These Sourdough Chocolate Chip Cookies are the perfect mix of chewy, gooey, and slightly tangy deliciousness! The sourdough discard adds a subtle depth of flavor, making them even more irresistible than your classic chocolate chip cookie. With crispy edges, soft centers, and melty chocolate in every bite, these cookies are a must-try for sourdough lovers and cookie fanatics alike!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love These Cookies
If you’re looking for the ultimate chocolate chip cookie with a little something extra, these Sourdough Chocolate Chip Cookies are a game-changer! The sourdough discard adds a subtle tang that perfectly balances the sweetness, making each bite even more rich and flavorful.
They’re chewy in the center, crispy on the edges, and loaded with melty chocolate—basically cookie perfection! Plus, it’s a fun and delicious way to use up extra sourdough starter. Get ready to fall in love with your new favorite cookie!
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- All-purpose flour – The base of the cookies, giving them structure and the perfect chewiness. You can substitute with a 1:1 gluten-free flour blend if needed.
- Baking powder – Helps the cookies rise slightly for a soft, thick texture.
- Baking soda – Works with the sourdough discard to create a chewy, golden-brown cookie.
- Salt – Enhances the flavors and balances the sweetness. A pinch of flaky sea salt on top is also a great finishing touch!
- Butter – Adds richness and that classic buttery cookie flavor. Use unsalted butter for better control of the salt level.
- Sugar – Gives the cookies crisp edges and a slight caramelized flavor.
- Brown sugar – Adds moisture, chewiness, and a deep, rich sweetness. Light or dark brown sugar both work!
- Egg yolks – Make the cookies extra rich and chewy while adding structure. Can be replaced with a flax egg for an egg-free version.
- Vanilla extract – Enhances the overall flavor with a warm, sweet aroma.
- Sourdough discard – Adds a subtle tang and depth of flavor, making these cookies extra special. It also helps with chewiness!
- Chocolate chips – The best part! Use semi-sweet, dark, milk, or even chunks for pools of melty chocolate in every bite.
How to Make Sourdough Chocolate Chip Cookies
[Step 1] In a medium skillet, melt the butter over medium-high heat. Continue to stir over the heat until the butter turns a deep brown color. Transfer to a heat-safe bowl and allow to cool.
[Step 2] In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
[Step 3] In a stand mixer, beat the browned butter, sugar, and brown sugar. Add the egg yolks, sourdough discard, and vanilla then beat again until light and fluffy.
[Step 4] Add the dry ingredients to wet ingredients and mix. Stir in the chocolate chips. Cover and refrigerate for 1 hour.
[Step 5] Use a 2-tablespoon cookie scoop to scoop the dough and place on a parchment-lined baking sheet. Bake at 350 degrees for 10-12 minutes.
[Step 6] Allow the cookies to rest on the cookie sheet before transferring to a cooling rack to cool completely.
Baking Tips & Tricks
- Use active or discard sourdough – Both work, but discard gives a subtle tang without affecting the rise.
- Chill the dough – Letting the dough rest for at least 30 minutes (or overnight) enhances flavor and prevents spreading.
- Don’t overmix – Stir until just combined to keep the cookies soft and tender.
- Use room temperature ingredients – This ensures everything mixes evenly for the perfect texture.
- Measure flour correctly – Spoon and level it instead of scooping to avoid dry cookies.
- Mix up the chocolate – Use a mix of chips, chunks, or even a chopped chocolate bar for melty goodness.
- Bake until just set – The cookies should look slightly underbaked in the center—they’ll firm up as they cool.
- Let them cool on the tray – This helps them set while staying chewy inside.
- Sprinkle with flaky salt – A pinch on top before baking enhances the chocolatey goodness!
- Freeze extra dough – Scoop into balls and freeze for easy, fresh-baked cookies anytime.
How to Freeze Cookie Dough
Freezing chocolate chip cookie dough balls is a great way to have fresh-baked cookies anytime! Here’s how to do it:
- Scoop the dough – Use a cookie scoop or spoon to portion out dough balls onto a baking sheet lined with parchment paper.
- Flash freeze – Place the baking sheet in the freezer for about 1-2 hours, or until the dough balls are firm.
- Store properly – Transfer the frozen dough balls to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking.
- Label and date – Write the date on the bag so you remember when you made them (they’re best used within 3 months!).
- Bake from frozen – No need to thaw! Just place the frozen dough balls on a baking sheet and bake at the original temperature, adding 1-2 extra minutes to the baking time.
Now you’ve got cookie dough ready to go whenever a craving strikes!
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