Sourdough Chocolate Chip Cookies

filed under: Cookies on April 20, 2020

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

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.


Sourdough Chocolate Chip Cookies Stacked on Plate

Sourdough Chocolate Chip Cookies Recipe

Grab a large mixing bowl, the listed ingredients, and a little muscle power to get started on these easy to make chocolate chip cookies.

Ingredients (full recipe below)

  • Unsalted butter (can use salted butter, just use 1/2 tsp salt instead of a teaspoon)
  • Granulated sugar
  • Brown sugar
  • Egg
  • Sourdough starter
  • Vanilla extract
  • All-purpose flour (can use bread flour)
  • Kosher salt
  • Baking soda
  • Chocolate chips

Overhead of Sourdough Chocolate Chip Cookies on Wood Surface

Sourdough Chocolate Chip Cookies Dough

As I mentioned, you only need a large mixing bowl, the ingredients, and a little stirring power to get the dough ready to bake for these Sourdough Chocolate Chip Cookies. I used a wooden spoon to do the mixing. You will need to let the dough rest for a while, so there is no need to preheat the oven until you are ready to bake the cookies.

  • Begin preparing the dough by combining the softened butter and the sugar. I like to leave the butter out overnight to get it soft enough for mixing by hand. But, if you didn’t think about that, butter gets to room temperature in about 30 minutes. To get it softer even quicker, cut it up into chunks or flatten it out a bit. That will allow it to come to room temperature a little faster.
  • Next, stir in the sourdough starter discard and vanilla.
  • Then, add the dry ingredients, from the flour to the baking soda, mixing just until incorporated. Be careful not to overmix.
  • Finally, add the chocolate chips. Let the dough rest for at least 15 minutes. You could even let the dough chill in the refrigerator overnight if you want to do that. Just be sure to let the dough come to room temperature before baking the cookies.

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

How to Bake 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.

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.

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.

Chewy Sourdough Chocolate Chip Cookies Broke in Half to See the Inside

Looking for More Cookie Recipes?

Soft Chocolate Chip Cookies

Banana Chocolate Chip Cookies

Cheesecake Stuffed Chocolate Chip Cookies

Potato Chip Chocolate Chip Cookies

4.9 from 46 votes
Sourdough Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
10 mins
Resting time
15 mins
Total Time
35 mins

Use your sourdough starter discard to make these delicious Sourdough Chocolate Chip Cookies.

Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, Sourdough Chocolate Chip Cookies
Servings: 24
Author: Amanda
  • 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
  1. In a large bowl, combine the softened butter and sugars. (Make sure the butter is soft enough to mix with the sugar by hand.)

  2. Add the egg to the mixture, stirring until incorporated.

  3. Stir in the sourdough starter and vanilla extract.

  4. Add the flour, salt, and baking soda, careful to not overmix.

  5. 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.)

  6. When ready to bake the cookies, preheat the oven to 350°F. (Let the refrigerated cookies come to room temperature.)

  7. 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.

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  • Amanda Rettke says:

    Sorry that happened to you! Everyone’s oven is different as well as how big/small you chose to make the cookies. If you found the flavor to be good then next step would be altering size and baking temps.

  • barbara says:

    My daughter made these and they are the bet. I am wondering if I can substitute splenda because I am diabetic or will it not work.

    • Elizabeth Keeney says:

      Hi, Barbara! I work with iambaker and am happy to help with questions. You should be able to substitute with Splenda at a 1:1 ratio. But, we have not tried that, so I can’t say how that would affect the end result. Let us know and have a great day!

  • Barbara says:

    I am going to make these today and will let you know how it works out. Thanks so muc!

  • Cindy Spatz says:

    The suggested cookie size is 3 tbsp which filled my ice cream scoop. I don’t believe cookies this size will cook in 8 minutes. Using a smaller scoop, the cookies were still enormous and raw at 8 minutes.
    I was excited to use my sourdough discard. I might try again and use a brownie pan.

  • Kelly says:

    These are the BEST cookies EVER!! I have made them 3 times now and I absolutely love them. They stay soft and have the best flavor. Definitely a keeper recipe.

  • Faith says:

    What a great find- I wanted a sourdough discard cookie recipe- this uses a good cup of sourdough discard which is a plus. I do like the cake like texture, though compared with traditional chocolate chip recipes, both the oven times yielded the same cake like results, one just more doughy than the other. Would definitely make again!

  • Janet says:

    My first batch was so cakey that i tried the next batch as mini muffins. They made the best chocolate chip muffins I’ve ever tasted!

  • Leslie says:

    Thank you for the great recipe!! I substituted coconut oil for butter my first time baking these and the results were delicious! I refrigerated the dough 15 minutes, used an ice cream scoop, and baked 9 minutes. Perfect!

  • Jennifer says:

    These are delicious! I love a soft chewy cookie! I made these with gluten free flour and plant based butter. I did use the egg and the starter had all purpose flour in it. I used a 1 1/2 TBSP scoop and parchment paper. The first batch took 7 minutes, the second took 9 because I put the dough back in the fridge. Lesson is to just keep an eye on the cookies in the oven and pull them out when they are lightly browned on top. I will make them again.

  • Aileen says:

    Love these as a way to use up my extra starter. I do have to bake them for at least 12-14 minutes though, so just be aware that your scoop size and your oven temp make a difference.

    Everyone I share these with love them. Thank you!

  • Miranda says:

    Let me start off by saying that I do not like chocolate chip cookies, and I do not leave recipe reviews. I thought this recipe would be a good way to get rid of excess started and put a yummy treat in the house for my son without being tempted myself. WOW!!! These are seriously some of the best cookies that I’ve ever made. This will be a go to recipe fo me. (I just used chocolate chips from Aldi, and they worked perfectly.)

  • Holly says:

    I made these and they turned out so good!! I did use 2TBSP peanut butter with 1.5 sticks of butter. The dough cooked perfectly when it came to room temperature even with a 1.5oz scoop although it took a few extra minutes.

  • Lindsay says:

    I have the dough chilling as we speak, can’t wait! Does anyone know if the cookies freeze well?

  • Francesca says:

    I was super excited about my sourdough! Then I couldn’t find recipes that worked to my liking, especially sweets. So when I found this recipe, I wasn’t expecting for it to turn out great! I’m so impressed! The cookies are so fluffy, soft and not too sweet, we really enjoy them! I added walnuts and I think it adds another layer of texture. Really happy to finally make something else beside waffles! And they’re not heavy and hard to digest like the regular chocolate chips cookies! Great job for bringing us this fantastic and easy recipe! I keep the dough proportion in my freezer. Same freshness, no difference. Thanks!

  • Julia Salas says:

    Best cookies ever by a mile! My husband gave it a seal of approval to go into my recipe book, which is very rare for him to approve lol
    I did edit it 1cup apflour and 1 cup bread flour. Perfection!

  • Alexis says:

    Wow wow wow. I’ve had such a hard time finding cookie recipe that works well with my fresh ground flour. These cookies turned out so good and the fluffiest cookie. I’ll have to work on adjusting the flour amount but I’m so happy I found your blog and this cookie recipe.

  • Carissa says:

    I have made this recipe multiple times now and they are always a hit! Living at high altitude has made baking a good, fluffy cookie a bit of a challenge, but these do not disappoint at all and it’s the yummiest way to use up my sourdough discard!

  • Danika says:

    Great recipe!
    I used 80g brown sugar and 100g of xylitol.
    Table spoon 99% dark chocolate and the balance of the 2 cups raisins.
    Perfectly doughy after 8 mins!

  • Niki DeLoy says:

    I’ve made this recipe what feels like a hundred times. I love it so much. And so does anyone else who eats them.

    Quick question, what would be considered a “fed” starter?

    • Amanda Rettke says:

      Fed is when you add the flour & water. 🙂

  • Anchalee Grinins says:

    The cookies came out great but there are too much chocolate chips! I followed the recipe even though I thought, when I was adding the chocolate chips, that it would be too much. I always go with the recipe first and adjust it next time. My chocolate loving kids were picking out the chips as they were eating the cookies. Next time, I use only 8 oz or less. The cookies are yummy though! Thanks!

  • Stepheny McBryer says:

    Wow needed something to use my sourdough discard for and these are awesome!What a good soft cookie! Added a half cup of chopped pecans to half of batch and they are delicious. Thanks for the recipe!

  • Brooklyn Dib says:

    Question: does your starter need to be room temperature or is straight out of the fridge okay? Thanks so much!

  • sophia says:

    Really enjoyed this recipe! Very easy. Subbed coconut sugar for brown sugar and they turned out great.

  • Jennifer says:

    These cookies are delicious, I think even better the second day! Do you recommend storing these in the refrigerator? I noticed a slight discoloration in the (chewy) cookies that I baked to the shorter time. The batch I left in a bit longer (cake-like) did not have the same discoloration. I’m new to baking with discard so can’t help but think that is part of it. I had left them out on the counter and by the third day the discoloration started, they darkened, which seems to be what the discard itself does, maybe to a grayish tint? no pink or orange.

  • Kat says:

    These are the best chocolate chip cookies I’ve ever had! They almost taste like ice cream and they stay soft!

    I’m using a standard ice cream scoop, (not sure the size) and I’m using a silpat mat. They don’t cook in 8 minutes, but just cook them longer if they’re still raw, no big deal. They look like completely raw dough after 8 minutes, so I cooked them for 20 mins and they were perfect. Enjoy!