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Sourdough Chocolate Chip Cookies

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Sourdough Chocolate Chip Cookies are a delicious and simple recipe that uses sourdough starter discard. Loaded with chocolate chips and just a hint of sourdough flavor, these soft and cake like cookies will become your new favorite recipe.

These cookies are so soft! They have a tender crumb that is lightly chewy and lightly cake like at the same time – AND they stay soft for days after baking, too! If you don’t eat them all, that is.

small grey plate with pile of sourdough chocolate chip cookies

I don’t like throwing out my sourdough discard each week, so instead I love finding easy (and delicious!) ways to use my starter when I don’t want to bake bread. These sourdough chocolate chip cookies are a perfect way to utilize your sourdough discard – and they taste great, too!

side view of three plates of cookies in various fields of focus

Try these other easy ways to use your leftover sourdough starter discard:

small grey plate with sourdough cookies stacked on top and one to the side

Chocolate Chip Cookies with Sourdough Starter

These sourdough chocolate chip cookies are great – daresay better than a regular chocolate chip cookie!

They are tender and chewy and have a slight sourdough note that you can just tell is there but helps give a greater depth of flavor in the cookie. 

This recipe uses sourdough starter discard, the part of your sourdough starter that you remove when it is time to feed it. For more information, read Feeding Your Sourdough Starter. You do need a sourdough starter to make these cookies.

overhead view of plate with two cookies

For this recipe, your starter discard does not need to be fed and active, but the more active it is, it will change the texture of your cookies

  • If your starter has been sitting in the fridge for a week and has a lot of hooch (the liquid that the sourdough yeast produces as it consumes) on top, the cookies will be flatter and crisper. 
  • If your starter has been sitting on the counter and was fed yesterday, your cookies will be softer, more cake like and rise more.
one sourdough chocolate chip cookie on cement background

How to make sourdough chocolate chip cookies

This is just a general overview on how to make these cookies, please make sure you scroll down to the recipe card below for the full instructions: 

  1. Beat together the room temperature butter and both the brown sugar and white granulated sugar. Using both kinds of sugars helps create soft cookies.
  2. Add in the egg and mix to combine.
  3. Stir in the sourdough starter and vanilla extract.
  4. Add in the flour, salt, baking soda, and baking powder. Stir until just combined, do not over mix.
  5. Stir in the chocolate chips.
  6. Refrigerate the dough for 1 hour.
  7. Preheat the oven to 350 F.
  8. Line two baking sheets with parchment paper or silicone baking mats.
  9. Scoop the cookie dough onto the baking mats about 2-3″ apart. I use a cookie scoop that is about 2 to 3 Tablespoons of dough.
  10. Bake for 8-10 minutes, or until the edges are starting to turn golden and the tops are set. Remove the baking tray from the oven and allow the cookies to cool on the pan for a few minutes.
  11. Remove the cookies to a wire rack to finish cooling all the way.
  12. Enjoy!
collage of images showing steps to make sourdough cookies

Also give Kitchen Sink Sourdough Cookies or Sourdough Peanut Butter Cookies a try!

Do you need to put the dough in the fridge before baking?

No, you don’t! You can bake these right after mixing. Your cookies will be very puffy with a cake like texture this way.

How do you store these sourdough cookies?

These cookies store best in an airtight glass container on the counter for 3-4 days!

These cookies also freeze really well! Once they are totally cooled, place them in a sealed freezer bag or container and freeze for up to 2 months. Make sure to label them so you don’t forget what they are!

How do chocolate chip cookies with sourdough discard taste?

How these cookies taste depends largely on your sourdough starter! 

If your starter is newer (younger), or has recently been fed, there won’t be a lot of sourdough “tang” to the cookies. They will taste pretty much like your normal chocolate chip cookies, but will have a slightly deeper/more rich flavor to them.

If your starter is really sour or hasn’t been fed for a while, it will have a really strong sourdough flavor to it.

side view of sourdough chocolate chip cookies on plate

Food tastes better when its shared with the ones you love!

There’s nothing I love more than seeing you make my recipes! If you make these cookies, don’t forget to leave a comment below and rate the recipe!

And if you are on Instagram, tag @thegingeredwhisk and use the hashtag #gingeredwhisk on social media when you make my recipes so that I can share them and maybe even feature you. Follow along to get the latest updates:

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Make sure you also check out 10 easy recipes that use sourdough discard for more ideas for how to use your sourdough starter in quick ways!

overhead view of three small plates stacked with sourdough chocolate chip cookies
Yield: 24 Cookies

Sourdough Chocolate Chip Cookies Recipe

small grey plate with pile of sourdough chocolate chip cookies

Sourdough Chocolate Chip Cookies are a delicious and simple recipe that uses sourdough starter discard. Loaded with chocolate chips and just a hint of sourdough flavor, these soft and cake like cookies will become your new favorite recipe.

Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup sourdough starter discard
  • 1 Tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups chocolate chips

Instructions

    1. Beat together the room temperature butter and both the brown sugar and white granulated sugar.
    2. Add in the egg and mix to combine.
    3. Stir in the sourdough starter and vanilla extract.
    4. Add in the flour, salt, baking soda, and baking powder. Stir until just combined, do not over mix.
    5. Stir in the chocolate chips.
    6. Refrigerate the dough for 1 hour.
    7. Preheat the oven to 350 F.
    8. Line two baking sheets with parchment paper or silicone baking mats.
    9. Scoop the cookie dough onto the baking mats about 2-3" apart. I use a cookie scoop that is about 2 to 3 Tablespoons of dough.
    10. Bake for 8-10 minutes, or until the edges are starting to turn golden and the tops are set.
    11. Remove the baking tray from the oven and allow the cookies to cool on the pan for a few minutes.
    12. Remove the cookies to a wire rack to finish cooling all the way.
    13. Enjoy!

Notes

Store these cookies in an air tight container.

You can bake these without placing them in the refrigerator, but they will be a lot more puffy and cake like in texture.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 220Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 132mgCarbohydrates: 27gFiber: 1gSugar: 16gProtein: 2g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

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Janet

Saturday 5th of December 2020

Hi Jenni,

Do you think I could use oil instead of butter in the recipe? Thanks!

Jenni

Tuesday 8th of December 2020

Hi Janet! I would not suggest using oil instead of butter in this cookie. The butter helps develop the texture and flavor of the cookie. Using oil will result in a cookie that ends up tasting greasy.

Annie

Tuesday 28th of July 2020

Hello! Is a tsp of salt right? Most cookie recipes call for much less. Thank you!

Jenni

Tuesday 28th of July 2020

Yes, the recipe is correct as written!

Lee Rosenthal

Wednesday 8th of July 2020

how would these be as a bar? What would the baking time be in a 9X13 pan? should that be refrigerated before baking?

Jenni

Thursday 9th of July 2020

Hi! I have not baked these in a 9x13 pan, but you could bake them that way! I am guessing around 30 minutes or so, but check it often! I would still refrigerate the dough before baking, as it affects the texture of the cookies. Let me know how it turns out!

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