Name: Easy Sourdough Chocolate Chip Cookies {Chewy & Soft}
Prep time: 45 min
Cook time: 12 min
Ingredients: 1/2 cup 113g unsalted butter (browned and left to stand for 30 minutes); 3/4 cup 150g brown sugar; 1/4 cup 50g granulated sugar; 1 large egg (50g); 1 tsp 5g vanilla extract; 1/2 cup 100g sourdough discard (unfed, straight from the fridge); 1 2/3 cups + 2 tbsp (220g all-purpose flour (original was 200g, increased by 20g)); 1 tsp 5g baking soda (adjusted to your specification); 1/2 tsp 3g salt; 120 g semi-sweet chocolate chips (adjusted to your specification)

Jump to Recipe Print Recipe

This sourdough chocolate chip cookies recipe makes perfectly soft and chewy cookies with a rich, tangy depth. A simple way to use sourdough starter for an irresistible treat!

Who can say no to chocolate chip cookies? I certainly can’t. Whether it’s a holiday baking spree or just an ordinary Tuesday, I’ll happily whip up a batch if I have chocolate chips in the pantry. These cookies are one of my favorite ways to use up sourdough discard—and they never disappoint. The sourdough adds a subtle tang that balances the sweetness, while brown butter gives them that deep, nutty flavor. Soft, chewy, and filled with melty chocolate, this sourdough chocolate chip cookies recipe has become one of my go-to indulgences.

Why You’ll Love This Recipe

A Delicious Twist on a Classic – This sourdough chocolate chip cookies recipe gives you the familiar chewy, gooey cookie you love, but with an added tangy depth from sourdough discard. It’s the perfect balance of sweet, nutty, and rich.
Easy Way to Use Discard – If you’re like me and always looking for ways to use up extra sourdough starter, this recipe is a winner. It’s quick, simple, and turns leftovers into something irresistible.
Customizable to Your Taste – Dark chocolate for a bold bite, semi-sweet for balance, or even add nuts or dried fruit—the dough is versatile and forgiving. You can easily make this sourdough chocolate chip cookies recipe your own.
Love More Sourdough Sweets? – If you enjoy baking sourdough with a sweet twist, you’ll also love my Sourdough Oatmeal Maple Cookies. They’re chewy, cozy, and full of maple flavor—a great companion recipe to try after these rolls.

What You’ll Need

Butter: Unsalted, preferably grass-fed. Bring to room temperature before starting.
Flour: I love organic all-purpose spelt, but regular all-purpose flour works perfectly.
Egg: One large egg helps bind everything together.
Milk: Whole milk adds richness and tenderness.
Brown Sugar: Adds caramel-like depth—white sugar works too but gives a slightly different flavor.
Granulated Sugar: Balances sweetness and adds tenderness to the cookies.
Sourdough Starter: Discard adds a tangy flavor and a touch of fermentation magic.
Baking Soda: Helps the cookies rise and balances the acidity of the starter.
Salt: A pinch of unrefined sea salt brings out the flavors.
Vanilla Extract: Real vanilla makes all the difference.
Chocolate Chips: Dark chocolate is my favorite, but semi-sweet or milk chocolate will also work.

** Head to the recipe card at the bottom of the page for exact measurements.

Tools

Instructions

Brown the Butter: Melt butter over medium heat until it turns golden brown and smells nutty (5–7 minutes). Transfer to a bowl and let cool for 30 minutes.
Mix Wet Ingredients: In a large bowl, whisk the cooled butter with both sugars. Add the egg, vanilla, and sourdough discard, mixing until smooth.
Combine Dry Ingredients: In another bowl, whisk flour, baking soda, and salt.
Make the Dough: Add dry ingredients to wet, mixing gently until just combined. Stir in chocolate chips. The dough may be sticky.
Chill: Cover and refrigerate for at least 2 hours (or overnight for more flavor).
Preheat Oven: Heat oven to 350°F (180°C) and line baking sheets with parchment.
Shape Cookies: Scoop about 1.5 tablespoons of dough per cookie, roll into balls, and place 2 inches apart.
Bake: Bake 10–12 minutes, until the edges are golden but centers still look soft.
Cool: Let rest on the baking sheet for 5 minutes, then transfer to a wire rack.

FAQ

Yes! If you only have salted butter, just reduce the added salt in the recipe from ½ teaspoon to ¼ teaspoon. The cookies will still taste delicious, with just a slightly saltier edge.

No worries—you can still make these! Simply replace the ½ cup of sourdough discard with a quick mix of ¼ cup flour and ¼ cup water. You won’t get the same tangy flavor that sourdough brings, but the cookies will still have a great texture.

Yes. Swap the flour for a 1:1 gluten-free baking blend, like Bob’s Red Mill or King Arthur. Keep in mind that the texture may turn out a little different, so I recommend testing a smaller batch first.

Watch for a golden-brown color, little brown flecks at the bottom, and a nutty aroma—it usually takes 5–7 minutes over medium heat. If the butter turns too dark or smells burnt, it’s best to start over.

Definitely! Try swapping part of the chocolate chips with chopped walnuts, pecans, dried fruit, or even chunks of white chocolate. Just keep the total mix-ins around 120g so the dough doesn’t get overloaded. A sprinkle of flaky salt on top after baking is also amazing.

Flat cookies usually mean the butter was still too warm when you mixed it, or the dough didn’t chill long enough. Next time, make sure the browned butter cools properly, and let the dough rest in the fridge for at least 2–3 hours—up to overnight for best results.

Tips

1, Brown the Butter Carefully:

Melt the butter over medium heat, stirring until it turns golden brown and smells nutty—usually 5–7 minutes. Let it cool in a heatproof bowl for about 30 minutes before using so it deepens in flavor and doesn’t scramble the egg

2. Starter Options:

Unfed sourdough discard adds that tangy kick, while an active starter will give the cookies a little more lift. For extra flavor, let the dough chill overnight for a mild fermentation boost.

3. Chill the Dough:

Refrigerate for at least 2 hours before baking. This step helps the flavors meld together and keeps your cookies from spreading too much.

4. Texture Control:

Bake 10 minutes for a gooey, chewy center or 12 minutes for a softer, cakier cookie. They’ll look slightly underdone in the middle but will set as they cool.

5. Measure Flour Right:

Spoon flour into your measuring cup and level it off—scooping straight from the bag packs too much flour, which can dry out the cookies.

6. Chocolate Choices:

Dark chocolate chips give a rich, bold flavor, while semi-sweet offers a classic balance. For melty pockets, chop up a chocolate bar instead.

7. Check Your Oven:

Every oven runs differently. Start checking around 10 minutes and rotate the tray halfway through if baking multiple sheets to ensure even browning.

Storage

Cool the cookies completely, then store them in an airtight container or zip-top bag at room temperature. Keep them in a cool, dry place away from sunlight. For best flavor and texture, enjoy within 3–5 days.

You can freeze baked cookies or unbaked dough balls. Wrap cooled cookies tightly in plastic wrap or foil before placing them in a freezer-safe bag or container. For dough, freeze scooped balls on a tray first, then transfer to a bag. Label and date before freezing.

From Room Temp or Thawed: Warm cookies in a 300°F (150°C) oven for 5–7 minutes to refresh them.
From Frozen: Bake dough balls straight from frozen at 350°F (180°C) for 12–14 minutes. For baked cookies, thaw first and then reheat at 300°F (150°C) for 8–10 minutes.
Avoid the microwave if possible—it can make them overly soft. If you must, cover a cookie with a damp paper towel and heat for 10–15 seconds.

If your stored cookies start to firm up, slip a slice of bread into the container. It helps keep them soft and chewy a little longer.