These Sourdough Chocolate Chip Cookies are soft, chewy, and packed with gooey chocolate chips! The sourdough starter adds a delicious depth of flavor, making them even better than classic cookies.
If you have extra sourdough starter or discard, this is the perfect way to use it. These cookies have a slightly tangy taste, a crispy edge, and a soft, chewy center. They’re easy to make and perfect for any occasion!
Let’s bake these chewy sourdough chocolate chip cookies that will become your new favorite treat!
Ingredients You’ll Need
This sourdough cookie recipe uses simple pantry ingredients.
Dry Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sourdough starter (discard or active)
Add-ins:
- 1 cup chocolate chips (plus extra for topping)
How to Make Sourdough Chocolate Chip Cookies
These cookies come together in a few simple steps!
Step 1: Prepare the Dough
- In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In another bowl, beat butter, brown sugar, and white sugar until light and fluffy.
- Add egg, vanilla extract, and sourdough starter. Mix until combined.
Step 2: Combine and Add Chocolate Chips
- Slowly add the dry ingredients to the wet mixture and mix until just combined.
- Fold in chocolate chips, saving some for topping.
Step 3: Chill the Dough
- Cover and chill the dough for at least 30 minutes for the best texture.
Step 4: Bake the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
Step 5: Cool and Enjoy
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
- Enjoy warm with melty chocolate chips!
Serving Suggestions
- Dip in milk for a classic treat.
- Serve with ice cream for a cookie sundae.
- Enjoy warm for the best gooey texture!
Tips for the Best Sourdough Chocolate Chip Cookies
- Use sourdough discard for a slightly tangy flavor.
- Chill the dough for thicker, chewier cookies.
- Don’t overbake—cookies will firm up as they cool.
Fun Variations to Try
- Nutty Cookies: Add ½ cup chopped walnuts or pecans.
- Double Chocolate: Mix in 2 tablespoons cocoa powder.
- Salted Caramel: Drizzle with caramel and sprinkle with sea salt.
How to Store and Freeze
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze dough balls for up to 3 months and bake as needed.
Why You’ll Love This Recipe
Soft, chewy, and full of chocolate chips!
A great way to use sourdough discard.
Easy to make with simple ingredients!
These Sourdough Chocolate Chip Cookies are the perfect mix of tangy, sweet, and chewy goodness. Bake a batch today and enjoy every bite!