Sourdough chocolate chip cookies that are soft, chewy, full of chocolate and a slight sourdough tang. If you are tired of cakey sourdough cookies, this recipe is for you!

I have been baking with sourdough since 2019 and one thing I have struggled with is finding the perfect sourdough chocolate chip cookie.
That was until now! After 2 years and more batches than I care to admit, I have finally achieved a super chewy chocolate chip cookie made with my sourdough starter discard!
Sourdough can be very tricky to work with in some types of recipes and cookies is one of them. When a cookie has too much air added they come out with a more cakey rather than that chewy, gooey classic cookie texture.
That is not the case with this recipe! I tried all the tricks in the book and after 20+ attempts this one came out just right.
If you love cookies, be sure to also check out my sourdough oatmeal cookies, sourdough peanut butter cookies and all my other sourdough cookie recipes.
If you are looking for more inspiration, get all my sourdough discard recipes.
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🍪Ingredients
Sourdough Discard: This recipe was created using sourdough discard. Active can also be used but might lead to a lighter texture. I have found the best tasting cookie is with discard that has been fed 24 hours prior to baking.
Don't have a starter? Learn how to make your own sourdough starter.
AP Flour: This is the flour used to create this recipe. If you use bread flour it could lead to a denser cookie.
Soft Butter: Make sure the butter is soft and at room temp. This will help cream the sugars easier.
Eggs: This recipe calls for a full egg plus one egg yolk. Using two full eggs will make them too cakey.
See full information on ingredients and quantities in the recipe card.
⭐️Tips for Making Chewy Sourdough Cookies
- Use Soft Butter: Take the butter out about 30 minutes before mixing. It should be soft but not too soft. This will help mix with the sugars.
- Do Not Over Mix: Mix the ingredients just until they are whipped or combined. Too much mixing will add more air into the batter resulting in a fluffy, cakey cookie.
- Do Not Chill: Non sourdough cookies I would recommend chilling but this recipe can be baked right away. When this dough is chilled it will result it a more fluffy, taller cookie.
- Fluff, scoop and level the flour: When measuring out the flour make sure to fluff it first and the scoop with a spoon into the measuring cup and level with a knife. There will be too much flour if just scooped out with a measuring cup.
🥣How to Make
Step 1: Preheat oven to 350 degrees Fahrenheit and take a 9"x13" baking sheet and line with parchment paper.
Step 2: In a small bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
Step 3: In the bowl of a stand mixer with a paddle attachment, cream the butter until smooth. Do not over whip. (Image 1).
Step 4: Add in the sugars and mix until fully incorporated into the butter. (Image 2).
💡Pro Tip: Be very careful to not over-mix these first two steps. While everything needs to be fully incorporated, mixing too much will add air to the dough making the cookies cakey and not chewy.
Step 5: Add in the sourdough starter, egg, egg yolk, and vanilla extract. Mix just until combined. (Image 3).
Step 6: Fold the dry ingredients into the wet just until all the flour is incorporated.
Step 7: Fold in the chocolate chips. (Image 4).
Step 8: Using a cookie scoop (1.5-2 tablespoon size), scoop out the batter into a ball and place on a cookie sheet. (Image 5).
Step 9: Place in the oven and bake for 10-12 minutes or until they are lightly golden brown and cooked through. Top with flaky sea salt if desired. (Image 6).
💡Pro Tip: If your cookies are not flattening out, remove from the oven with about 2 minutes left of baking and gently tap the baking sheet on a hard surface. This will help settle the cookie. Return to the oven to finish baking.
Step 10: Allow to cool on the baking sheet for 2 minutes then transfer to a wire cooling rack to finish cooling.
Serve slightly warm for the best experience.
❓Recipe FAQs
Yes! These cookies freeze really well. Just make sure they are completely cooled before storing in a freezer safe container.
When too much air is incorporated into cookie batter it will result in a more airy, fluffy texture instead of a chewy texture. Since there is a lot of air in a sourdough starter it's very important to make sure the ingredients are not over mixed.
🍪Other Sourdough Cookies
📋Recipe
Sourdough Chocolate Chip Cookies
Ingredients
- 3 Cups All Purpose Flour - Scooped and leveled. See Notes.
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Fine Sea Salt
- 1 Cup Unsalted Butter - Soft at room temperature
- 1 Cup Light brown sugar - packed
- ¾ Cup White Granulated Sugar
- 1 Cup Sourdough Discard
- 2 teaspoons Vanilla Extract
- 1 Large Egg
- 1 Egg Yolk
- 2 Cups Semi Sweet Chocolate Chips
Optional
- Flaky Sea Salt - For topping
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a 9"x13" baking sheet with parchment paper.
- In a small bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
- In the bowl of a stand mixer with a paddle attachment, cream the butter until smooth. Do not over whip. Add in the sugars and mix until fully incorporated into the butter.
- Pro Tip: Be very careful to not over-mix these first two steps. While everything needs to be fully incorporated, mixing too much will add air to the dough making the cookies cakey and not chewy.
- Add in the sourdough starter, egg, egg yolk, and vanilla extract. Mix just until combined.
- Fold the dry ingredients into the wet just until all the flour is incorporated. Fold in the chocolate chips.
- Using a cookie scoop (1.5-2 tablespoon size), scoop out the dough into a ball and place on a cookie sheet.
- Place in the oven and bake for 10-12 minutes or until they are lightly golden brown and cooked through. Top with flaky sea salt if desired. Pro Tip: If your cookies are not flattening out, remove from the oven with about 2 minutes left of baking and gently tap the baking sheet on a hard surface. This will help settle the cookie. Return to the oven to finish baking.
- Allow to cool on the baking sheet for 2 minutes then transfer to a wire cooling rack to finish cooling.
- Serve slightly warm for best experience.
Notes
-
- Use Soft Butter: Take the butter out about 30 minutes before mixing. It should be soft but not too soft. This will help mix with the sugars.
-
- Do Not Over Mix: Mix the ingredients just until they are whipped or combined. Too much mixing will add more air into the batter resulting in a fluffy, cakey cookie.
-
- Do Not Chill: Non sourdough cookies I would recommend chilling but this recipe can be baked right away. When this dough is chilled it will result it a more fluffy, taller cookie.
-
- Fluff, scoop and level the flour: When measuring out the flour make sure to fluff it first and the scoop with a spoon into the measuring cup and level with a knife. There will be too much flour if just scooped out with a measuring cup.
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