Sourdough Chocolate Chip Cookies
These sourdough chocolate chip cookies have an unbelievable flavor! They are soft, bakery style cookies with loads of chocolate. This is a great way to use up some sourdough discard. These cookies are doughy, fluffy and melt in your mouth delicious!
Why You’ll Love This Recipe
- These sourdough chocolate chip cookies are quick and easy.
- Only one mixing bowl required.
- No dough chilling needed.
- Great way to use up leftover sourdough discard.
- They have a unique flavor.
- The texture is soft and fluffy.
- These cookies are a fun way to switch up classic cookies.
- This recipe can be made with gluten free ingredients.
- In addition, this recipe is nut free. It can be easily made refined sugar free.
- Check out these Gooey Chocolate Chip Cookies for another favorite dessert.
Ingredients & Substitutions
These are the main ingredients and substitutions for sourdough chocolate chip cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use cold unsalted butter right from the fridge. Do not use melted or softened butter.
Light brown sugar adds sweetness. For refined sugar free, use coconut sugar. These blog post photos use coconut sugar.
Only one egg required.
Vanilla extract adds a classic cookie flavor.
Use sourdough discard. It should be a similar consistency to pancake batter or slightly thicker. I used a gluten free sourdough starter discard for this recipe. Try these Sourdough Muffins for another fun recipe!
Both regular all purpose flour and gluten free 1 to 1 flour work well. Do not use almond flour, coconut flour, oat flour or another flour.
Baking soda helps leaven these cookies.
Add in a pinch of sea salt if desired..
Chopped chocolate bars creates pools of melted chocolate. Regular chocolate chips work well too.
Taste & Texture
These sourdough chocolate chip cookies are buttery with a hint of sourdough. They are not quite as sweet as classic cookies. The sourdough flavor is just enough without being overwhelming.
They are thick, dough bakery style cookies. They are much more soft and gooey than traditional cookies.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In the bowl of a stand mixer, add cold butter and light brown sugar. Mix on high until combined, about 2 to 3 minutes. Mix until no clumps of butter remain.
Then, add in egg and vanilla. Mix to combine.
Add in sourdough discard, flour, baking soda and sea salt. Mix until a thick dough is formed.
Fold in most of the chocolate chunks. Reserve a few chocolate chunks for the tops of the cookies.
Use an ice cream scooper to scoop out balls of dough onto lined pan. Press a chocolate chunk onto each dough ball. Space at least 3 inches apart on pan.
Bake for 8 to 10 minutes. Cookies will look very soft and gooey.
Allow sourdough chocolate chip cookies to fully cool on pan before trying to remove. They are soft!
Expert Tips & Tricks
Carefully measure all ingredients.
Use cold butter right from the fridge.
Mix the butter and brown sugar for 2 to 3 minutes, until no clumps of butter remain. Use a stand mixer.
Both regular and gluten free sourdough can be used.
Additionally, both regular and gluten free 1 to 1 flour work. Do not use another flour.
The cookie dough will be very thick.
Use an ice cream scooper to scoop balls of dough. This creates evenly sized balls of dough.
Do not over bake. These cookies will be very soft and gooey when they come out of the oven.
Allow the sourdough chocolate chip cookies to fully cool before transferring to a cooling rack. They will firm up slightly as they cool.
Flavor Variations & Add Ins
Consider these fun add ins for sourdough chocolate chip cookies.
Use white chocolate chips.
Use regular chocolate chips.
Add in mini chocolate chips.
Add in chopped walnuts.
Use a dash of cinnamon in the dough.
How to Serve & Store
Serve sourdough chocolate chip cookies once cooled enough to handle. They are very soft!
Serve with a glass of milk, coffee, tea or hot chocolate.
They are great served warm with a scoop of ice cream.
Store cookies covered at room temperature for up to 3 days.
Freeze for up to 1 month.
Frequently Asked Questions
The sourdough makes these sourdough chocolate chip cookies very soft and cake like. That is why I love them!
Yes! For gluten free, use gluten free sourdough and gluten free 1 to 1 flour.
No. Unless making ahead of time, dough chilling is not required.
When building a sourdough starter from scratch, some of the starter needs to be discarded. Most people save this in their fridge for other recipes. Sourdough discard is made from flour and water.
I have not tried this recipe with sourdough starter. It should work with starter that has not been fed in 24 hours. If you have leftover, try these Sourdough Pancakes!
You May Also Like
- Paleo Chocolate Chip Cookies
- Gooey Chocolate Chip Cookies
- Vegan Chocolate Chip Cookies
- Oreo Chocolate Chip Cookies
- Small Batch Chocolate Chip Cookies
If you make this sourdough chocolate chip cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Sourdough Chocolate Chip Cookies
- 14 tbsp unsalted cold butter
- 1 cup light brown sugar, or coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup sourdough discard
- 2 cups flour, regular or gluten free
- 1 tsp baking soda
- pinch sea salt, optional
- 1 ½ cups chopped chocolate bars
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter and light brown sugar. Mix on high until combined, about 2 to 3 minutes. Mix until no clumps of butter remain.
- Then, add in egg and vanilla. Mix to combine.
- Add in sourdough discard, flour, baking soda and sea salt. Mix until a thick dough is formed.
- Fold in most of the chocolate chunks. Reserve a few for the tops of the cookies.
- Use an ice cream scooper to scoop out balls of dough onto lined pan. Press a chocolate chunk in the middle of each dough ball. Space at least 3 inches apart on pan.
- Bake for 8 to 10 minutes. Cookies will look very soft and gooey.
- Allow cookies to fully cool on pan before trying to remove. They are soft!
- Use cold butter right from the fridge. Do not use soft or melted butter.
- I used a gluten free sourdough starter discard. It had been in my fridge for 2 weeks when I made this recipe.
- Both regular and gluten free discard work.
- Both regular and gluten free flour work.
- Dough will be very thick.
- Use an ice cream scoop to help scoop balls of dough.
- These cookies are very soft and gooey.
- Resist the temptation to bake them longer. They will firm up a little as they cool.
- Store covered at room temperature for up to 3 days.
- Freeze for up to 1 month.
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One Comment on “Sourdough Chocolate Chip Cookies”
These were so soft and yummy! Absolutely loved them!