Sourdough Chocolate Chip Cookie

Sourdough Chocolate Chip Cookies

These Sourdough Chocolate Chip Cookies are soft and chewy in the center, lightly crisp around the edges, and packed with gooey chocolate chips. Sourdough discard adds a subtle tang that balances the sweetness and gives these cookies an extra depth of flavor.

They’re an excellent way to use up extra sourdough starter and can be made with either fresh starter or unfed discard.

Ingredients

• 1 cup (226 g) unsalted butter, softened
• ¾ cup (150 g) packed brown sugar
• ½ cup (100 g) granulated sugar
• ½ cup (120 g) sourdough discard, 100% hydration
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2½ cups (315 g) all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 cup (170 g) semi-sweet chocolate chips
• ½ cup (85 g) chocolate chunks, optional
• Flaky sea salt, optional

Instructions

1. Prepare the butter.
   Place the softened butter in a large mixing bowl. Beat for about 1–2 minutes, until smooth and creamy.
2. Add the sugars.
   Add the brown sugar and granulated sugar. Beat for another 2–3 minutes, until the mixture is light and fluffy.
3. Add the sourdough discard.
   Mix in the sourdough discard until completely incorporated.
4. Add the eggs and vanilla.
   Beat in the egg, egg yolk, and vanilla extract until smooth.
5. Mix the dry ingredients.
   In a separate bowl, whisk together the flour, baking soda, and salt.
6. Combine the dough.
   Gradually add the dry ingredients to the wet ingredients. Mix on low speed or use a spatula, stopping as soon as the flour disappears.

   Avoid overmixing—the dough should be thick and soft.

7. Add the chocolate.
   Fold in the chocolate chips and chunks, reserving a few pieces for pressing onto the tops of the cookies later.
8. Chill the dough.
   Cover the bowl and refrigerate the dough for at least 1 hour.

   For deeper flavor and thicker cookies, refrigerate it for 8–24 hours. The longer rest allows the sourdough flavor to develop.

9. Prepare the oven.
   When you’re ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
10. Shape the cookies.
    Scoop the chilled dough into balls using approximately 2 tablespoons of dough per cookie. Place them about 2–3 inches apart on the prepared baking sheets.
11. Add extra chocolate.
    Press a few reserved chocolate chips or chunks into the tops of each dough ball for a bakery-style appearance.
12. Bake.
    Bake for approximately 10–13 minutes, until the edges are golden but the centers still look slightly soft.

    Don’t wait for the centers to become completely firm—the cookies will continue cooking on the hot baking sheet.

13. Add flaky salt.
    If desired, sprinkle the warm cookies with a small amount of flaky sea salt.
14. Cool.
    Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack.

Tips for the Best Sourdough Cookies

• Use discard: Unfed sourdough discard works perfectly.
• For a stronger sourdough flavor, refrigerate the dough overnight.
• Don’t overbake. Slightly underbaked centers produce the best chewy texture.
• Use a mixture of chocolate chips and chopped chocolate for both even distribution and big pools of melted chocolate.
• If the dough spreads too much, chill it longer before baking.
• If you want thicker cookies, scoop the dough into taller balls rather than flattening them.
• A little flaky sea salt on top makes the chocolate flavor stand out beautifully.

Brown Butter Variation

For an extra-rich, nutty flavor, turn these into brown butter sourdough chocolate chip cookies.

Melt the butter in a saucepan over medium heat. Continue cooking, stirring frequently, until the butter foams and develops golden-brown bits with a nutty aroma.

Remove from the heat and let it cool until warm rather than hot. Continue with the recipe as directed.

Brown butter pairs especially well with the tanginess of sourdough discard.

Chocolate Variations

Dark Chocolate:
Use 60–70% dark chocolate chunks for a richer, less-sweet cookie.

Triple Chocolate:
Add 2 tablespoons cocoa powder to the dry ingredients and use a mixture of milk, dark, and white chocolate.

Peanut Butter Chocolate:
Add ½ cup peanut butter to the dough and use milk chocolate chips.

Chocolate Espresso:
Add 1 teaspoon instant espresso powder to intensify the chocolate flavor.

Make-Ahead & Freezing

You can freeze the shaped cookie dough balls before baking.

Place them on a tray and freeze until solid, then transfer them to a freezer-safe bag or container. Bake directly from frozen, adding approximately 2–4 minutes to the baking time.

You can also freeze fully baked cookies for up to 2 months.

Storage

Store baked cookies in an airtight container at room temperature for 4–5 days.

For a freshly baked texture, microwave a cookie for about 8–10 seconds before serving.

Makes

Approximately 20–24 cookies, depending on size.

For the ultimate version, chill the dough overnight, bake until the edges are golden and the centers are still soft, then finish with flaky sea salt and extra melted chocolate on top.