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Chewy Sourdough Chocolate Chip Cookies

Chewy Sourdough Chocolate Chip Cookies

These chewy sourdough chocolate chip cookies are soft in the center, slightly crisp on the edges, and loaded with melty chocolate. Perfect for using sourdough starter discard while making a bakery-style dessert at home. The subtle tang adds depth of flavor that makes these cookies extra special. Great for snack time, dessert, or sharing with friends and family.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter melted
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup sourdough starter discard
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chocolate chips or chocolate chunks

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl mix melted butter, brown sugar, and granulated sugar until smooth.
  3. Add sourdough starter, egg, and vanilla extract and mix until combined.
  4. Stir in flour, baking soda, and salt until a soft cookie dough forms.
  5. Fold in chocolate chips evenly throughout the dough.
  6. Scoop cookie dough balls onto the prepared baking sheet leaving space between each.
  7. Bake for 10–12 minutes until edges are golden and centers remain soft.
  8. Let cookies cool on the tray for 5 minutes before transferring to a cooling rack.

Notes

  • Use unfed sourdough discard for the best flavor balance.
  • Do not overbake or the cookies may lose their chewy texture.
  • Chill the dough for 20 minutes if it feels too soft.
  • Sprinkle a little sea salt on top after baking for extra flavor.
  • Store cookies in an airtight container for up to 4 days.
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