The classic cookie everyone loves made extra delicious with the depth of sourdough starter. Soft, buttery, and simple to make thanks to the melted butter. These are even better than your everyday recipe. Really. Really!
These are great for batch making on the weekends for snacks throughout the week. And for using some unfed/discard starter.
Table of Contents
Ingredients and Tools You’ll Need
Make sure you’re using discarded, or unfed sourdough starter. You can use salted butter instead of unsalted, but just be sure to use only 1/2 teaspoon of salt.
Get a Free + Pretty PDF Recipe Book
Sourdough Sunday Newsletter
Every Sunday evening I’ll send you a sourdough recipe to make that week, straight from my kitchen to your inbox.
And as a thank you for signing up, I’ll send you this e-book with beautiful printable recipes right away. Simple!
You will not be added to any other email lists or my daily newsletter. But if you’re already on my newsletter, you’re welcome to join and receive both.
This makes 24 cookies and they freeze really well, baked or unbaked. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- 2 Baking sheets
- Parchment paper
- Large mixing bowl
Ingredients
- ½ cup unsalted butter melted (if you use salted butter, reduce the salt to ½ teaspoon)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup sourdough discard
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt (use ½ teaspoon if using salted butter)
- 1 ¾ cups all-purpose flour
- 2 cups chocolate chips
How to Make
Step One: Prep
Get your oven to 350°F and line two baking sheets with parchment paper. Don’t skip the parchment. If you don’t have any, buttering and flouring your pan is fine.
Step Two: Mix the Base
Melt your butter and dump it in a big bowl with both sugars. Mix it up with a wooden spoon until it looks combined. Nothing fancy here.
Step Three: Add Wet Ingredients
Now add your egg, vanilla, and that sourdough discard. Mix it all together. (It’s going to look a bit weird because we’re using melted butter rather than creaming butter and sugar. Don’t be alarmed. 😉)
Step Four: Add Leavening
Time for the dry stuff. Add your baking powder, baking soda, and salt. Stir it in.
Step Five: Add Flour (Don’t Rush This!)
Now, add the flour SLOWLY. I’m talking a few spoonfuls at a time, mix, then add more. If you dump it all in at once, you’ll have flour flying everywhere and lumpy dough.
Step Six: Fold in Chocolate Chips
Fold in the chocolate chips. Don’t stir them to death, just get them mixed in.
Step Seven: Shape
Use a cookie scoop if you have one (makes life easier), or just use a spoon to make 1½-2 inch balls. Space them out on your baking sheets, they’re going to spread a bit.
Step Eight: Bake
Bake for 12-15 minutes. You want the edges to start browning, but don’t let them get too dark. Better to slightly underbake than overbake.
Step Nine: Cool
Let them cool on the pan for about 5 minutes before you move them to a cooling rack.
Serving & Storing
Store baked cookies in an airtight container at room temperature for up to 3 days. You can place them in the freezer by storing them in a freezer-safe container. Label the container and store it in the freezer for up to 3 months.
You can store the cookie dough separated into 2-inch balls in a freezer-safe container. Place the container in the freezer labeled for up to 3 months. Place them on a parchment-lined baking sheet and bake at 350 degrees F for 15-18 minutes or until the edges start turning golden brown.
More Sourdough Discard Desserts
- A mashup of brownies and cookies, this sourdough brookies recipe will become your new favorite.
- These sourdough lemon bars are light and refreshing.
- If you’re a pumpkin spice lover, this sourdough pumpkin cake with cream cheese frosting is for you.
- Sourdough churro bites are just the thing for special occasions likes friends over or movie nights.
Printable Recipe
Sourdough Chocolate Chip Cookies
Equipment
- 2 Baking sheets
- Large mixing bowl
Ingredients
- ½ cup unsalted butter melted (if you use salted butter, reduce the salt to ½ teaspoon)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup sourdough discard
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt (use ½ teaspoon if using salted butter)
- 1 ¾ cups all-purpose flour
- 2 cups chocolate chips
Save This Recipe
I’ll send you a link so you can find it later.
You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️
Instructions
- Prep. Preheat the oven to 350℉. Line 2 baking sheets with a piece of parchment paper or a silicone mat. Set aside.
- Mix sugars and butter. In a large mixing bowl, add the melted butter and both sugars. Stir using a wooden spoon until they are well combined.
- Add wet ingredients. Add the egg, vanilla extract, and sourdough discard to the mixing bowl. Using a wooden spoon, stir to fully combine.
- Add dry ingredients. Once all of the wet ingredients have been mixed, add the baking powder, baking soda, and salt. Stir to combine.
- Add flour. Slowly add in the flour by adding a few heaping spoonfuls to the bowl at a time. Stir to combine and repeat this process until all of the flour has been added and incorporated.
- Fold in chocolate chips. Add the chocolate chips to the bowl and fold them in until they’re mixed in.
- Shape. Using a cookie scoop, scoop out the cookie dough into 1 ½-2-inch balls. Place them on the prepared baking sheet.
- Bake. Bake the cookies at 350℉ for 12-15 minutes or until the edges of the cookies start to become brown.
- Cool. Remove them from the oven and place them on a cooling rack. Allow them to cool for 5-10 minutes before serving.
Nutrition
Love,
