries or raspberries offer a refreshing contrast to the sweetness of the cookies.

Cheese platter: For a more savory contrast, serve the cookies alongside a mild cheese like brie or a sharp cheddar to enjoy the interplay of sweet and savory flavors.

Share Pin It Follow

Ingredients

1 cup unsalted butter, at room temperature
½ cup white granulated sugar
½ cup brown sugar
1 egg
½ cup sourdough starter discard
1 Tablespoon vanilla extract
2 cups all purpose flour
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
2 cups chocolate chips

Method

Beat together the room temperature butter and both the brown sugar and white granulated sugar.
Add in the egg and mix to combine.
Stir in the sourdough starter and vanilla extract.
In a separate bowl combine in the flour, salt, baking soda, and baking powder.
Add the flour mixture to the wet ingredients. Stir until combined, do not over mix.
Stir in the chocolate chips.
Refrigerate the dough for at least 1 hour.
Preheat the oven to 350 degrees.
Line two baking sheets with parchment paper or baking mats.
Scoop the cookies into 2-3 tbsp balls and place them on the baking sheets about 2” – 3” apart.
Bake for 10-12 minutes or until the edges are golden and the tops are set.
Remove from the oven and let cookies cool on a wire rack. Enjoy!