Sourdough Chocolate Chip Cookies are loaded with chocolate chips and so easy to make when you use your sourdough starter discard. No electric mixer is needed for this recipe (just your muscles), and you can have a soft, cakelike cookie or bake a little less time for a chewier cookie. Try my original Chocolate Chip Cookies recipes for another delicious recipe on this favorite classic cookie.

Sourdough Chocolate Chip Cookies Stacked on Plate

Sourdough Chocolate Chip Cookies

Once you have a sourdough starter, you might as well use it as often as you can! For these Sourdough Chocolate Chip Cookies, you will use your sourdough starter that has not been fed for a couple of days or sourdough starter discard. There’s no reason to waste any of your starter when you have recipes like this or my Sourdough Blueberry Pancakes! With all the ingredients mixed in one bowl, it’s so simple to get the dough ready to be baked into a delicious cookie.

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Overhead of Sourdough Chocolate Chip Cookies on Wood Surface

Baking Sourdough Chocolate Chip Cookies

Once you have the dough prepared, it’s time to bake the cookies!

But, baker beware…a mere two minutes can be the difference between a softer, fluffier, more cake-like cookie and a chewier, flatter cookie. I made them both ways, as you can see in the next couple of pictures. For all of the cookies, I used a 3-tablespoon scoop of dough.

If you want the more cake-like cookie, bake the cookies for  8-10 minutes. For a chewier cookie, bake for only 6-8 minutes. The baking temperature for both is 350°F.

Close up of Chocolate Chip Loaded Sourdough Chocolate Chip Cookie on Wood Surface

Be sure to bake the cookies to the doneness you prefer, which can VARY depending on the water content in your starter, the size of your eggs, the humidity, and your oven. You will want to bake the cookies and start checking at 6 minutes. Keep adding an additional 2 minutes until you reach the desired doneness.

Top and bottom comparison of Chewy and Cake-Like Sourdough Chocolate Chip Cookies

The Sourdough Chocolate Chip Cookies you see on the top picture above were baked in that 6-8 minute range. They have a chewier texture and did not ‘puff up’ like the more cake-like cookie below it. The cake-like cookie was baked in the 8-10 minute range. You can see the difference in the picture below as well. The cookies on the left were baked in less time than the cookies on the right.

This may vary in your oven.

Side by Side of Chewy and Cake-Like Sourdough Chocolate Chip Cookies

How to Freeze Sourdough Chocolate Chip Cookies

Cookies can be easily stored in the freezer. To freeze the cookies, let them cool completely. Then, lay the cookies flat on a piece of parchment paper, put them in the freezer for a few hours, and then store them in a zipped plastic freezer-safe bag. Remember to label the bag with the date. Cookies will stay fresh for up to 3 months. Let them sit out at room temperature overnight to thaw.

Can I Freeze the Dough Before Baking?

Yes! First, form the dough into the balls as if you were going to bake them. Instead, place the balls of dough in the freezer until solid (about an hour). Then, store the dough balls in freezer-safe containers. When ready to bake, just add a couple of minutes to the baking time.

Chewy Sourdough Chocolate Chip Cookies Broke in Half to See the Inside
4.84 from 111 votes

Sourdough Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Resting time 15 minutes
Total Time 35 minutes
Use your sourdough starter discard to make these delicious Sourdough Chocolate Chip Cookies.

Ingredients

  • 14 tablespoons (1 stick + 3/4 stick) unsalted butter, slightly softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) brown sugar
  • 1 large egg, room temperature
  • 1 cup sourdough starter, unfed
  • 1 tablespoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking soda
  • 2 cups (16 ounces) large chocolate chips

Instructions

  • In a large bowl, combine the softened butter and sugars. (Make sure the butter is soft enough to mix with the sugar by hand.)
  • Add the egg to the mixture, stirring until incorporated.
  • Stir in the sourdough starter and vanilla extract.
  • Add the flour, salt, and baking soda, careful to not overmix.
  • Finally, incorporate the chocolate chips and let the dough refrigerate for 15 minutes or refrigerate up to overnight. (I have made them without refrigeration and they get more cake-like in texture.)
  • When ready to bake the cookies, preheat the oven to 350°F. (Let the refrigerated cookies come to room temperature.)
  • Drop spoonfuls (2-3 tablespoons) of dough onto a parchment-lined baking sheet. (I use a 3 tablespoon ice cream scoop.)
    Bake 8-10 minutes for a cake-like cookie.
    Bake 6-8 minutes for a chewier cookie. (My recommendation!) The cookie MAY appear a little wet in the center and that is ok. It will continue to bake and be cooked throughout after being out of the oven for a few minutes.

Notes

Be sure to bake the cookies to the doneness you prefer, which can VARY depending on the water content in your starter, the size of your eggs, the humidity, and your oven. You will want to bake the cookies and start checking at 6 minutes. Keep adding an additional 2 minutes until you reach the desired doneness.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I love this recipe and so does my husband! I usually add a little more vanilla and brown sugar (I use light brown sugar so that’s why I like to add a little more). They are so good! And we like to add in mini m&ms!

  2. Awesome recipe! This is my second sourdough item. It isn’t even out of the even yet and I’m beyond pleased!

  3. These are great! Have made them a few times so far and my kids love them, too. They are even better the day after baking!

    1. These cookies are yummy! The dough was perfect after chilling (even an overnight chill). I baked them for 10 minutes which weemed to be perfect (here in Georgia). My daughter in law said they were the BEST chocolate chip cookies she ever put in her mouth! I agree!!!

  4. These did not work out for me in the slightest, had to increase temperature and even then takes 12+ minutes to cook. I will try again with some tweaks but not sure why it didn’t work – I took a look at bakers percentages and thinking it might be too much fat, not enough flour – as compared to my longstanding cookie recipe (not sourdough).

    1. I agree! Mine never seem to set up correctly, despite following the recipe. Even when I left them in the fridge for hours it didn’t seem to do the trick.

  5. These are fantastic cookies and a great way to use up a good amount of discard!

    Both young kids approved with no complaint of sour flavor. Light and airy while being a huge cookie.

    Will be making again.

  6. These worked well for me, I increased the cook time to 14 minutes for mine, as anything less and they were raw in the center. Thank you for a great recipe

  7. My whole family loves these! Super easy recipe! Mine took about 12-15 mins to cook. We didn’t have chocolate chips, but we did have mini M&Ms- those were perfect! My kids can’t wait for me to make these again.

  8. I love making the Sourdough Chocolate Chip Cookies, they are a must have in my household! My family love them! I make triple batches and freeze them as per your directions to be baked by a dozen at the time. Thank you for sharing your recipes.

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