How to Make Sourdough Chocolate Chip Cookies – Super Easy

If you’re looking for a new way to use up that sourdough starter discard, these Sourdough Chocolate Chip Cookies are about to become your new favorite treat. 

Imagine the chewy, melt-in-your-mouth texture of a classic chocolate chip cookie, but with a subtle, tangy twist from the sourdough. That’s what you get with these cookies, perfectly balanced sweetness, rich chocolate, and just the right amount of sourdough flavor.

These aren’t just any cookies, they’re the ultimate Sourdough Cookies that turn your everyday baking into something extraordinary. 

If you’ve been on the hunt for the best starter discard recipes, this one’s a game-changer. 

It’s a simple recipe using sourdough starter that takes full advantage of that extra starter discard you might otherwise toss out. 

And if you’re craving more cookie inspiration, you’ll definitely want to check out my Chick Fil A Cookie Recipe, another irresistible treat you won’t want to miss!

Why You’ll Love These Sourdough Chocolate Chip Cookies

• Chewy and Buttery Perfection: Thanks to the sourdough starter, these cookies are perfectly chewy with that irresistible butteriness. They have that “just-right” texture, crispy on the edges and soft in the middle.
• Big, Melty Chocolate Chunks: Forget chips! The rough chocolate chunks in these cookies melt into gooey pockets of goodness that make each bite feel like pure indulgence.
• Simple and Fun to Make: If you’re into baking (or even if you’re a beginner), this is a straightforward recipe that’s as fun to make as it is to eat. Mix, scoop, bake, and enjoy, it’s that easy.
• Great for Sharing: These cookies are the perfect treat to share with friends, family, or coworkers. You’ll be the hero who brought the best cookies to the party.

The Ingredients You’ll Need

• Unsalted Butter: Adds rich flavor and helps create a chewy texture with crispy edges.
• Plain Flour: Provides structure and ensures a soft, satisfying cookie texture.
• Baking Powder: Lifts the dough for a light, airy cookie.
• Baking Soda: Activates the sourdough discard, aiding in spread and browning.
• Flaked Sea Salt: Balances sweetness and enhances the chocolate flavor.
• Caster Sugar: Adds sweetness and contributes to a smooth texture.
• Light Brown Sugar: Adds caramel flavor and helps keep the cookies soft.
• Dark Brown Sugar: Deepens the flavor and complements the sourdough tang.
• Egg Yolks: Provide moisture and create a chewy texture.
• Sourdough Starter Discard: Adds a unique tang and elevates the flavor.
• Vanilla Extract: Adds warmth and sweetness to round out the flavor.
• Almond Extract: A subtle twist that enhances the chocolate and sourdough.
• Dark Chocolate: Rich and decadent, it melts beautifully for pockets of chocolate in every bite.

How to Make Sourdough Chocolate Chip Cookies

Making these cookies is easier than you think, and trust me, the results are totally worth it! Follow these steps and you’ll be enjoying fresh, warm cookies in no time.

Start by preparing your butter

Begin by browning the butter. This will give your cookies that deep, nutty flavor that takes them to the next level. Once done, let it cool slightly while you gather the other ingredients.

Here is a full step-by-step guide on how to brown butter.

Mix the dry ingredients

 In a bowl, whisk together your plain flour, baking powder, baking soda, and sea salt. 

This step is key to ensuring everything is evenly distributed, so take a moment to mix well. The dry ingredients will work together to create that perfect texture we’re going for.

Cream the butter and sugars

 In a large mixing bowl, add the browned butter along with the caster sugar, light brown sugar, and dark brown sugar. 

Whisk them thoroughly until the mixture turns velvety smooth and irresistibly creamy. 

Add the eggs and vanilla

 Next, crack in your egg yolks (and the whole egg) and add the vanilla extract (and almond extract if you’re using it). 

Mix it all together until it’s smooth. You’ll notice the texture becoming even richer and more luscious, don’t skip this step, it makes all the difference!

Stir in the sourdough discard

 Add your sourdough starter discard into the mixture. Mix thoroughly until it blends seamlessly into the mixture. 

The discard adds that tangy flavor that makes these cookies extra special. It’s a little extra step that makes them unique!

Combine the wet and dry ingredients

 Gradually blend the dry ingredients into the wet mixture, ensuring a smooth and even consistency. 

Mix slowly to avoid overworking the dough. You want to stop when the dough just comes together, so it stays soft and chewy.

Fold in the chocolate chunks

 Now, for the fun part! Gently fold in the dark chocolate chunks. I love using rough chunks because they create those amazing pockets of gooey chocolate, but chips work just as well. 

Mix until the chocolate is thoroughly and uniformly dispersed throughout the dough.

Chill the dough

 Though optional, I strongly suggest including this step for the best results. Wrap the dough in plastic wrap and pop it in the fridge for at least 2 hours.

Chilling the dough helps the flavors develop and gives you those perfectly chewy cookies with slightly crisp edges.

Shape and bake the cookies

 Preheat your oven to 180°C (350°F). Scoop the dough into balls and place them on a baking sheet lined with parchment paper, giving them enough space to spread out. 

Bake for about 15 minutes, or until the edges are golden and the center is still a little soft. Don’t worry, they’ll firm up as they cool.

Let them cool (if you can wait)

 Once out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. 

If you can resist, let them cool completely, otherwise, grab one while it’s still warm and enjoy that gooey chocolate!

4 Mistakes to Avoid When Making Sourdough Chocolate Chip Cookies

Skipping the Browning of the Butter

 Don’t skip the step of browning the butter. It might seem like an extra step, but it’s essential for bringing out that deep, nutty flavor that makes these cookies stand out. 

Just be sure to let it cool slightly before mixing it with the sugars, or else it could affect the texture of your dough.

Overmixing the Dough

 It’s tempting to mix the dough until it’s perfectly smooth, but overmixing can lead to dense cookies. 

After adding the dry ingredients, mix gently until just combined to avoid overmixing. This will keep your cookies light and chewy, rather than tough and hard.

Not Chilling the Dough

 While it’s tempting to bake right away, letting your dough chill for at least 2 hours (or even overnight) makes a huge difference. 

Chilling allows the flavors to develop and prevents the cookies from spreading too thin during baking. The result? Thick, chewy cookies with the perfect texture.

Overcrowding the Baking Sheet

If you place your cookie dough too close together on the baking sheet, they won’t have enough space to spread out and bake evenly. 

Ensure there is approximately two inches of space between each cookie for even baking. 

This will help them spread beautifully and maintain their chewy texture without becoming too flat.

Storing Tips for Sourdough Chocolate Chip Cookies

Airtight Container: Store at room temperature in an airtight container to keep them soft and chewy.

Freeze for Longer Life: Freeze cookies for up to a month in a sealed bag with parchment between layers.

No Fridge: Avoid refrigeration, it’ll make the cookies hard and lose their chewy texture.

Reheat for Freshness: Warm in the oven for 3-5 minutes at 350°F (180°C) to enjoy that fresh-baked feel.

Final Thoughts

Making sourdough chocolate chip cookies is a fun and rewarding experience. The tangy twist from the sourdough starter paired with rich chocolate makes for an irresistible treat.

I’m sure you’ll love every bite.

If you’re looking for another delicious cookie recipe to try, check out my pudding chocolate chip cookies, they’re equally amazing and perfect for any occasion!