Sourdough Chocolate Chip Cookies Recipe
These sourdough chocolate chip cookies are soft, chewy, and full of rich chocolate flavor with a subtle tang from sourdough discard. Made with simple ingredients, cold butter, and a short chill time, they bake into thick bakery-style cookies with crisp edges and soft centers perfect for using up sourdough discard.
Ingredients
- 95 g all-purpose flour
- 125 g bread flour
- 1 tsp sea salt
- ¼ tsp baking soda
- ½ tsp baking powder
- 1 large egg
- 125 g sourdough discard
- 1 tsp vanilla extract
- 113 g cold unsalted butter cubed
- 100 g brown sugar
- 100 g white sugar
- 340 g chocolate chips
Instructions
- Preheat oven to 375°F (190°C) and line baking trays with parchment paper.
- Whisk all dry ingredients together in a bowl.
- In another bowl, mix egg, sourdough discard, and vanilla.
- Cream cold butter with both sugars until crumbly.
- Add wet mixture and mix until combined.
- Fold in dry ingredients, then chocolate chips.
- Chill dough for at least 2 hours.
- Scoop dough, place on tray, and bake for 13–15 minutes.
- Let cookies rest on tray for 5 minutes before moving.
Notes
- Cold butter is essential for thick, bakery-style cookies that don’t spread.
- Do not skip the chilling time — it helps develop flavor and structure.
- Any sourdough discard works (fresh, old, or straight from the fridge).
- Bread flour adds chewiness, but all-purpose flour can be used if needed.
- Cookies will continue to set on the tray after baking — don’t overbake.
- For extra flavor, try brown butter but chill it back to a solid state before use.