Master the Art of Perfect Sourdough Chocolate Chip Cookies

An amazing twist on a classic treat that uses your sourdough discard! By integrating the tangy zest of sourdough, these sourdough chocolate chip cookies gain an extra layer of depth that sets them apart from the usual.

Make sure your butter is melted and cooled slightly before mixing—this helps to blend the sugars, giving you the perfect texture in every bite.

A close-up of a Sourdough Chocolate Chip Cookie with melted chocolate chips, highlighting the cookie's texture.

Sourdough Chocolate Chip Cookies

This recipe ingeniously incorporates sourdough discard, adding a subtle tang and chewy texture to a beloved classic, making them a perfect treat for any occasion.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Serving Size 24 cookies


  • ½ cup unsalted butter melted
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup sourdough discard
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp salt
  • 1 ¾ cup all-purpose flour
  • 2 cups chocolate chips
  • 1 cup chopped walnuts optional


  • Prep. Preheat the oven to 350 degrees F. 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, using a wooden spoon stir until they are well combined.
    A bowl with melted butter, brown sugar, and granulated sugar, ready for mixing.
  • Add remaining wet ingredients. Add the egg, vanilla extract, and sourdough discard to the mixing bowl. Using a wooden spoon, stir to fully combine.
    The ingredients from the first bowl combined with an egg and sourdough discard, starting the cookie dough.
  • Add baking powder, soda, and salt. Once all of the wet ingredients have been mixed, add the baking powder, baking soda, and salt. Stir to combine.
    Dry ingredients like baking powder being added to the wet mixture in the bowl.
  • 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.
    Flour incorporated into the wet ingredients, forming a thick cookie dough.
  • Fold in chocolate chips. Add the chocolate chips and walnuts (if using) to the bowl and fold them in until they’re mixed in.
    Chocolate chips being added to the cookie dough in the bowl.
  • Shape. Using a cookie scoop, scoop out the cookie dough into 1 ½”-2” balls. Place them on the prepared baking sheet.
    Rounded scoops of cookie dough arranged on a baking sheet with parchment paper.
  • Bake. Bake the cookies at 350 degrees F for 12-15 minutes or until the edges of the cookies start to become brown.
    Baked cookies on the baking sheet showing a light golden-brown color.
  • Cool. Remove them from the oven and place them on a cooling rack. Allow them to cool for 5-10 minutes before serving. This recipe makes 24 cookies
    A hand holding a freshly baked cookie with visible chocolate chips, indicating texture and size.


You can use brown butter for a nuttier flavor.
If you use salted butter or margarine decrease the amount of salt by half.
The egg was brought to room temperature before use.
This recipe was made in one bowl and by hand. You can use an electric or stand mixer, but it’s unnecessary. 
This recipe makes 24 cookies using a 2” cookie scoop. If you make smaller cookies you’ll make more cookies.
Storage Instructions:
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” 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.
What substitutions can I make?
You can substitute the unsalted butter for salted butter or margarine make sure to reduce the salt to ½ tsp.
You can use chopped chopped chocolate bar instead of chocolate chips.
Calories: 215kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 107mg | Potassium: 84mg | Fiber: 1g | Sugar: 17g | Vitamin A: 129IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg

I absolutely adore these Sourdough Chocolate Chip Cookies. In my kitchen, the sourdough discard always seems to pile up, and finding delicious ways to use it up has become something of a hobby. The first time I tried adding it to my cookie dough, I was a bit skeptical, but wow, did it pay off! The tanginess of the sourdough brings out a whole new level of flavor in the chocolate chip cookies, making them a massive hit every time I bake them. They’ve become my go-to for school events and family weekends.

A top-down view of Sourdough Chocolate Chip Cookies on parchment paper, showcasing their even size and distribution of chocolate chips.

Honestly, these cookies never last long on the plate—I hope you love them as much as we do!

Sourdough Chocolate Chip Cookies Tips

  • Room Temperature Ingredients: For the best texture, ensure all your ingredients, especially the egg, are at room temperature before you start mixing. This helps them combine more smoothly.
  • Chill the Dough: If you find your cookies are spreading too much during baking, try chilling the dough for about 30 minutes before scooping and baking. This solidifies the fat and helps maintain the cookie’s shape.
  • Adjust to Your Oven: Oven temperatures can vary, so keep an eye on your cookies the first time you bake them to find the perfect baking time for your appliance. They should be just golden around the edges.
  • Experiment with Chocolate: While chocolate chips are convenient, chopping up a chocolate bar can give you varied chocolate chunks that melt beautifully and add a gourmet touch to your cookies.

Key Ingredients and Tools

When making Sourdough Chocolate Chip Cookies, there are a few tools and ingredients that play a pivotal role in ensuring your cookies turn out just right. Here’s a quick look at some of them:

  • Sourdough Discard. This is the unfed starter from sourdough bread making. It’s not just for bread! Using it in cookies adds depth and chewiness. You typically won’t find this in a store; it’s something you’d have if you’re already baking sourdough bread at home.
  • Silicone Baking Mat. A silicone mat ensures your cookies don’t stick and promotes even baking. It’s a reusable alternative to parchment paper and can be found in the baking aisle of most kitchen supply stores.
  • Cookie Scoop. This tool helps you portion out your dough evenly, which is crucial for uniform baking. Look for one in kitchen supply stores or the kitchen section of large supermarkets.

Keep these tools and ingredients in mind to make your baking experience smoother and your cookies tastier.

Serving Suggestions

Serve with vanilla ice cream, cold milk, coffee, hot chocolate, and fruit salad.

Troubleshooting and Help

Can I use active sourdough starter instead of discard?

Absolutely! Using regular sourdough starter works just as well. The main thing is that it can be a bit more bubbly, so your cookies might have a slight rise.

What if I don’t have brown sugar?

If you’re out of brown sugar, you can substitute it with white sugar. Just know that brown sugar adds moisture and a richer flavor due to its molasses content, so your cookies might turn out a bit crisper.

Can I make the dough ahead of time?

Definitely, you can prepare the dough and keep it in the refrigerator for up to 3 days. This can actually deepen the flavors a bit more, giving you even tastier cookies.

Is there a vegan option for this recipe?

For a vegan version, you can replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water and let sit for 15 minutes). Use vegan butter or coconut oil instead of regular butter.

Do I need to adjust the baking time if I make smaller or larger cookies?

Yes, if you’re making smaller cookies, they might only need 8-10 minutes, while larger cookies could need a couple of minutes longer. Just keep an eye on them and take them out once the edges start to brown.

These tips should help you whip up a batch without a hitch! Enjoy your baking!

Storing Leftovers

Storing these cookies properly ensures they stay fresh and tasty:

At Room Temperature:
Place the cooled cookies in an airtight container. They’ll keep well at room temperature for up to 3 days.

Freezing Baked Cookies:
To freeze the baked cookies, first make sure they are completely cool. Place them in a single layer on a baking sheet to freeze them individually. Once frozen, transfer the cookies to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, just take out as many as you need and let them thaw at room temperature or warm them up briefly in the microwave.

Freezing Cookie Dough:
You can also freeze the cookie dough. Scoop the dough into balls and place them on a baking sheet. Freeze the dough balls until solid, then transfer them to a freezer-safe bag or container. Label it with the date, and store it for up to 3 months. When you’re ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding a couple of extra minutes to the baking time if needed.

These storage tips will help you enjoy your cookies whenever the craving hits!

By incorporating sourdough discard, these cookies offer a unique twist on a traditional favorite, perfect for anyone looking to reduce waste or simply try something new in the kitchen. You’re all set to bake, enjoy, and share these tasty treats. Happy baking!

Sourdough Chocolate Chip Cookies stacked, with one broken in half to show the soft, chewy interior and melted chocolate chips.
Master the Art of Perfect Sourdough Chocolate Chip Cookies

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