Sourdough Chocolate Chip Cookies Recipe: Thick & Chewy Bakery-Style Cookies
Take your classic chocolate chip cookies to the next level with the rich, complex flavor of sourdough discard! These thick, chewy, bakery-style cookies boast crisp edges, soft centers, and the perfect balance of sweetness with a subtle tang. Packed with melty chocolate chunks and a hint of vanilla, they’re an irresistible twist on a timeless favorite—ideal for using up sourdough starter while creating a cookie that’s anything but ordinary.
Prep Time:
15 minutes
Cook Time:
12 minutes
Calories:
~280 kcal per cookie
ingredients
For the Cookies:
1 cup (2 sticks / 227g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (165g) packed brown sugar
½ cup (120g) unfed sourdough starter discard (100% hydration)
2 large eggs, room temperature
2 tsp vanilla extract
2¾ cups (345g) all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
2 cups (340g) semi-sweet chocolate chips or chunks
Optional Add-Ins:
½ cup (60g) chopped walnuts or pecans
Flaky sea salt, for sprinkling
Directions
1. Cream Butter & Sugars
In a stand mixer or large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy.
2. Add Wet Ingredients
Mix in the sourdough discard, eggs, and vanilla until fully combined.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain.
4. Fold in Chocolate
Gently stir in the chocolate chips (and nuts, if using) with a spatula.
5. Chill the Dough
Cover the dough and refrigerate for at least 1 hour (or up to 48 hours for deeper flavor).
6. Preheat & Scoop
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
Use a 3-tablespoon cookie scoop to portion dough onto sheets, spacing 3 inches apart.
7. Bake to Perfection
Bake for 10–12 minutes until edges are golden but centers are still soft.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
8. Optional Finishing Touch
Sprinkle with flaky sea salt while warm for a sweet-salty contrast.
Frequently Asked Questions
1. Can I use active sourdough starter instead of discard?
Yes, but the flavor will be milder. Discard adds a more pronounced tang.
2. Why is chilling the dough important?
Chilling prevents overspreading and allows the flour to hydrate, resulting in thicker, chewier cookies.
3. Can I freeze the dough?
Absolutely! Portion dough balls and freeze for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes.
4. My cookies spread too much—what went wrong?
Butter may have been too soft, or dough wasn’t chilled long enough. Ensure your oven is fully preheated.
5. Can I make these gluten-free?
Yes! Substitute gluten-free 1:1 flour blend and ensure your starter is gluten-free.
Tools You'll Need
Stand mixer or hand mixer
Mixing bowls
Cookie scoop (3-tbsp size)
Baking sheets & parchment paper
Wire cooling rack
Tips
Brown your butter for a nutty, caramelized depth of flavor.
Underbake slightly—cookies continue to firm up as they cool.
Use high-quality chocolate for the best melt and flavor.
Weigh ingredients for consistency, especially the sourdough discard.
Allergy Information
Contains: Dairy (butter), Eggs, Gluten (flour), Soy (chocolate chips).
Substitutions: Use dairy-free butter, flax eggs, and gluten-free flour if needed.
Conclusion
These Sourdough Chocolate Chip Cookies are a game-changer—offering the perfect chew, a hint of tang, and loads of gooey chocolate in every bite. Whether you’re a sourdough enthusiast or just craving the ultimate cookie, this recipe delivers.
Give them a try and share your results! Did you add a personal twist, like dark chocolate or a sprinkle of cinnamon? We’d love to see your creations. Happy baking!
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