These chewy Sourdough Chocolate Chip Cookies have crisp edges, soft centers, and a subtle tang that sets them apart from every other chocolate chip cookie recipe out there. They’re a great way to use up sourdough discard and deliver bakery-style results with pantry-friendly ingredients you already have on hand.
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Sourdough chocolate chip cookies are a yummy twist on a classic, with the sourdough discard adding a subtle tang and next-level chew to every bite. While sourdough bread might get all the glory, sourdough discard cookies are quietly stealing the show – and making sure nothing goes to waste in the process.
This recipe came because like so many bakers who get interested in using sourdough, I had too much sourdough discard on hand and didn’t want to see it all go to waste. Turns out, sourdough discard recipes like this one (and my overnight sourdough waffles) are a total game-changer – chewy, rich, and easily some of the best cookies to ever come out of a mixing bowl.
If you’re anything like me and believe there’s no such thing as too many chocolate chip cookie recipes, make room for these must-tries: Soft & Chewy Chocolate Chip Cookies, Jaques Torres Chocolate Chip Cookies, Giant Chocolate Chip Cookie, Small Batch Chocolate Chip Cookies (great for movie nights!), and Biscoff Cookie Butter White Chocolate Chip Cookies – because let’s be honest, your cookie jar deserves variety!
Why We Love This Recipe
- These sourdough chocolate chip cookies nail that balance of crisp edges and chewy, soft centers that stay perfect even after cooling.
- The sourdough discard adds just enough tang to deepen the flavor without overpowering the chocolate or brown butter.
- It’s super customizable – try white chocolate, toss in some chopped nuts, or even some M&Ms to make them your own.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Salted Butter – Browning the butter adds rich, nutty flavor that makes these sourdough chocolate chip cookies shine. Unsalted works too – just add in extra salt.
- Granulated Sugar – Sweetens the dough and helps create that perfect spread and golden brown edge.
- Soft Brown Sugar – Adds moisture and a deep, caramel-like sweetness that gives these cookies their rich, chewy texture.
- Large Egg Yolks – Just the yolks give you that chewy center we all crave in sourdough discard cookies.
- Sourdough Starter – Use your sourdough discard for moisture, a slight tang, and a better texture. Active sourdough starter works too.
- Vanilla Extract – Boosts flavor and brings warm depth to every bite.
- All-Purpose Flour – Builds structure. Bread flour can be swapped in for an even chewier cookie.
- Baking Powder & Baking Soda – Together, they help with rise and give crisp edges and soft centers.
- Salt – Balances sweetness and sharpens all the flavors.
- Chocolate Chips or Chunks – Use semisweet, dark, or both. Chopped chocolate chunks melt into gooey puddles that make these cookies extra special. I chopped up a bar of dark chocolate from Trader Joe’s for this batch.
- Flaky Sea Salt – A quick sprinkle makes the chocolate pop and adds crunch.
How to make Sourdough Chocolate Chip Cookies
- Brown the butter. Melt the butter over medium-low heat, then turn up to medium and let it bubble and foam until golden and fragrant with little brown bits at the bottom. Let it cool to room temp, then mix in the granulated sugar and brown sugar until everything’s combined.
- Mix in wet ingredients. Add the egg yolks, sourdough starter discard, and vanilla extract. Stir until fully combined and the mixture looks thick and creamy.
- Add dry ingredients. Sprinkle in the all-purpose flour, baking powder, baking soda, and salt. Stir just until the dry ingredients disappear – no overmixing if you want that perfect chewy texture.
- Add the chocolate. Stir in your semisweet chocolate chips or chocolate chunks. Use a mix for extra melty pockets of chocolate in every bite.
- Chill the dough. Roll into cookie dough balls and place on a parchment-lined baking tray. Chill for 1 hour, freeze for 20 minutes, or keep them in the fridge for up to 72 hours for the best texture and flavor.
- Bake and cool. Bake at 375°F for 10-12 minutes, just until the edges are golden and the centers are still soft. Sprinkle them with flaky salt while still warm, then let the cookies cool on the baking tray for a few minutes before moving to a wire rack. Reward yourself with a warm, gooey sourdough chocolate chip cookie (or three).
Recipe FAQ’s
Yes! Active sourdough starter works just fine – it may make the cookies a touch puffier, but the flavor and chewy texture are still amazing.
Technically no, but you should. Browned butter adds an irresistable nutty flavor that really works well in this recipe. Trust the process!
Semisweet chocolate chips are classic, but chopped chocolate chunks melt into gooey pockets that take these sourdough cookies to the next level.
Keep cooled cookies in an air-tight container at room temperature for up to 5 days. They’ll stay soft and chewy with crisp edges – basically cookie perfection.
Absolutely. Freeze cookie dough balls on a parchment-lined baking sheet, then store in a freezer-safe bag. Bake straight from frozen – just add 1 to 2 extra minutes to the cooking time.
Yes! This sourdough cookie dough chills beautifully. You can make it up to 72 hours in advance, and the flavor actually improves as it rests.
Tips for Success
- Don’t skip chilling the cookie dough balls. It controls spread, deepens flavor, and gives you that crisp edge-chewy center combo.
- For even baking, place cookie dough balls on a parchment-lined baking tray and don’t overcrowd – these cookies need a little room to shine.
- A sprinkle of flaky sea salt right after baking adds contrast and elevates the chocolate flavor in every bite.
- If you like extra chocolate (and who doesn’t?), press a few extra chips or chunks into the tops of each dough ball before baking – they’ll look bakery-worthy and taste even better.
Pro Tips for Baking with Sourdough in Cookies
- Room temp is your secret weapon – Cold sourdough discard straight from the fridge doesn’t mix in well and can mess with your dough. Let it warm up a bit so everything blends like a dream and bakes up ultra chewy.
- Discard vs. active starter – Either one works! Discard is a little tangier and helps keep things soft, while active starter might puff the cookies slightly more. Both make magic.
- Hydration matters (a little) – Most sourdough starter discard is about 100% hydration, which is perfect for this recipe. If yours is thicker or thinner, you may need to slightly tweak the flour (but only if your dough seems too dry or too wet).
- Fresher is better – Sourdough discard that’s too old can add an overpowering tang. For best flavor, use discard that’s no more than a few days old and hasn’t turned overly sour or gray.
- No, they won’t taste like sourdough bread – These cookies won’t taste like sourdough bread. The discard adds depth and chewiness without any funky tang – just rich, balanced flavor.
Substitutions and Variations
- Stir in goodies like chopped nuts, toffee bits, or dried cranberries for extra flavor and crunch.
- Swap all-purpose flour with bread flour for a chewier texture that gives your sourdough cookies a bakery-style bite.
- Use dark chocolate chunks or a chopped chocolate bar instead of chips for gooier, melty puddles in every bite.
- If you’re in a hurry, use regular melted butter instead of browned – still tasty, just missing that nutty edge.
More Recipes to Satisfy Your Cookie Cravings
- Peppermint Swig Cookies
- Soft & Chewy Molasses Cookies
- Peanut Butter Muddy Buddies Cookies
- Best Snickerdoodle Cookies Recipe
- Chewy Chocolate Brownie Cookies
- Kitchen Sink Cookies
- Butterfinger Cookies
Sourdough Chocolate Chip Cookies
Ingredients
- 1 cup salted butter
- 1 cup (200g) light brown sugar
- ¾ cup (150g) granulated sugar
- ¾ cup sourdough discard (around 150 to 160 grams)
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 2¾ cups (388g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips or chopped chocolate chunks
- Flaky sea salt for sprinkling on top
Instructions
- In a medium saucepan, melt the butter over medium-low heat until completely melted. Increase heat to medium and continue to cook the butter, stirring or swirling frequently until brown bits begin to appear at the bottom of the pan. The butter will foam on top so you will need to use a spoon to check the butter frequently while it is browning. Remove the browned butter from the heat and transfer to a heat-proof bowl to cool to room temperature.1 cup salted butter
- In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until well combined.¾ cup (150g) granulated sugar, 1 cup (200g) light brown sugar
- Add the sourdough discard, eggs yolks, and vanilla extract, whisking well.2 large egg yolks, ¾ cup sourdough discard, 2 teaspoons pure vanilla extract
- Stir in the flour, baking powder, baking soda, and salt.2¾ cups (388g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Stir in the chocolate chips until evenly dispersed throughout the cookie dough. Use a medium cookie-scoop to scoop balls of dough onto a baking sheet lined with parchment paper.2 cups semisweet chocolate chips, Flaky sea salt
- Chill the dough balls for at least 1 hour (or up to 72 hours) or freeze for 20 minutes (or up to 3 months).
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Transfer the balls of dough to baking sheets lined with parchment paper, spacing them a few inches apart so they have room to spread. Bake for 10-12 minutes until golden brown around the edges. Do not overbake. Sprinkle the warm cookies with flaky salt.
Notes
Storage & Make Ahead
- Store: Keep cooled sourdough chocolate chip cookies in an airtight container at room temperature for up to 5 days to maintain their chewy texture.
- Freeze: Place baked cookies in a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to 3 months. If freezing dough, bake directly from frozen by adding 1-2 minutes to your baking time.
- Reheat: To enjoy warm cookies, let them thaw at room temperature for 15-20 minutes or warm them briefly in the microwave.
- Make Ahead: Prepare the cookie dough and chill it for up to 72 hours before baking; this enhances the flavor and texture of the cookies.
