The Best Sourdough Chocolate Chip Cookies

You will love biting into these sourdough chocolate chip cookies—crispy edges, with a soft and chewy texture, and loaded with melty chocolate chips.

The subtle tang from the sourdough starter adds depth to the flavor, making each bite incredibly satisfying. This proves that sourdough is not only for baking bread. I am sure you will love them as much as we do as this has become our go-to chocolate chip cookie recipe!

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Why You Will Love This Recipe

• perfect texture: soft and chewy with crisp edges
• flavor: adding sourdough starter gives these cookies a nice depth of flavor
• easy recipe: you’ll only need one bowl for minimal cleanup
• flexible recipe: you can customize  this recipe with your favorite add-ins like nuts or extra chocolate
• ideal: these cookies are a great way to use sourdough starter discard
• increase or decrease the amount: you can easily make a double batch or only half of the recipe

The Ingredients

Here are the simple ingredients you’ll need:

• Butter: softened unsalted butter gives these chewy cookies their rich, buttery taste
• White sugar & brown sugar: A mix of both creates the perfect balance of sweetness and chewiness
• Eggs: I like to use large eggs for structure and moisture and I always prefer free-range eggs
• Vanilla extract: either store-bought or homemade vanilla extract enhances the warm, sweet flavors
• Sourdough starter: you can use your active starter or discard but it is the secret ingredient in these homemade chocolate chip cookies (learn more about my favorite way to make a sourdough starter from scratch)
• Flour: all-purpose flour is the best choice for this recipe
• Baking soda & baking powder: these give the cookies the right amount of leavening
• Salt: a touch of salt brings out all the delicious flavors
• Chocolate chips: either semi-sweet or dark chocolate chips are the traditional choice

Useful Tools and Equipment

You won’t need much to make these sourdough chocolate chip cookies, but here are some helpful tools:

• Large mixing bowl: I only use one large bowl to make these cookies
• Electric mixer (optional): Makes creaming the butter and sugar easier
• Baking sheet: I like to use parchment paper or a silicone mat to prevent the cookies from sticking to the cookie sheet
• Cookie scoop: The perfect tool to ensure evenly sized cookies
• Wire rack: This helps the cookies cool properly without getting soggy

Substitutions and Variations

Here are some ideas to customize these sourdough cookies:

• Butter: you can also use coconut oil for a dairy-free option or use browned butter for a deeper flavor
• Chocolate chips: try dark chocolate chunks, white chocolate, milk chocolate, or even peanut butter chips
• Sugar: use coconut sugar for a slightly caramel-like taste
• Flour: experiment with whole wheat or spelt flour for a heartier cookie
• Add-ins: chopped nuts such as walnuts, dried fruit such as cranberries, or even a sprinkle of flaky salt on top

How To Serve:

I don’t think anyone needs instructions on how to eat cookies. However, they are perfect with a glass of milk, or a scoop of vanilla ice cream. They are also perfect for making ice cream sandwiches.

How To Store:

You can store the baked sourdough chocolate chip cookies in an airtight container or a cookie jar for up to 5 days at room temperature.

How to Make These Cookies

1. Cream the butter and sugar

In a large bowl, beat the softened butter, white sugar, and brown sugar until light and fluffy.

2. Add the wet ingredients

Mix in the eggs, vanilla extract, and sourdough starter until well combined

3. Add the dry ingredients

To the same bowl, add the flour, baking soda, baking powder, and salt.

4. Mix everything together

Mix all the ingredients until just combined. Fold in the chocolate chips.

5. Scoop and chill:

Using an ice cream scoop or cookie scoop, drop spoonfuls of cookie dough onto the parchment-lined baking sheet, spacing them about 2 inches apart. For best results, refrigerate the cookies for at least 2 hours. 

6. Preheat the oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

7. Bake

Bake for 13-20 minutes, or until the edges are golden brown. Depending on your oven and your preference for softer or crispier cookies, you can adjust the bake time a little bit. 

8. Cool and enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy warm or store in an airtight container once they are completely cooled down. Optional: sprinkle them with a little flaky salt.

FAQs

Let me know if you have any questions or comments! Happy baking!

More Sourdough Recipes You Might Enjoy:

Delicious Sourdough Brownies

Easy Sourdough Carrot Cake

How To Make Sourdough Dutch Baby