Sourdough Chocolate Chip Cookies

These sourdough chocolate chip cookies are thick, bakery style cookies that you are sure to love.

Chocolate chip cookies are probably my favorite food ever. If I could only eat one food for the rest of my life, I’d probably pick chocolate chip cookies.

Jump to:

• 🍪 Why you’ll love this recipe
• 📋 Ingredients needed
• 🥣 How to make these cookies (step by step guide)
• 👩🏻‍🍳 Tips
• 💭 Notes
• ⭐ Variations
• Sourdough Chocolate Chip Cookies

🍪 Why you’ll love this recipe

These chocolate chip cookies are a great way to use up some of your sourdough discard. The sourdough discard gives these cookies a little bit of a tangy flavor which sourdough bakers can appreciate.

📋 Ingredients needed

To make these cookies, you will need:

• All purpose flour: The base of the cookie dough.
• Sugar and brown sugar: To sweeten the cookies. You can use light or dark brown sugar. Dark brown sugar has more molasses content and will give you a richer taste in your cookies.
• Salt: You’ll need just ½ of a teaspoon of salt.
• Baking soda: To help the cookies rise.
• Sourdough starter: Use your unfed sourdough starter for these cookies. If you’d like to learn how to make your own sourdough starter, this post on how to make sourdough starter with blueberries is a great start.
• Egg: You’ll need one large egg for this recipe.
• Butter: I recommend using unsalted butter when baking so that you can control the amount of salt going into the recipe. Salt content in salted butter varies brand by brand and can be inconsistent. Let your butter soften to room temperature.
• Chocolate chips: Use semi-sweet or milk chocolate, whichever you prefer.

🥣 How to make these cookies (step by step guide)

To make these cookies, begin by combing your dry ingredients together in a large mixing bowl (flour, baking soda, salt, sugar, and brown sugar).

Next, add in your wet ingredients (sourdough starter, butter that has been softened to room temperature, egg, and vanilla extract). Mix until everything is well combined. If dough appears a little crumbly, that is OK.

Stir in the chocolate chips with a large spoon. Form the dough into tall ovals (instead of round circles) with about 2 tablespoons of dough each. Chill the dough for at least one hour in your refrigerator.

I like to form all of my cookie dough then set it all on a cookie sheet to chill then separate it out onto a second sheet once it’s ready to bake.

Bake the dough on a dark baking sheet (either greased or lined with parchment paper, NOT wax paper) for 10 to 12 minutes at 350 degrees. Edges should be golden brown. Let the cookies rest for at least 10 minutes before transferring to a cooling rack.

👩🏻‍🍳 Tips

• Be sure to chill your dough. If you skip this step then the cookies can turn out flat.
• Shape your dough into tall ovals instead of round balls to help them have a bakery style look.
• Let the cookies rest on the baking sheet before transferring.

💭 Notes

This recipe uses a method called reverse creaming. Many people use this method when making cakes. I find it also works well when baking cookies as it makes the cookies more tender. I first learned about this method from an Amish cookbook when developing my Amish chocolate chip cookies recipe.

⭐ Variations

• You can add in chopped walnuts or pecans to these cookies. About ½ of a cup works great.
• If you want M&M cookies you can substitute M&Ms for the chocolate chips.

Other sourdough recipes:

If you tried these Sourdough Chocolate Chip Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. Happy baking!