If you’ve got sourdough starter sitting in your kitchen and you love chocolate chip cookies, let me tell you—you’re about to discover your new favorite recipe.
I first tried adding sourdough starter to cookies when I didn’t want to waste any extra starter, and honestly, I was shocked.
The cookies turned out soft, chewy, and had this deep, rich flavor that regular cookies just don’t have. Now, I don’t even want to make cookies any other way.
If you love cookies that are chewy in the middle with slightly crispy edges, you’re going to love this.
Why Use Sourdough Starter in Cookies?
You might be thinking, “Wait, sourdough is for bread, not cookies!” That’s what I thought too. But here’s the magic:
- The starter adds a little tang that makes the sweetness of the chocolate pop.
- It keeps the cookies extra chewy and soft.
- It’s a great way to use up sourdough discard instead of wasting it.
So basically, you’re getting a better flavor, better texture, and less waste. Win-win.
Ingredients You’ll Need
Here’s everything you need for these amazing cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar
- ½ cup white sugar
- 1 cup sourdough starter (active or discard works)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips (semi-sweet or dark are best)
Step-by-Step Instructions
1. Cream Butter and Sugars
In a large bowl, beat the butter with both sugars until it’s creamy and smooth. This is what gives your cookies that perfect chewy bite.
2. Add the Wet Ingredients
Mix in the sourdough starter, eggs, and vanilla extract. The dough might look a little softer than normal cookie dough, but that’s perfect.
3. Mix the Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add this to your wet mixture until everything is just combined. Don’t overmix—soft hands make soft cookies.
4. Add the Chocolate
Stir in the chocolate chips. If you want extra melty bites, save a handful to press on top before baking.
5. Chill the Dough
This step makes a big difference. Chill your dough for at least 1 hour (overnight is even better). This helps the flavors come together and gives you thicker cookies.
6. Bake the Cookies
Preheat your oven to 350°F (175°C). Scoop the dough into balls and place them on a baking sheet with parchment paper. Bake for 10–12 minutes until the edges are golden but the centers are still soft.
Tips for the Best Cookies
- Don’t skip chilling the dough: It really helps with texture.
- Use good chocolate: The better the chocolate, the better the cookie.
- Don’t overbake: They keep baking on the tray even after you take them out.
- Sprinkle sea salt on top: Trust me, it makes the chocolate flavor pop.
How These Cookies Taste
These cookies are next-level. They’re soft in the middle, a little crispy at the edges, and the sourdough adds a deep flavor you can’t get in regular cookies. It’s not “sour” at all—just rich and delicious. I promise, once you try them, you won’t go back to your old recipe.
FAQs
Q: Can I use sourdough discard instead of active starter?
Yes! This recipe works with both. Discard is actually great for cookies.
Q: Do these cookies taste sour?
Not at all. The sourdough just adds depth and makes them more flavorful.
Q: Can I freeze the dough?
Yes. Roll it into balls and freeze them. Then bake straight from frozen, just add a couple extra minutes.
Q: How do I store these cookies?
Keep them in an airtight container at room temperature for 3–4 days. They also freeze well once baked.
Q: Can I add nuts or other mix-ins?
Absolutely. Walnuts, pecans, or even chunks of caramel go perfectly with these.
So, are you ready to give your sourdough starter a sweet job? Try these cookies once, and I bet you’ll never want to waste a spoonful of starter again.